This taco salad is full of southwestern flavor and can be tossed together just before serving.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 pound ground beef
1 (15.5-ounce) can kidney beans
1 small head (4 cups) lettuce, torn
1 medium avocado, pitted, peeled, sliced 1/4-inch
1 medium (1/2 cup) onion, chopped
4 medium tomatoes, chopped
1 (8-ounce) package (2 cups) Land O Lakes® Chedarella® Cheese shredded
2 cups (2 Cups) coarsely crushed corn chips
1 (8-ounce) bottle French or Thousand Island dressing
1/2 teaspoon hot pepper sauce, if desired
STEP 1
Cook ground beef over medium heat in 10-inch skillet 4-6 minutes or until browned; drain well. Add kidney beans; continue cooking 10 minutes.
STEP 2
Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.