Cheesy Beef Taco Salad

This is a wonderfully delicious taco salad. Double the recipe if you would like left-overs for lunch the next day.


6 servings


1 1/2 pounds ground beef
1 1/2 cups chopped onion
1 cup diced celery
1 cup diced green pepper
2 garlic cloves, minced
1 pound process cheese (eg. Velveeta), cubed
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 cups crushed corn chips
shredded lettuce
chopped green onions
2 large tomatoes, cut into wedges


In a large skillet, cook the beef, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.

Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges.

Estimated Time

Preparation/Total Time: 30 minutes

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