Warm Taco Salad


 This recipe serves 4


  • 3/4 lb lean ground beef Beef, ground, lean, (approximately 21% fat), raw
  • 1 medium onion, chopped Onions, raw
  • 2/3 cup taco sauce ( mild to Hot, your choice)
  • 1/2 tsp salt Salt, table
  • 1 tsp chili powder Spices, chili powder
  • 1/2 tsp cumin Spices, cumin seed
  • 1/2 tsp garlic powder Spices, garlic powder
  • 1/2 cup sour cream Cream, sour, cultured
  • 2 cups shredded lettuce Lettuce, iceberg (includes crisphead types), raw
  • 1 1/2 cups corn chips Snacks, tortilla chips, unsalted, white corn
  • 1 cup shredded Montery or cheddar cheese
  • 1 small Avocado Avocados, raw, California
  • 1/4 cup sliced pitted black olives Olives, black
  • 1/2 cup chopped tomatoes Tomatoes, red, ripe, raw, year round average


Step 1

In skillet, brown beef and onion over medium high heat , breaking up and lightly browning. Drain off fat.

Step 2

Plend in taco sauce and seasonings. Reduce heat to medium low; stir for about 5mins til heated and somewhat reduced in liquid. Taste and adjust seasoning.

Step 3

Stir in sour cream. remove from heat.

Step 4

Toss with lettuce, tortillas and cheese. Peel and pit Avocado, then chop. Add olives if using, and tomatoes.


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