Taco Salad

This is one of those recipes that different people make their own way. ┬áThe queso is our way of doing it–many people use taco sauce and/or salsa and shredded cheese. ┬áThis was less messy with toddlers to scoop into a bowl and put in front of them (in my experience anyway–I hated trying to comb half-dried shredded cheese out of toddler hair, whereas washing out queso was much easier).


Taco Salad

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Nutrition per portion

  • 1.5 lbs ground beef
  • 2-3 onions, chopped
  • 2-3 bell peppers, any color, chopped
  • salt and chili powder to taste
  • 1 head lettuce, torn into bite-sized pieces
  • 1 bag tortilla chips
  • 16 oz cream cheese (2 8oz bars)
  • 1 16 oz jar chunky salsa
  1. Cook onions, peppers and beef until as cooked as you want, drain. Add salt and chili powder.
  2. Meanwhile, cube cream cheese and combine with salsa. Microwave for 3-5 minutes stirring after every minute until cheese is melted (depends on power of microwave)
  3. Layer in bowls as follows: lettuce, tortilla chips (lightly crushed), meat mixture then queso.

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