Enjoy this Mexican taco salad made with ground beef, beans and avocados - your flavorful hearty dinner!
2 pounds lean ground beef
1 large onion, chopped (1 cup)
2 envelopes (1 1/4 ounces each) taco seasoning mix
2 cans (15 1/2 ounces each) pinto beans, drained
2 cans (15 ounces each) tomato sauce
1/4 teaspoon pepper, if desired
12 cups shredded lettuce
4 cups corn chips
4 medium tomatoes, chopped (3 cups)
2 medium avocados, pitted, peeled and chopped
3 cups shredded American or Cheddar cheese (12 ounces)
1 1/2 cups salsa
Cook beef and onion in 12-inch skillet over medium-high heat about 8 minutes, stirring frequently, until beef is brown; drain.
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
Mix beef mixture, taco seasoning mix, beans, tomato sauce and pepper in cooker.
Cover and cook on low heat setting 6 to 8 hours.
To serve, place lettuce and corn chips on individual plates. Top each with beef mixture, tomatoes, avocados, cheese and salsa.
Prep Time 25 min
Total Time 6 hr 25 min
Beef mixture will hold on low heat setting up to 4 hours.
In the (unlikely!) event there is any beef mixture left, bring it home and refrigerate it for lunch the next day. Reheat the beef mixture, wrap in a flour tortilla and serve with fresh toppings.
If ripe avocados aren't available, take along two containers of purchased guacamole instead.
Nutrition Information–Serving Size: 1 Serving Calories 505 Calories from Fat 250 Total Fat 28g Saturated Fat 11g Cholesterol 70mg Sodium 1240mg Total Carbohydrate 42g Dietary Fiber 12g Protein 31g
% Daily Value*: Iron 30%
Exchanges: 2 Starch; 2 Vegetable; 2 Fat
Carbohydrate Choice 3
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker.