Make-Your-Own Taco Salad

Enjoy this Mexican taco salad made with ground beef, beans and avocados - your flavorful hearty dinner!

Prep: 25 min | Total: 8 hr 25 min | Yield: 12 servings

Ingredients

2 pounds lean ground beef
1 large onion, chopped (1 cup)
2 (1 1/4 ounce) packages taco seasoning mix
2 (15 1/2 ounce) cans pinto beans, drained
2 (15 ounce) cans 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 (12 ounces) shredded American or Cheddar cheese
1 1/2 cups salsa

Instructions

Cook beef and onion in a 12 inch skillet over medium-high heat about 8 minutes, stirring frequently, until beef is brown; drain.
Spray a 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 for 6 to 8 hours.
To serve, place lettuce and corn chips on individual plates. Top each with beef mixture, tomatoes, avocados, cheese and salsa.

Notes

Beef mixture will hold on LOW heat setting for 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

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker