Taco Salad

📜 Collection: Al Collection | ✍️ Attribution: Ruth Holcomb | 📂 Category: Salads A classic, hearty Taco Salad featuring seasoned ground chuck, crisp salad greens, cheddar cheese, and crunchy corn chips. Perfect for a quick weeknight dinner or a crowd-pleasing potluck dish.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	40 mins	None	6 servings

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🔪 Key Equipment

• Skillet
• Salad bowl
• Colander
• Measuring cups
• Measuring spoons

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Ingredients

Meat Mixture

Measurements	Ingredients	Prep / Notes
1 lb	Ground Chuck	or ground beef
1/2 clove	Garlic	minced
1 can (4 oz)	Green Chiles	finely chopped
1 can (1 lb)	Tomatoes	undrained
1 teaspoon	Salt
1/8 teaspoon	Pepper

Salad & Assembly

Measurements	Ingredients	Prep / Notes
2 quarts	Salad Greens	bite-size pieces, crisp
1 cup (4 oz)	Cheddar Cheese	grated
1 package (6 oz)	Corn Chips	regular size
1 cup	Green Onion	chopped
1 medium	Tomato	coarsely chopped, for garnish

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Instructions

Step 1: Cook the Meat

1. In a medium skillet, sauté 1 lb ground chuck and 1/2 clove garlic until the meat is browned and cooked through, about 10 minutes. Drain excess fat.
2. Add the 1 can (4 oz) green chiles, 1 can (1 lb) tomatoes, 1 teaspoon salt, and 1/8 teaspoon pepper; mix well. Cook over low heat, uncovered, for about 30 minutes until the mixture is thickened and flavorful.

Step 2: Assemble and Serve

3. Just before serving, in a large chilled salad bowl, arrange the 2 quarts salad greens, 1 cup grated cheddar cheese, 1 package (6 oz) corn chips, and 1 cup chopped green onion.
4. Add the warm cooked meat mixture and toss lightly until well combined. Garnish with the 1 medium tomato coarsely chopped and serve immediately.

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💡 Make-Ahead & Storage: The meat mixture can be prepared up to 2 days in advance and reheated before assembling. Assemble the salad just before serving to keep the corn chips and greens crisp.

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Original Recipe Scan