Taco Salad

Taco Salad


  • 1½ Pounds Lean Ground Beef
  • 1 16oz. Can Refried Beans
  • 1½ cup Onion (chopped)
  • 1 cup Green Bell Pepper (chopped)
  • 1 teaspoon Garlic (minced)
  • 1 teaspoon Salt & Pepper
  • 1 1.25oz. Package Taco Seasoning
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 10oz. Can Mild Ro-Tel Tomatoes
  • 1 Pound Velveeta Cheese (cubed)
  • 4 Cups Lettuce (shredded)
  • 2 Medium Tomatoes (chopped)
  • 1 2¼oz. Can Black Olives
  • 1 Bag Corn Chips


Brown meat in large non-stick pan. Drain meat and set aside. Add onions, bell pepper, garlic, salt & pepper. Cook until tender.
Add ground beef back to skillet. Add taco seasoning, cumin and chili powder. Drain Ro-Tel Tomatoes and add liquid to skillet. An additional ½ cup of water can be added. When liquid has reduced set aside.
In a non-stick skillet over low heat add cubed velveeta cheese. When cheese has melted add Ro-Tel Tomatoes. This mixture has to be stired quite often. Once the tomatoes are blended with cheese remove from heat.
In a 9x13 baking dish spead refreid beans. Layer lettuce, tomatoes, olives, meat mixture and finally cheese mixture.

Serve with chips, salsa and sour cream can also be used.

February 3rd, 2012 Posted by | Main Dishes, Mexican, Recipes, Salads | no comments

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