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Taco Salad III
Prep
15 mins
Cook
15 mins
Servings
8
Difficulty
Easy
This taco salad is my go to weeknight dinner because it comes together in just thirty minutes and never fails to impress. The beauty of it is how simple the prep really is, with everything layered right into a bowl, so there's minimal cleanup involved. I love that it's packed with pinto and kidney beans, which are fantastic sources of fiber and plant based protein, keeping everyone satisfied without breaking the bank. The seasoned ground beef gives it that authentic taco flavor we all crave, while fresh avocado, crispy corn chips, and melted cheddar make every bite feel indulgent. It's the kind of recipe that adapts to whatever you have on hand, making it perfect for busy nights when you want something delicious without spending hours in the kitchen.
Ella x
Ingredients
- 1616 ounces lean ground beef
- 11 (1.25 ounce) package taco seasoning mix
- 11 head iceberg lettuce, shredded
- 11 red onion, sliced
- 11 bunch green onions, chopped
- 11 (15 ounce) can pinto beans, drained
- 11 (15 ounce) can kidney beans, drained
- 22 large tomatoes, chopped
- 11 avocados - peeled, pitted, and cubed
- 88 ounces shredded cheddar cheese
- 11 (16 ounce) package corn chips
- 11 (16 ounce) bottle catalina salad dressing
Detail level
Instructions
- 1
Prepare the ground beef as directed by taco seasoning package and set aside.
- 2
In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
- 3
Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
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