Taco Salad

We enjoy this year round but I actually forgot about it until I was working on some photos for our up and coming cookbook. Ever since, I have been craving it so I made it last week. This is one of our “Time Saver” recipes, and it sure came in handy as I had a busy schedule that day and forgot to take something out for dinner. It serves a lot and it is quite filling. You could substitute ground turkey as well. Get creative with the toppings; sour cream, guacamole, pico de gallo or even salsa would be great!

Taco Salad

1 lb. ground beef
1 medium head iceberg lettuce, cut or torn into strips
1 16 oz. can kidney beans, rinsed and drained
1 medium red onion, sliced
2 cups shredded cheddar cheese
sliced black olives to taste
tortilla chips, crushed
1 8 oz. bottle Thousand Island Dressing
2-3 Tbls The Zesty Moose Mexican Seasoning
2/3 cup water


In a skillet, cook beef over medium heat, drain fat. Add The Zesty Moose Seasoning and 2/3 Cup of water. Bring to boil and simmer until liquid is absorbed. In a large bowl, layer the beef, lettuce, beans, onions, cheese, olives and tortilla chips. Top with dressing or serve on the side.

Serves: 12

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