Taco Salad



  • 2 lbs ground beef
  • 2.50 ounces taco seasoning
  • 1 medium onions
  • 1 to taste lettuce
  • 8 ounces salsa
  • 1 bunch scallions
  • 12 taco shell
  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups cheese
  • 2 garlic clove
  • 4 ounces black olives
  • 1 to taste sour cream
  • 1 to taste guacamole

Use imperial measurements


How to make Taco Salad

  • Preheat oven to 325 degrees.
  • Brown the ground beef with the garlic and onions, drain.
  • Follow instructions on the seasoning packets for the beef. Just before the liquid is all absorbed, toss in the jar of salsa and heat through.
  • Put taco shells into the preheated oven for about 6 minutes to warm them up and make them nice and crispy.
  • Assemble the salads - here is the order I do it: taco shells (broken into pieces), shredded lettuce, beef mixture, shredded cheese, black olives, scallions. I top with a spoon of salsa, a spoon of sour cream and a spoon of guacamole.

(Courtesy of Food.com)