Average Rating: 4.66129TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 26 servings (1-1/3 cups each).Ingredients
- 1-1/2 pounds ground beef
- 2 envelopes taco seasoning, divided
- 1 medium head iceberg lettuce
- 1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
- 2 pints grape tomatoes, halved
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 3 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1-1/2 cups shredded cheddar cheese
- 1 large sweet onion, chopped
- 2 cans (4 ounces each) chopped green chilies
- 1-1/2 cups Thousand Island salad dressing
- 1-1/3 cups salsa
- 1/3 cup sugar
Instructions
- 1. In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
- 2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
- 3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.
Nutrition Facts
1-1/3 cups: 262 calories, 15g fat (4g saturated fat), 24mg cholesterol, 696mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 10g protein.