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Taco Salad Recipe

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This recipe for Taco Salad, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Morello
Added: Tuesday, March 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 Hard Taco Shells
1 Package ground turkey or beef
1 Package Taco Seasoning
3 Tomatoes diced
1/2 Head iceberg lettuce shredded
1 Bag Shredded Mexican Blend Cheese
1 Jar Salsa (I use mild)
1 Can Black Olives (optional)
1 Can Refried Beans (optional)
1 8oz. container Sour Cream (optional)

Directions:
Directions:
Preheat oven to 350. Cook ground meat until brown. Stir in taco seasoning (I believe the package tells you to add water too) before removing from heat and set aside. In a large pyrex dish, spread refried beans (if desired) on bottom with spatula. If using sour cream, spread this over the beans. Crush 4 taco shells and sprinkle on top of beans and sour cream. If you are not using either, the shells will be your first layer. Add meat on top of shells. Layer the cheese, tomatoes, lettuce, olives (if desired, and salsa. Keep layering until ingredients are used up and sprinkle the top with cheese. Bake in oven for 25 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This recipe is really simple and is a lot neater than having tacos. My mom used to substitute the meat for a layer of spanish rice when my sister and I went through our vegetarian phase.

 

 

 

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