South of the Border Salad

SERVES: 4

COOK TIME: 15 Min

Olè! Close your eyes and take a bite of this colorful salad, and you'll think you're in a Mexican restaurant. To make it even more authentic, serve it in a crunchy tortilla bowl.

What You'll Need

1 pound ground beef
1 (1¼-ounce) envelope dry taco seasoning mix
1 small head iceberg lettuce, chopped
1 (15-ounce) can red kidney beans, rinsed and drained
1 large tomato, diced
1 cup (4 ounces) shredded Cheddar cheese
1 (2¼-ounce) can sliced black olives, drained
1/2 cup sour cream
3/4 cup salsa
4 tortilla bowls (optional, see Note)

What to Do

In a medium skillet, brown the ground beef with the taco seasoning mix over medium-high heat, stirring to break up the meat; drain and allow to cool slightly.
In each of the tortilla bowls, layer lettuce, beans, ground beef mixture, tomato, cheese, and olives. Dollop with the sour cream and salsa and serve.

Notes

Check out my easy recipe for Tortilla Bowls. ADD LINK TO TORTILLA BOWLS. If you'd rather serve this without making tortilla bowls, just layer the salad in individual bowls or a large glass serving bowl.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 585
Calories from Fat 326
Total Fat 36g 56 %
Saturated Fat 16g 81 %
Trans Fat 1.1g 0 %
Protein 37g 73 %

Amount Per Serving % Daily Value *
Cholesterol 127mg 42 %
Sodium 1,681mg 70 %
Total Carbohydrates 29g 10 %
Dietary Fiber 9.6g 38 %
Sugars 9.1g 0 %

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barbaramarsh 51737 46

Mar 22, 2013

I love it.

Melaney Capo Beach CA

Feb 23, 2012

I used to make this all the time in the early 70's (that's 1970's). It was called Taco Salad and the only differences were that the recipe called for crushing the tortilla chips into the salad and using "Catalina Dressing" (store bought) mixed throughout the salad . It was really a big hit everytime I made it! TRY IT.