Tortilla Chip Taco Salad

Tortilla Chip Taco Salad

I know the photo is less than appealing, but dont let it fool you. This is one of my families favorite family dinners. It came from my deceased stepdad's mom and its super easy. If you prefer to use this recipe as a dip, place cooked ground beef mixture, seasonings, velveta and rotel into a slow cooker and serve with chips.
1 1/2 lb ground beef or 4 cups prepared meat mix*
1 onion
1 clove garlic
1 packet of taco seasoning or use chili powder, cumin, salt and pepper
1 lb velveeta, cut into cubes
1 can rotel (substitutions: 1/2 jar salsa, 1 can chopped tomatoes, or stewed tomatoes)
Iceberg lettuce, chopped
Tortilla Chips

Brown ground beef, onion and garlic; drain. Add taco seasonings; cook a few more minutes. Add Velveeta cubes and melt on low heat, stirring occasionally. Once melted, assemble bowls for serving. Place lettuce in bowl, top with chips and meat and cheese mixture. Serve hot. This is even better the next day!

*Save time using this master meat mix. Brown and freeze ground beef with onions and garlic for taco's, enchiladas, spaghetti, lasagna, taco salad, taco dip, to have mixture on hand when you need it. 
Brown several pounds (4-6) of ground beef in a large pot; Drain fat. Add in 2 chopped onions, and 4 cloves of garlic; saute until onions are opaque. Add salt and pepper. Cool mixture, place in freezer bags, label and store in freezer until ready to use. 

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