Lazy Katie's Taco Salad

Lazy Katie's Taco Salad

66 Reviews 13 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Victoria Jones
Recipe by  Victoria Jones

“This is my daughter's absolute favorite recipe. It is so quick and easy. Try adding sour cream for an extra kick.”

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Ingredients

Adjust Servings

Original recipe yields 2 to 4 servings

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Directions

  1. In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. Drain excess fat.
  2. Crumble tortilla chips on a large plate. Layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.

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Reviews (66)

Rate This Recipe
JOSIE
32

JOSIE

Great salad Victoria. I used leftover taco meat and french dressing instead of the taco sauce. I am not a big fan of Catalina by any means, but for some reason it pairs beautifully with taco meat. I used Frito's instead of tortilla chips. Will definitely make again!!!

Sarah Jo
29

Sarah Jo

This is one of my favorite meals because it's so quick for me on a busy day and my boys love it because....we'll, they're getting chips for dinner! I health it up a bit and use ground turkey, my own homemade taco seasoning and I add chopped organic peppers and sometimes shredded carrot or zucchini to the taco meat. You can even sub half organic black beans for half the meat or double it to include the black beans in the taco meat to really make it stretch for a big family (or big eaters, like mine!). I also make my own salsa to go over the top. This can be made "lighter" with lowfat cheese and fat free sour cream without much difference in flavor. Try this with organic flavored taco chips, too! Even better!

lisajane
28

lisajane

really good basic recipe, I added a can of refried beans to the hamburger and a little of the taco sauce. Then layer the rest as suggested.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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