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Buffet Taco Salad
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- #41794
The best thing about the buffet taco salad is that everyone can customize it to their liking. Load it up with beans and cheese or a double dose of guacamole. Make it how you like it!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large bag corn chips or tortilla chips (or use tortilla bowls)
2 pounds ground beef
2 packages taco seasoning mix
1 1/2 cup water
1 can (15 ounce size) kidney beans, rinsed and drained
12 ounces shredded Cheddar or Monterey Jack cheese, or a Mexican-style blend
1 onion, chopped
1 head lettuce, shredded
2 tomatoes, diced
1 can (10 ounce size) enchilada sauce
1 can (4 ounce size) black olives, sliced
12 ounces sour cream
8 ounces guacamole
directions
Heat a large skillet over medium high heat. Add the ground beef and cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease and then return the pan to low heat. Add the taco seasoning and water. Cook, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from the heat and place the taco meat in a serving dish.
Place the remaining ingredients in individual dishes. Place on a buffet table in the order listed (starting with the corn chips, followed by the taco meat).
Let your guests create their own taco salads.
nutrition data
802 calories, 58 grams fat, 40 grams carbohydrates, 32 grams protein per serving.
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