Buffet Taco Salad
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Serves/Makes: 10
Ready in: < 30 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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