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Recipe: Confetti Beef Taco Salad (deconstructed tacos using ground beef and tortilla chips)

Salads - Main Dish
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CONFETTI BEEF TACO SALAD
"Your favorite taco flavors and ingredients deconstructed and served on mixed greens."

1 pound ground beef
1 package (about 1.25 ounces) taco seasoning mix
FOR THE SALAD:
3 cups coarsely crushed tortilla chips
1 cup shredded Cheddar cheese
1 medium tomato, chopped
1 package (12 ounces) mixed salad greens (about 8 cups)
Toppings (optional): Sliced ripe olives, sliced red onion, prepared ranch or French dressing

Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.* Pour off drippings.

Stir in taco seasoning mix according to package directions; remove seasoned beef from skillet with slotted spoon. Combine seasoned beef, tortilla chips, cheese and tomato in large bowl.

Line 4 plates with salad greens. Top with beef mixture. Top with olives, onion and dressing, if desired.

*Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of Ground Beef doneness.

Makes 4 servings
Source: Cattlemen's Beef Board
MsgID: 391274
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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"For this salad, two-thirds of the Asian-accented marinade is reserved for the salad dressing. This saves work and ensures harmony between the flavor of the steak and the salad." - From: AICR
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Using ground beef or turkey, beans and olives. - From: California Avocado Commission
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"This recipe comes from Louis Pappas Restaurant, family-owned and operated on Tarpon Springs' sponge docks since 1925." - From: Tampa Treasures Cookbook
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