Cheesy Beef Taco Salad

4.6
(27)

Arlene Ghent of St. Joseph, Michigan says, 'I often double the recipe so there are leftovers for lunch the next day.'

Prep Time:
30 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 ½ pounds ground beef

  • 1 ½ cups chopped onion

  • 1 cup diced celery

  • 1 cup diced green pepper

  • 2 garlic cloves, minced

  • 1 pound process cheese (eg. Velveeta), cubed

  • 1 (10 ounce) can diced tomatoes and green chilies, undrained

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • 1 ½ cups crushed corn chips

  • 1 cup Shredded lettuce

  • ½ cup chopped green onions

  • 2 large tomatoes, cut into wedges

Directions

  1. In a large skillet, cook the beef, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.

  2. Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges.