Taco Salad


2 packages (5.6 ounces each) refrigerated taco salad shells

3 bacon strips, diced

1 pound lean ground beef (90 percent lean)

2 large onions, chopped

2 garlic cloves, minced

3 tablespoons chili powder

1 teaspoon salt

1 teaspoon ground cumin, optional

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (16 ounces) refried beans

4 cups shredded lettuce

Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives
Prepare taco salad shells according to package; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions and seasonings over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through, about 5 minutes. Spoon about 1/3 cup meat mixture into each salad shell. Top with 1/2 cup lettuce, another 1/4 cup meat mixture, bacon and toppings of your choice.


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