Delicious Taco Salad
Delicious Taco Salad
Ingredients
For the Taco Meat
- 2 pounds ground beef
- 1/2 cup yellow onion, chopped
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon Greek seasoning, or to taste
- 2 packages taco seasoning
- 3/4 cup water
- 1/2 can Rotel diced tomatoes with green chilies, blended until smooth
For the Cheese Dip
- 1 1/2 cans Rotel diced tomatoes with green chilies, blended until smooth
- 16 ounces Velveeta cheese queso Blanco, cubed
For Assembly and Toppings
- 1 bag Doritos Nacho Cheese chips, or other tortilla chips, for serving
- 4 cups lettuce, chopped
- 1 cup pico de gallo, for topping
- 1/2 cup guacamole salsa, for topping
- 1/2 cup sour cream, for topping
- 1/4 cup sliced jalapeños, for garnish, optional
Instructions
- 1
Place the ground beef in a large pan over medium-high heat. Add the chopped yellow onions to the pan. Season with black pepper and Greek seasoning.
⏱️ 2 min
- 2
Cook the ground beef and onions, breaking up the meat with a spatula, until fully browned and cooked through. This should take about 8-10 minutes.
⏱️ 9 min
- 3
Drain any excess fat from the cooked meat. Return the pan to the stove.
⏱️ 1 min
- 4
Add the 2 packages of taco seasoning to the pan with the cooked meat. Pour in the 3/4 cup of water.
⏱️ 1 min
- 5
Blend 1/2 can of Rotel until smooth using a blender or food processor. Add the blended Rotel to the taco meat mixture.
⏱️ 2 min
- 6
Stir everything together until well combined and the liquid has reduced, allowing the flavors to meld. Reduce heat to low and keep warm while preparing the cheese dip.
⏱️ 4 min
- 7
In a separate medium saucepan, blend the remaining 1 1/2 cans of Rotel until smooth. Add the blended Rotel to the saucepan.
⏱️ 2 min
- 8
Add the cubed Velveeta cheese queso Blanco to the saucepan with the Rotel. Heat the mixture over medium-low heat, stirring frequently with a spatula, until the cheese is completely melted and the dip is smooth and creamy. This will take about 8-10 minutes.
⏱️ 9 min
- 9
To assemble the taco salad, pour Doritos Nacho Cheese chips (or your desired tortilla chips) into a large serving bowl.
⏱️ 1 min
- 10
Arrange the chopped lettuce around the outer border of the chips in the bowl.
⏱️ 1 min
- 11
Spoon the prepared taco meat into the center of the bowl, on top of the lettuce and chips.
⏱️ 1 min
- 12
Add spoonfuls of pico de gallo around the taco meat.
⏱️ 1 min
- 13
Drizzle guacamole salsa over the taco meat and surrounding toppings.
⏱️ 1 min
- 14
Spoon a generous amount of the warm cheese dip (queso) into the center of the salad.
⏱️ 1 min
- 15
Top the cheese dip with a dollop of sour cream. Garnish with sliced jalapeños, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Delicious Taco Salad
For the Taco Meat
- 2 pounds ground beef
- 1/2 cup yellow onion, chopped
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon Greek seasoning, or to taste
- 2 packages taco seasoning
- 3/4 cup water
- 1/2 can Rotel diced tomatoes with green chilies, blended until smooth
For the Cheese Dip
- 1 1/2 cans Rotel diced tomatoes with green chilies, blended until smooth
- 16 ounces Velveeta cheese queso Blanco, cubed
For Assembly and Toppings
- 1 bag Doritos Nacho Cheese chips, or other tortilla chips, for serving
- 4 cups lettuce, chopped
- 1 cup pico de gallo, for topping
- 1/2 cup guacamole salsa, for topping
- 1/2 cup sour cream, for topping
- 1/4 cup sliced jalapeños, for garnish, optional
Instructions
- 1
Place the ground beef in a large pan over medium-high heat. Add the chopped yellow onions to the pan. Season with black pepper and Greek seasoning.
⏱️ 2 min - 2
Cook the ground beef and onions, breaking up the meat with a spatula, until fully browned and cooked through. This should take about 8-10 minutes.
⏱️ 9 min - 3
Drain any excess fat from the cooked meat. Return the pan to the stove.
⏱️ 1 min - 4
Add the 2 packages of taco seasoning to the pan with the cooked meat. Pour in the 3/4 cup of water.
⏱️ 1 min - 5
Blend 1/2 can of Rotel until smooth using a blender or food processor. Add the blended Rotel to the taco meat mixture.
⏱️ 2 min - 6
Stir everything together until well combined and the liquid has reduced, allowing the flavors to meld. Reduce heat to low and keep warm while preparing the cheese dip.
⏱️ 4 min - 7
In a separate medium saucepan, blend the remaining 1 1/2 cans of Rotel until smooth. Add the blended Rotel to the saucepan.
⏱️ 2 min - 8
Add the cubed Velveeta cheese queso Blanco to the saucepan with the Rotel. Heat the mixture over medium-low heat, stirring frequently with a spatula, until the cheese is completely melted and the dip is smooth and creamy. This will take about 8-10 minutes.
⏱️ 9 min - 9
To assemble the taco salad, pour Doritos Nacho Cheese chips (or your desired tortilla chips) into a large serving bowl.
⏱️ 1 min - 10
Arrange the chopped lettuce around the outer border of the chips in the bowl.
⏱️ 1 min - 11
Spoon the prepared taco meat into the center of the bowl, on top of the lettuce and chips.
⏱️ 1 min - 12
Add spoonfuls of pico de gallo around the taco meat.
⏱️ 1 min - 13
Drizzle guacamole salsa over the taco meat and surrounding toppings.
⏱️ 1 min - 14
Spoon a generous amount of the warm cheese dip (queso) into the center of the salad.
⏱️ 1 min - 15
Top the cheese dip with a dollop of sour cream. Garnish with sliced jalapeños, if desired. Serve immediately and enjoy!
⏱️ 1 min