TACO SALAD WITH A TWIST

Taco Salad with a Twist image

My husband and son say this is the best taco salad they've ever had! I usually fix it on crazy days when there's no time to cook. -Vivian Schuler, Cheboygan, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 package (9 ounces) iceberg lettuce blend
2 medium tomatoes, chopped
1 cup sliced green onions
1 can (16 ounces) kidney beans, rinsed and drained
2 cups shredded Mexican cheese blend
8 cups corn chips, coarsely crushed
1 cup green goddess salad dressing
1/2 cup sour cream

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly., In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately.

Nutrition Facts : Calories 464 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 507mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.