A delicious refreshing taco salad with a tangy twist.
Ingredients
- ground beef: 1 pound
- garlic powder: 0.5 tsp
- chili powder: 0.5 tsp
- ground black pepper: 0.25 tsp
- head lettuce: 1 piece (chopped)
- nacho cheese-flavored tortilla chips: 5 cups (crushed)
- Colby-Jack cheese: 2 cups (shredded)
- dark red kidney beans: 1 can (15 ounce can, drained and rinsed)
- tomato: 1 piece (diced)
- onion: 0.33333 cup (chopped)
- pickled jalapeno peppers: 0.25 cup (chopped)
- vegetable oil: 1 cup
- white sugar: 0.5 cup
- ketchup: 0.5 cup
- envelope taco seasoning mix: 1 piece
- cider vinegar: 2 Tbsp
- Worcestershire sauce: 1 Tbsp
Metric Conversion
Stages of cooking
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Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
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Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
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Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.
