Main Dish Salads: Sue's Taco Salad | Submitted By: SUE CASE
1 pound lean ground beef1 (1 ounce) package taco seasoning mix1/2 (14.5 ounce) package nacho-flavor tortilla chips2 cups shredded Cheddar cheese1/2 (15 ounce) can kidney beans, drained1/2 cup ranch-style salad dressingchopped tomatochopped lettucechopped green onionPlace ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat. Amount Per Serving Calories: 626 | Total Fat: 41.5g | Cholesterol: 92mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 626
Total Fat: 41.5gCholesterol: 92mgSodium: 1125mgTotal Carbs: 33.2g Dietary Fiber: 4.2gProtein: 28.2g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
I stir-fry all the time, and I thought this was delicious, but the cooking times a methods needed a little tweeking! I always blanch my veggies for about 4 minutes in boiling water (everything that is raw, even the celery and onions) and then run cold water over them as soon as they come out of the water. This makes them nice and crisp-tender. Also, the heat should be on almost the hottest setting and preheated well before adding the pork or chicken (I used teriyaki-marinated pork tenderloin sliced thinly). Stir-fry meat for about 3 or 4 minutes, just until no longer pink, then add garlic (I also added fresh ginger at this point) and oyster sauce and cook for 1-2 minutes before adding the blanched veggies. Cook until everything is heated through, then add the water/cornstarch mixture and any canned veggies (I used baby corn and canned bean sprouts) and cook for 1 more minute until sauce is thick. Stir-fry cooks very quickly, so have everything ready and set up on your counter to be tossed right in when needed! I served this over rice, and it was a big hit! Was this review helpful? [ YES ] 
Fabulous!!! I added too much teriyaki sauce, so it was a bit salty, so beware that "a thin layer" really does mean a thin layer. I cooked the chicken all the way through before adding to the pizza and it was still tender! I also forgot to add the pineapple (oops!) but I added sweet red pepper which was delicious! Also I would recommend a sweet, red onion because I didn't think that was overpowering at all!!! I would highly recommend this recipe! Addendum: After making this recipe for awhile, this is still a family favorite! I use Pillsbury pizza crust, cook it at 450 for 7 minutes without toppings, then add the toppings (fully cooked chicken, raw onion, raw red peppers, pineapple, sauce, cheddar cheese, mozzerella cheese) and cook at 350 for about 15 minutes until the cheese is bubbly. The lower temperature allows the veggies to cook. I use the Kikkoman Baste and Glaze teriyaki sauce, which works perfectly! Was this review helpful? [ YES ] 
I really liked this recipe but I altered it somewhat. I did not fry the tortillas, just used them soft. And I cooked my onions with the steak, and then tossed the steak & onions, w/the salt, pepper and lime juice in a bowl and let it sit in the fridge for half an hour. The steak just cooked in oil by itself did not have much taste. Also I added shredded cheddar cheese and put homemade guacamole in my taco. Next time, and I WILL make it again, it was yummy, I will use flank steat b/c the cut the recipe calls for is so much more expensive. Thank you Lola, I enjoyed this meal and can't wait for my leftovers tonight. Was this review helpful? [ YES ]