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Mexican Garden Salad |
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Serves: 6
Print this Recipe
I'm always watching for delicious new recipes to try, and when I found this salad, I knew it would taste as good as it looks. Although similar to a traditional taco salad, this recipe adds tasty extras like broccoli and carrot. It's stunning on the table.
Dianne Esposite
New Middletown, Ohio
1 pound ground beef
1 (16-ounce) jar thick and chunky salsa, divided
1/4 cup water
1 envelope taco seasoning mix
1-1/2 heads iceberg lettuce, torn
3 cups broccoli florets (about 1/2 pound)
1 small red onion, thinly sliced into rings
1 medium carrot, shredded
1 large tomato, chopped
1 (4-ounce) can chopped green chilies, drained
1/2 to 1 cup shredded cheddar cheese
1 cup (8 ounces) sour cream
Tortilla chips, optional
In a skillet, brown ground beef; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool. In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired.
© Copyright Reiman Publications, 1993-1997
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