This is a refreshing, fun salad; a meal in itself. Serve with a Mexican baguette, telera bread or sourdough.
Ingredients
- 1 pound ground beef
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 1 head iceberg lettuce, chopped as fine as you wish
- 5 cups nacho cheese tortilla chips, crushed
- 2 cups shredded Mexican cheese
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 large tomato, diced
- ⅓ cup chopped onion
- ¼ cup jalapeno peppers, chopped or poblano peppers if you not a hot and spicy fan
- 1 cup olive oil
- ½ cup white sugar
- ½ cup ketchup
- 1 envelope taco seasoning mix
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
Directions
- In a skillet, cook ground beef, garlic powder, chili powder, and black pepper over medium heat until meat is brown and crumbly. Break the meat up as it cooks. Remove from heat, drain excess heat and cool.
- Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and peppers in a large bowl; Add the beef and toss.
- For the dressing, whisk vegetable or olive oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until the sugar is dissolved. Pour dressing over the salad and toss again or serve the dressing separately.
