Prep Time::25 mins
Cook Time::10 mins
Total Time::35 mins
Servings::10
Ingredients
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1 pound ground beef
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground black pepper
1 head lettuce, chopped
5 cups crushed nacho cheese-flavored tortilla chips
2 cups shredded Colby-Jack cheese
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 tomato, diced
⅓ cup chopped onion
¼ cup pickled jalapeño peppers, chopped
1 cup vegetable oil
½ cup white sugar
½ cup ketchup
1 envelope taco seasoning mix
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Directions
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. Break meat up into chunks as it cooks. Drain excess grease, remove from heat, and let cool.
Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large salad bowl. Fold in beef until well combined.
Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves. Pour dressing over salad and toss again.
Cook's Note:
If you prefer, you can add the chips just before serving to keep them crunchy. I prefer to let them marinate in the dressing.