Recipe of the Day: Taco salad for a crowd

CROWD-PLEASING TACO SALAD

1 pound ground beef

1/2 cup ketchup

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium head iceberg lettuce, torn

2 medium tomatoes, diced

1 cup (4 ounces) shredded Mexican cheese blend

1 can (2 1/4 ounces) sliced ripe olives, drained

1/2 cup mayonnaise

1/4 cup taco sauce

1 package (10-1/2 ounces) corn chips

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Serves 10, each 1 cup with 413 calories, 29 grams fat, 42 mg cholesterol, 689 mg sodium, 23 grams carbohydrates, 6 grams sugar, 2 grams fiber, 13 grams protein.

Taste of Home April/May 2007

This story was originally published August 16, 2016 at 8:00 AM.