Taco Salad Casserole -

This is a fun and delicious Taco Salad Casserole that Cheyenne came up with for a 4th of July barbecue that we needed a creative way bring a dish for a crowd. This is a really cute way to pull that off.

Crunchy lettuce, spiced ground beef, juicy tomatoes this is a great Taco Salad Casserole recipe with chips it makes it even better. Serve them separately or crumble over the top. This is a crowd pleaser.

Taco Salad Casserole

Contents hide

1 Taco Salad Casserole

2 Ingredients:

3 Supplies:

4 Directions:

5 Taco Salad Casserole

Ingredients:

1 Pound Organic Grass Fed Ground Beef

9 -10 Organic Black Olives (Cut in fourths)

1 Organic Tomato (Chopped)

Organic Blue Corn Chips

1 Container Organic Sour-Cream

1/2 A Block of Jalapeno Jack Cheese (Shredded)

1/2 A Head Of Organic Lettuce (Chopped)

Seasonings:

Mrs. Dash Chipotle Seasoning

Salt

Paprika

Cayenne Pepper

Onion Powder

Garlic Powder

Supplies:

Pan

8×13 Baking Dish

Ziplock bag

Directions:

Cook the ground beef until brown, (don’t over cook) season with Mrs. Dash Chipotle Seasoning, Salt, Cayenne pepper, Onion Powder, Garlic Powder,paprika to taste. Let cool. Place a layer of chips at the bottom of you baking dish. Chop up salad and add on top of your chips. Strain your ground beef well, then add on top of your salad. Put Sour-Cream in a ziplock bag and cut off the end. Use it like and icing bag and pipe in white stripes across your salad. Then add tomatoes for red stripes. Put olives in a square (like the blue part on the flag). Pipe Sour-Cream in small drops in small circles. Add chips around the edges of the pan. Add cheese on top of the chips.

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