Quick Taco Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds ground beef chuck
• 2 envelopes taco seasoning mix
• 1 1/2 cups water
• 1 onion, chopped
• 2 cups green leaf lettuce, shredded
• 1 cup cherry tomatoes, halved
• 2 cups shredded Cheddar/Monterey Jack cheese blend
• 1/2 cup chopped black olives
• 2 cups salsa
• 2 jalapeno peppers, seeded and chopped (optional)
• 1 cup sour cream
• 1 (10.5 ounce) bag corn chips (such as Fritos®)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a large skillet over medium-high heat. Add the ground beef chuck and cook, breaking it up, until no pink remains and it reaches 160°F (71°C), about 8 minutes. Drain excess fat.

2. Add the chopped onion and cook 3 to 4 minutes until softened. Stir in the taco seasoning mix and the 1 1/2 cups water. Simmer about 5 minutes until thickened.

3. Meanwhile, shred the green leaf lettuce, halve the cherry tomatoes, and chop the black olives. If using, add the chopped jalapeno peppers to the beef mixture for the last 2 minutes of simmering.

4. Spread the corn chips on a large serving platter or into individual bowls, crushing them slightly.

5. Spoon the warm beef mixture over the corn chips, then top with the lettuce, tomatoes, black olives, and shredded cheese blend.

6. Add the salsa and sour cream on top or serve them alongside for spooning over each serving. Serve immediately.