Ingredients
- 10 pounds Ground beef
- 2 tablespoons Cumin, ground
- 3 tablespoons Garlic salt
- 1/4 cup Onion flakes, dehydrated
- 2 tablespoons Chili powder
- 2/3 cup Durkee redhot cayenne pepper sauce
- 2 cups Refried beans, canned
- 3 tablespoons Durkee redhot cayenne pepper sauce
- 1 Taco salad shells
- 20 cups Iceberg lettuce, shredded
- 10 cups Tomatoes, chopped
- 5 cups Black olives, sliced
- 5 cups Cheddar cheese, shredded
- 5 cups Monterey jack cheese, shredded
- 5 cups Guacamole
- 2 1/2 cups Sour cream
- 2 quarts Redhot salsa dressing
Make it step by step
- Brown ground beef in skillet and drain fat. Add cumin, garlic salt, onion flakes, chili powder and Redhot sauce. Combine refried beans and the 3 tablespoons Redhot sauce in a small bowl. Mix well. Assemble salads by spreading 2 tablespoons refried bean mixture in bottom of each taco salad shell. Portion 1 cup lettuce over beans in each shell. Spread 1 cup reserved beef in each shell. Layer 1/2 cup tomatoes and 1/4 cup each olive, Cheddar and Monterey in each shell. Spoon 1/4 cup guacamole in center of each salad and top with 2 tablespoons 2 Serving size: approx. 3 3/4 cups salad plus 1/3 cup dressing.
- Serving size: approx. 3 3/4 cups salad plus 1/3 cup dressing.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.