Here's everything you love about taco salad—the cheesy beef, taco seasoning, sour cream and shredded lettuce—in one easy weeknight skillet dish.
What You Need
Original recipe yields 6 servings
1 lb. lean ground beef
2 cups water
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
2 cups instant white rice, uncooked
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1/2 cup KRAFT Shredded Monterey Jack Cheese
1 cup crushed tortilla chips
1/2 cup firmly packed shredded lettuce
1 tomato, chopped
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Let's Make It
Brown meat in large skillet on medium-high heat; drain. Stir in water and seasoning mix; bring to boil.
Stir in rice, 1/2 cup sour cream, VELVEETA and shredded cheese. Cover; cook 5 min. on low heat. Stir.
Top with crushed chips, lettuce, tomato and remaining sour cream.
Enjoy your favorite foods while keeping portion size in mind.
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
Sprinkle with chopped fresh cilantro just before serving.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 1g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.