Reviewed: Jun. 11, 2006

THis was a good taco salad recipe that we will definitely make again. We changed a few things such as adding some chili powder and using veggie crumbles instead of beef. We also put some salsa on it when topping our salad. The way the recipe is written it would make a good dip. For a salad though it had a little too much velvetta for me so I would reduce the amount of that next time.

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Reviewer:

Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jun. 10, 2005

Very good and easy. Not enough cheese for us though. Good hot weather supper!

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jun. 15, 2004

Yum. Kind of similar to the macho nacho dip I make, but less cheesy. I used a prebagged salad blend (Southwestern caesar) that has a premade jalapeno ranch dressing, so that it came out as a taco salad kind of meal. This is the kind of thing I can eat over and over for dinner and lunches, if I make enough!

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Reviewer:

snugglepunkin

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2003

I left out the bell pepper and lettuce, substituted ground turkey for the ground beef, and made this as a cheesy tortilla chip dip. My husband raved about it and said it was as good as the sauce served at our favorite Mexican restaurant! In fact, he was eating it out of the pan with a spoon. This one is a keeper! Thanks.

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