Beef Taco Salad

Processed cheese food, a classic Tex-Mex ingredient, is made with emulsifiers so it melts perfectly, every time. There’s really no substitute.

INGREDIENTS | SERVES 6–8

1 pound ground beef

1 onion, chopped

3 cloves garlic, minced

1 serrano chili, minced

2 tablespoons chili powder

1⁄2 teaspoon cumin

1 tablespoon Worcestershire sauce

1 (14-ounce) can tomatoes with green chilies, undrained

1 (16-ounce) package processed cheese food

1 (10-ounce) bag chopped romaine lettuce

1 green bell pepper, chopped

1 red bell pepper, chopped

3 cups corn chips

2 cups shredded Cheddar cheese

  1. In a heavy skillet, cook ground beef, onion, garlic, and serrano chili until beef is browned, stirring to break up meat. Drain if necessary, then add chili powder, cumin, Worcestershire sauce, and tomatoes with green chilies. Bring to a boil, then reduce heat and simmer for 20 minutes.
  2. Cut processed cheese food into 1⁄2" pieces and stir into beef mixture; cover and let stand off the heat for 5 minutes.
  3. In a serving bowl, combine lettuce with bell peppers and corn chips. Top with beef mixture and sprinkle with Cheddar cheese; serve immediately.

Make-Ahead Tips

Ground beef, processed cheese food, tomatoes with green chilies, and corn chips are the “authentic” Tex-Mex ingredients in this yummy salad. You can make the beef mixture ahead of time, but don’t add the cheese. Refrigerate until you’re ready to eat, then reheat beef mixture, add cheese, and proceed with the recipe.