Hot Taco Salad

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

For the minced meat sauce, cut the onions and peppers into small cubes, fry them in a pan until translucent, remove them. Fry the mince in the pan. Mix the taco sauce with mince, onions and paprika and let cool (you can make it the day before )
Now heat the mushroom soup (whether you take out the pieces or not, is a matter of taste) and dissolve the processed cheese in the soup (it has to get a creamy consistency, so I never know exactly how much cheese). Then let the whole thing cool down (you can actually do it the day before.)
Wash and chop the iceberg lettuce. Pour into a large bowl and make a well in the middle. Wash and cut tomatoes, place on the iceberg edge. Then pour the minced meat sauce into the well. Spread the mushroom sauce over the whole salad. Lightly crumble the taco chips in your hand and spread over the salad. Leave a few taco chips whole and place them on top of the sauce in the middle as a decoration.
Mix everything together to serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.