Recipe courtesy of Willie Mariano

Right Tackle Taco Salad and Chips

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  • Total: 1 day 30 min
  • Prep: 1 day
  • Cook: 30 min
  • Yield: 6 to 8 servings
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1 pound ground chuck

1 package taco seasoning

1 cup water

1 pint sour cream

1 head lettuce, shredded

8 tomatoes, diced

1 package (6 to 8 ounces) shredded cheddar

1 large bag tortilla chips


  1. Brown ground meat in fry pan. Drain. Add taco seasoning and 1 cup of water. Stir over medium heat until thick. Let cool. When meat is cool, spread evenly in a deep serving dish. Spread sour cream on top of seasoned meat. Top with shredded lettuce, diced tomatoes and cheese. Chill overnight. Serve with tortilla chips.