"Trash Bag" Taco Salad Recipe

Read reviews (17)

Rate recipe

I use this recipe for church functions and patio parties and assign each guest an ingredient. This simple and economical crowd-pleaser makes cleanup a breeze.—Margie Dodd, Choctaw, Oklahoma

This recipe is:

Quick

[X]

Rate "Trash Bag" Taco Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

"Trash Bag" Taco Salad Recipe

Prep/Total Time: 30 min.

Yield: 45-50 Servings

30 30

Ingredients

3 pounds ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
3 envelopes taco seasoning
3 heads lettuce, shredded
3 cups (12 ounces) shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (16 ounces) corn chips
1 bottle (16 ounces) Catalina salad dressing
1 jar (12 ounces) salsa

Directions

Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in an extra-large resealable plastic bag or large container. Yield: 40-50 servings.

Nutritional Facts 1 serving (1 each) equals 186 calories, 11 g fat (3 g saturated fat), 21 mg cholesterol, 533 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as "Trash Bag" Taco Salad in Taste of Home April/May 1995, p54

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

More Mexican Side Dishes »