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Taco Salad Recipe

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"I found this recipe in an old school cookbook," writes Sandy Fynaardt from New Sharon, Iowa. "It's always a favorite at potlucks." Sandy says she prepares the rest of the ingredients while the ground beef is browning, so dinner is ready in minutes and costs just 83¢ per serving.

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Taco Salad Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

25 25

Ingredients

1 envelope taco seasoning
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium head iceberg lettuce, torn
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and diced
2 cups (8 ounces) shredded cheddar cheese
1 package (7-1/2 ounces) tortilla chips, crushed
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce

Directions

Set aside 1 tablespoon taco seasoning. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in remaining taco seasoning.
In a large bowl, layer the beef, lettuce, beans, onion, tomatoes, cheese and tortilla chips. In a small bowl, combine the salad dressing, taco sauce and reserved taco seasoning; serve with salad. Yield: 12 servings.

Originally published as Taco Salad in Quick Cooking July/August 2003, p63

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

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Reviews for Taco Salad

Taco Salad

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Reviewed on Jun. 26, 2012 by krysfielder

very yummy! The kids loved the dressing.

Reviewed on Sep. 06, 2010 by maegena

This is the same recipe that I have used for years and it is delicious! The salad dressing may seem a little strange, but it is actually really good. I usually add a little bit of sugar to the salad dressing-it doesn't make it sweet, it just adds a depth of flavor.

Reviewed on Feb. 18, 2010 by magickat__CT

I've made this for years now - for my family, lunches for my colleagues, and parties. EVERYONE raves about it and wants the recipe. It't the sauce that makes it dfferent from any other taco salad. It's a surefire hit.

Reviewed on Apr. 04, 2009 by jean937

good tp wanna try this! without the kidney beans...

Reviewed on Feb. 17, 2008 by zzzkatzzzz@gmail.com

i would also add a layer of sliced, black olives & a layer of low fat sour cream. maybe a layer of avacado (which is a good healthy thing).

Kat