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Taco Salad Recipe

Taco Salad Recipe photo by Taste of Home

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Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. —Sherry Duval, Baltimore, Maryland

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Taco Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 pound ground pork or beef
1 envelope taco seasoning
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup water
10 cups torn romaine
2 medium tomatoes, chopped
1/3 cup chopped onion
2 cups (8 ounces) shredded cheddar cheese
1/2 to 3/4 cup Western salad dressing
Tortilla chips, crushed
Sour cream and guacamole, optional

Directions

In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the taco seasoning, beans and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool for 10 minutes.
In a large bowl, combine the romaine, tomatoes, onion and cheese. Stir in pork mixture. Drizzle with salad dressing and toss to coat. Sprinkle with chips. Serve immediately with sour cream and guacamole if desired. Yield: 6 servings.

Nutritional Facts 2 cups (calculated without chips, sour cream and guacamole) equals 493 calories, 30 g fat (13 g saturated fat), 90 mg cholesterol, 1,106 mg sodium, 29 g carbohydrate, 6 g fiber, 28 g protein.

Originally published as Taco Salad in Taste of Home June/July 2010, p38

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Taco Salad

Taco Salad

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Reviewed on Sep. 05, 2010 by JessicaRae

We couldn't find "Western" salad dressing at our grocery store, so we used "California" salad dressing instead and this was AMAZING! I was asked for the recipe by many different people :)

Reviewed on Sep. 01, 2010 by lhmom

I have made a version of this Taco Salad for years. The only difference is we do not cook the Kidney beans, just toss them in with the other ingredients. We mix everything except the meat together and put the meat on the bottom of the plate, then pile up the salad ingredients. Use Thousand Island dressing. This is a fast and excellent dinner. Yum...need to make it soon!

Reviewed on May. 30, 2010 by icpelft

Okay, I have made this TWICE in the matter of four days, due to massive requests for it...I altered it a bit though...I used fat-free Jenny-O ground turkey breast (I cannot have red meat for health reasons) and did not add the beans (as no one likes them in our family). My SUPPER PICKY daughter (age 9) tried this and asked me to make it twice per week "always" and it is always gone before I get to eat any! I actually got a few bites today...left over from a dinner party we had last night...It was WONDERFUL! In fact, the attendees asked for the recipe which is why I am on the site now! We also used the new Snider's 100% natural white corn chips which are a HUGE hit as well. We served it with tomatos and sour cream on the side. Deffinately a "Keeper"! Yummy!