Taco Salad Recipe

Taco Salad Recipe Taco Salad Recipe photo by Taste of Home Rating 5

"I made this huge salad to bring to a party and people were scrambing to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach!" Lisa Homer, Avon, New York

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Taco Salad Recipe
  • Prep: 25 min. Cook: 10 min.
  • Yield: 26 Servings
25 10 35

Ingredients

  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 2 envelopes taco seasoning, divided
  • 1 medium head iceberg lettuce
  • 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
  • 2 pints grape tomatoes, halved
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 large sweet onion, chopped
  • 2 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups Thousand Island salad dressing
  • 1-1/3 cups salsa
  • 1/3 cup sugar

Directions

  • In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
  • In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
  • In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).

Nutritional Facts 1-1/3 cups equals 271 calories, 14 g fat (4 g saturated fat), 24 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Taco Salad in Taste of Home August/September 2008, p49

Tip

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 »


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 Recipe

Taco Salad

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(1-6) of 6 reviews

Reviewed on May. 19, 2013 by dgonzo

This is a very yummy cold taco salad recipe! Just before serving, I cover the top of the salad with crushed tortilla chips. I also serve with taco sauce and sour cream on the side. It is alway the first side dish to be completely gone at our parties.

Reviewed on Aug. 23, 2012 by equestsarah81

@ Abby_21 ~ Yes, you can do this cold too... Actually it's a better way to do it so you don't melt the cheese or make things go soggy from the heat of the meat... I have always had this type of Taco Salad cold but the Taco Salad you have in the tortilla bowls should be served warm.

Reviewed on Aug. 23, 2012 by equestsarah81

I love this!!! It's just like my aunt's which was a favorite of mine as a kid too!!! The only thing I would change is I would leave out the sugar (I used Splenda when I first made this), I don't think it needs it...

Reviewed on Jun. 23, 2012 by Abby_21

Has anyone tried this cold? Wonder if I rinsed the ground beef well, and added the nacho chips just before serving, if it would taste good? Anyone tried this? Going to a potluck 2.5 hours from home and no way to heat it oe keep it warm. Would love some ffedback. .thanks

Reviewed on Nov. 18, 2011 by anselr

I've made this several times and there has never been a speck left in the bowl. It's also very easy to cut this recipe in half for a smaller gathering.

Reviewed on May. 31, 2011 by frangerjunk

We love this salad and the simplicity and taste, great for a hot Summer day.

 
 

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