Read reviews (6)
Rate recipe
"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
With Johnsonville Italian Sausage.
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
Camp Taco SaladTo 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 »
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
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.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013