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"Trash Bag" Taco Salad 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:45-50 servings


  • 3 pounds ground beef
  • 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


  • 1. 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.

Wine Pairings

Light-Bodied White Wine

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