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Crowd-Pleasing Taco Salad

 Crowd-Pleasing Taco Salad
While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table—and I don't have to bring any home after the shindig! —Ann Cahoon, Bradenton, Florida
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium head iceberg lettuce, torn
  • 2 medium tomatoes, diced
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup mayonnaise
  • 1/4 cup taco sauce
  • 1 package (10-1/2 ounces) corn chips

Directions

  • In a large saucepan, cook beef over medium heat until no longer pink;
  • drain. Stir in the ketchup, oregano, chili powder, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • In a large bowl, combine the lettuce, tomatoes, cheese, olives and
  • beef mixture. Combine mayonnaise and taco sauce; pour over salad and
  • toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

2 of 2

Crowd-Pleasing Taco Salad (continued)

Wine (continued)
Blanc
or Pinot Grigio.