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Garden-Fresh Taco Salad Recipe

Garden-Fresh Taco Salad Recipe

"I'm a teen who likes to cook, and I usually fix supper during summer vacation, since my mom works. One night, I planned a sunflower theme. I made this taco salad and served it 'potted' with the chips arranged to look like a flower head!" —Holly Joyce, Jackson, Minnesota
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 1 large head lettuce, shredded
  • 4 medium tomatoes, seeded and diced
  • 1 medium onion, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup Miracle Whip
  • 1 tablespoon salsa
  • Leaf lettuce
  • Crushed tortilla chips


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese.
  • 2. In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat.
  • 3. Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge. Yield: 4 servings.

Nutritional Facts

1 cup (calculated without leaf lettuce and chips) equals 677 calories, 46 g fat (19 g saturated fat), 150 mg cholesterol, 1,742 mg sodium, 31 g carbohydrate, 4 g fiber, 35 g protein.

Wine Pairings

Light-Bodied White Wine

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