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Hearty Taco Salad

 Hearty Taco Salad
“This downsized version of a hearty and flavorful salad is easy to make and delicious to eat! It's always requested at our family get-togethers and bridal and baby showers.” —Lori Hinueber, Machesney Park, Illinois
2 ServingsPrep/Total Time: 25 min.


  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/3 cup water
  • 2 tablespoons taco seasoning
  • 2 cups torn mixed salad greens
  • 1 cup canned red beans, rinsed and drained
  • 1-1/4 cups coarsely crushed nacho tortilla chips
  • 1/2 cup shredded cheddar cheese
  • 1 medium tomato, diced
  • 1/4 cup chopped onion
  • 2 tablespoons sliced ripe olives, drained
  • 3 tablespoons green goddess salad dressing
  • 3 tablespoons prepared ranch salad dressing


  • In a small skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in water and taco seasoning. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Cool slightly.
  • Divide the salad greens between two salad bowls or plates. Top with
  • beans, half of the tortilla chips and the beef mixture. Sprinkle
  • with cheese, tomato, onion, olives and remaining chips; drizzle with
  • salad dressings. Yield: 2 servings.
Nutritional Facts: 1 serving equals 868 calories,

2 of 2

Hearty Taco Salad (continued)

Nutritional Facts: 50 g fat (15 g saturated fat), 89 mg cholesterol, 2,269 mg sodium, 62 g carbohydrate, 10 g fiber, 38 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.