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Layered Chalupa Salad

 Layered Chalupa Salad
This favorite is always requested for various family occasions. Although it serves a lot of people, this zippy salad doesn't last long on our dinner table. - Virginia Zeckser, Mode, Illinois
14 ServingsPrep: 10 min. Cook: 45 min.


  • 3 pounds ground beef
  • 1 can (16 ounces) refried beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons garlic salt
  • 1 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon hot pepper sauce
  • Corn chips
  • Shredded cheddar cheese, shredded lettuce, chopped tomatoes, finely chopped radishes and sweet onion, optional


  • In a Dutch oven, cook beef over medium heat until no longer pink;
  • drain. Add the beans, water, vinegar, garlic salt and pepper. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring
  • occasionally.
  • Meanwhile, in a small saucepan, combine tomato sauce and hot sauce;
  • heat through. Place corn chips on a large serving platter; top with
  • beef mixture and toppings of your choice. Drizzle with tomato sauce
  • mixture. Yield: 14 servings.
Nutritional Facts: 1 serving (1 each) equals 216 calories,

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Layered Chalupa Salad (continued)

Nutritional Facts: 9 g fat (4 g saturated fat), 50 mg cholesterol, 1,066 mg sodium, 12 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.