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Taco Bean Salad

 Taco Bean Salad
Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.
10 ServingsPrep/Total Time: 15 min.


  • 3 large tomatoes
  • 1 head iceberg lettuce, torn
  • 6 cups coarsely crushed tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 large ripe avocado, peeled and chopped
  • 2 cups Seasoned Hamburger Mix, thawed
  • 1 bottle (7 ounces) green taco sauce
  • 4 green onions, chopped
  • Ranch salad dressing or dressing of your choice


  • Chop two tomatoes; cut remaining tomatoes into wedges. In a large
  • salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado
  • and chopped tomatoes; set aside.
  • In a large microwave-safe bowl, combine hamburger mix and taco sauce.
  • Cover and microwave on high for 2-3 minutes or until heated through.
  • Spoon over salad; toss gently. Top with tomato wedges and onions.
  • Serve with dressing. Yield: 10 servings.
Nutritional Facts: 1 1/2 cup salad (calculated without dressing) equals 327 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 459 mg sodium, 25 g carbohydrate, 6 g fiber, 17 g protein.

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Taco Bean Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.