TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1 pound ground beef
  • 1/3 cup water
  • 1 envelope taco seasoning, divided
  • 1 medium head iceberg lettuce, torn
  • 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
  • 3 medium tomatoes, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 large onion, chopped
  • 1 bottle (8 ounces) Western salad dressing
  • 1/4 cup sugar
  • 1 tablespoon taco sauce

Nutritional Facts

1-1/2 cups: 479 calories, 26g fat (9g saturated fat), 49mg cholesterol, 884mg sodium, 43g carbohydrate (14g sugars, 4g fiber), 18g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. In a very large serving bowl, combine the lettuce, chips, tomatoes, cheese, beans, onion and beef mixture. Combine the salad dressing, sugar, taco sauce and remaining taco seasoning; pour over salad and toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Taco Salad for a Crowd in Farm and Ranch Living April/May 2009, p36

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