Show Subscription Form





Taco Salad for a Large Crowd Recipe
Taco Salad for a Large Crowd Recipe photo by Taste of Home

Taco Salad for a Large Crowd Recipe

Read Reviews
4.5 51
Publisher Photo
I made this huge salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! —Lisa Homer, Avon, New York
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:26 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 26 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 2 envelopes taco seasoning, divided
  • 1 medium head iceberg lettuce
  • 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
  • 2 pints grape tomatoes, halved
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 large sweet onion, chopped
  • 2 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups Thousand Island salad dressing
  • 1-1/3 cups salsa
  • 1/3 cup sugar

Nutritional Facts

1-1/3 cups equals 271 calories, 14 g fat (4 g saturated fat), 24 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein.

Directions

  1. In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
  2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
  3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).
Originally published as Taco Salad in Taste of Home August/September 2008, p49

Nutritional Facts

1-1/3 cups equals 271 calories, 14 g fat (4 g saturated fat), 24 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein.

Light-Bodied White Wine

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

Reviews for Taco Salad for a Large Crowd

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 12, 2015

"The salad itself was good - basic, but good. However, the dressing was awful! I made the salad again the following weekend. I made a salsa ranch dressing and it won rave reviews. One item I changed in the salad, I left the meat unseasoned but added taco flavored tortilla chips and added a can of corn kernels. I try to keep salt to a minimum. My son (a schooled chef) ran to the kitchen to chop an avocado. Everyone added the cubed avocado to the top of their salad."

MY REVIEW
Reviewed Jun. 11, 2015

"As written, this is yummy. Can't rely on these ratings because people are rating their changes."

MY REVIEW
Reviewed Jun. 11, 2015

"I have made this for years and my family loves it! I use no salsa , sugar or 1,000 island dressing. Right before I serve it, I add Catalina or French dressing."

MY REVIEW
Reviewed Jun. 11, 2015

"I use black beans instead of kidney beans,no sugar,Lime tortilla chips instead of nacho, no thousand island.I let the guests choose from,sour cream based buttermilk ranch,honey mustard,or a french dressing."

MY REVIEW
Reviewed May. 18, 2015

"Something l have heard about over the years, it was very good but not something l cared for. I'm sure it would be a wonderful addition to any pot luck."

Loading Image