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Taco Salad for a Large Crowd Recipe

Taco Salad for a Large Crowd Recipe

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. YIELD: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

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).

Nutritional Facts

1-1/3 cup: 271 calories, 14g fat (4g saturated fat), 24mg cholesterol, 760mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 10g protein

Reviews for Taco Salad for a Large Crowd

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MY REVIEW
TJHTulsa
Reviewed Jul. 20, 2016

"To those of us who grew up in the '60's and '70's when there were few Mexican restaurants around - something like Catalina dressing or Ott's Famous Dressing was commonly used. We grew up with it so of course we like it. Now I just use plenty of a good homemade salsa Bottled Thousand Island has too much sugar and calories for my liking. That said, the salad ingredients are great so I give it four stars."

MY REVIEW
nancydehaan
Reviewed Jul. 20, 2016

"Made exactly as recipe is written - like you should if you are going to rate the recipe. Turned out great. Everyone loved it - especially the dressing. Adding the salsa and taco seasoning to the thousand island dressing gave it a Mexican flavor. Can't imagine using Catalina or French on Taco salad as others did - not the right flavor."

MY REVIEW
dmtb
Reviewed Jul. 3, 2016

"My mom's version uses catalina dressing instead of 1000 island (too much of a mayo base in the 1000 island). Omit the salsa and sugar as well (not really necessary because the salsa ingredients are already in the salad and the sugar serves no purpose). Beans and olives on the side. She made this for years for summer potlucks and now I do and we've never had leftovers!"

MY REVIEW
Seabreeze5148
Reviewed Jun. 9, 2016

"With a few minor adjustments due to availability, this was a great success. Did half the recipe and offered the olives as an add on for personal preference. Quick, easy prep. and leftovers kept well for late comers."

MY REVIEW
wolfgirl714
Reviewed Mar. 1, 2016

"yummy all loved it soooo good and easy and too some who changed whole recipe lol what you described i wouldnt feed to my dog you must not know how to cook"

MY REVIEW
bobbie_demille
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
jkh62cl
Reviewed Jun. 11, 2015

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

MY REVIEW
LauriePar
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
cynsangel
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
dublinlab
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."

MY REVIEW
thebigapple
Reviewed Dec. 31, 2014

"Loved it! Will definitely make it again. I substituted green onions for the sweet onion and green olives for the black olives. Cut down on the sugar also. Even with the changes, it was still outstanding."

MY REVIEW
Sueyp
Reviewed Sep. 29, 2014

"Excellent everyone loved it"

MY REVIEW
judgesuzy
Reviewed Jul. 24, 2014

"My family loves this salad and we are so GLAD to find it! ...only thing I changed: I usually use ground turkey and leave out the 1/3 cup sugar...the thousand island usually has enough. I really love this- especially for summer...anytime, really! Try it...guarantee you will add it to your repertoire!"

MY REVIEW
cath49
Reviewed Jun. 28, 2014

"My new "go-to" taco salad recipe! It is delicious! No need for the extra sugar as the thousand island dressing adds just the right amount of sweetness."

MY REVIEW
thehardins
Reviewed Jun. 18, 2014

"Have done Catalina for years.. Tried this.. Won My Family Vote By Far!!! Thanks, can't get enough.,"

MY REVIEW
valene
Reviewed Apr. 29, 2014

"We love taco salad, but hate soggy chips. Whenever I make this for home or to take to potluck I just fix a big chopped salad with several lettuces, shredded carrots, and put the prepared meat and chips, cheese, tomatoes, onions, peppers, black olives, and sour cream in seperate bowls. I also set out a bottle of taco sauce, and Western dressing.. Everyone makes their own, and if there are any leftovers, you can make a fresh salad the next day, heat up the meat and it is just as good as when it was first served."

MY REVIEW
namayna
Reviewed Apr. 29, 2014

"I make this all the time, I don't use the sugar though, not sure about that. This is really good, and easy. I always take everything and throw it together just before eating."

MY REVIEW
Dogpatchdaisy
Reviewed Apr. 28, 2014

"Love this salad. The only thing different in mine is I combine salsa and Ranch Dressing together about 1/2 and 1/2 for the dressing...."

MY REVIEW
godmother
Reviewed Apr. 28, 2014

"This is an old " goody " recipe. I use diced ham and for the dressing, Catalina style."

MY REVIEW
neecipoo
Reviewed Apr. 28, 2014

"Love taco salad, but I only put the salsa on it...don't need dressing!"

MY REVIEW
Jordiesmama69
Reviewed Apr. 27, 2014

"I made this before but used a dressing by Seven Seas called Green Godess and its a crowd pleaser every time!"

MY REVIEW
cakekid
Reviewed Apr. 23, 2014

"We are vegetarian, so I use Morning Star Farms griller crumbles (available in most grocery stores) if not ask, it is made by Kelloggs. To keep it crunchy, do not add chips until right before serving. Layer the vegetables , add chips and than the dressing ,mix and it will be nice, crisp and oh so good"

MY REVIEW
Teen70
Reviewed Apr. 23, 2014

"Appreciate this large size recipe. We love taco salads. For our family (2 of us) I use about 1/3 pound of ground beef browned with 1/2 packet taco seasonig. My husbnd loves the dressing so I make close to a cup (for family size.) Instead of thousand island dressing I start with 1/3 cup lofat sour cream and keep adding salsa, either homemade or store-bought, until it is the tang we like. I don't add any sugar. Romaine lettuce heads work well too - chop into bite size, rinse, spin dry, refrigerate before making salad for crispest lettuce. I add some chopped onions but might rethink that for a potluck. Left-over taco salad with chips does have soggy chips - we try not to have left-overs. I also add Mexican 4-cheese to the salad before tossing."

MY REVIEW
OrahLee
Reviewed Apr. 22, 2014

"I love this salad at pot-luck dinners!!! Now I can make it for our family at home, of course cutting it down smaller. So much easier, AND NEATER than tacos! In my opinion yummier too!!!"

MY REVIEW
gge4130
Reviewed Apr. 22, 2014

"I don't like a 'wet' taco salad. Does the tortilla chips get mushy? When I eat taco salad, I usually eat the chips on the side like one would eat a cracker."

MY REVIEW
AGKHank
Reviewed Mar. 13, 2014

"I have to leave out peppers due to allergies, but put them on the side... I also serve with refried beans"

MY REVIEW
BEAR8216
Reviewed Feb. 5, 2014

"I would drop the 1000 Island dressing. Take mayonaise and break it down with water to a thinned state. Not to much water, you still need the taste of the mayo. After making your salad, then drizzle the mayo/water liquad over the top of the salad. Oh my! Yum."

MY REVIEW
sacher
Reviewed Oct. 11, 2013

"I have to make this Taco salat twice a month. My family simply LOVES it!"

MY REVIEW
sacher
Reviewed Aug. 17, 2013

"I will absolutely make this Taco salad again! Will serve it for my family when they visit from Norway in a few weeks."

MY REVIEW
smelonas
Reviewed Aug. 14, 2013

"I made this last summer when my cousins from Mintana came to visit. They came back last week and their first request was for me to make "that excellent salad" that I made last year. A number one favorite recipe."

MY REVIEW
smelonas
Reviewed Jul. 22, 2013

"I made this when my cousins came to visit and it was a huge hit. They even asked for the recipe. The only thing I did different was to use one can of rinsed black beans in place of one of the cans of kidney beans. It was the best taco salad we had ever eaten. For reals."

MY REVIEW
SeranaJayne
Reviewed Jul. 14, 2013

"Made this for my parents when they got home from work, and they loved it. I'm not much for taco salad, but by the comments of my parents, it was delicious."

MY REVIEW
amycv1957
Reviewed Jul. 4, 2013

"AWESOME Salad"

MY REVIEW
amycv1957
Reviewed Jul. 4, 2013

"AWESOME"

MY REVIEW
contrarywife
Reviewed Jun. 28, 2013

"This will be my go-to taco salad from now on. Made half the recipe for supper last night for hubby and I, fantastic! I didn't use chilies. I substituted Fritos type corn chips, and I had a package of Mexican cheese blend so I used it instead of cheddar. Even half the recipe makes a ton though. Here's what I did: prepared all the vegies in a large bowl, took out half for another day; added half the meat (Hubby is a hunter so I used venison), added half the cheese and corn chips and tossed with some dressing until it looked right, and saved the rest of the dressing in a jar. We still had leftovers but now we have another batch to mix together freshly on another day soon! I'd give it five stars except the stars aren't showing on my review. Looks like other reviewers had the same issue ... Thanks for a GREAT recipe!"

MY REVIEW
dgonzo
Reviewed May. 19, 2013

"This is a very yummy cold taco salad recipe! Just before serving, I cover the top of the salad with crushed tortilla chips. I also serve with taco sauce and sour cream on the side. It is alway the first side dish to be completely gone at our parties."

MY REVIEW
equestsarah81
Reviewed Aug. 23, 2012

"@ Abby_21 ~ Yes, you can do this cold too... Actually it's a better way to do it so you don't melt the cheese or make things go soggy from the heat of the meat... I have always had this type of Taco Salad cold but the Taco Salad you have in the tortilla bowls should be served warm."

MY REVIEW
equestsarah81
Reviewed Aug. 23, 2012

"I love this!!! It's just like my aunt's which was a favorite of mine as a kid too!!! The only thing I would change is I would leave out the sugar (I used Splenda when I first made this), I don't think it needs it..."

MY REVIEW
Abby_21
Reviewed Jun. 23, 2012

"Has anyone tried this cold? Wonder if I rinsed the ground beef well, and added the nacho chips just before serving, if it would taste good? Anyone tried this? Going to a potluck 2.5 hours from home and no way to heat it oe keep it warm. Would love some ffedback. .thanks"

MY REVIEW
anselr
Reviewed Nov. 18, 2011

"I've made this several times and there has never been a speck left in the bowl. It's also very easy to cut this recipe in half for a smaller gathering."

MY REVIEW
frangerjunk
Reviewed May. 31, 2011

"We love this salad and the simplicity and taste, great for a hot Summer day."

MY REVIEW
Nolakathleen
Reviewed Jan. 15, 2011

"This is an excellent Taco Salad! Every potluck that take it to I always get request for the recipe."

MY REVIEW
Lynsue
Reviewed Jun. 22, 2010

"We also have been making a similar salad for years, if someone doesn't bring it everyone is dissappointed. We don't use kidney beans, chilies, Thousand island dressing or salsa. We use Catalina French dressing. I'm going to try adding the salsa for sure, maybe the beans. Sounds like good additions. Thanks"

MY REVIEW
hawkcomom
Reviewed May. 27, 2010

"VERY good and I'll be making it again tomorrow to take to a potluck!"

MY REVIEW
Blondie50
Reviewed May. 20, 2010

"I have been making a very similar salad for the last 20 years. I don't use canned chilies, or olives, but diced jalapenos. I also don't use dressing, but serve Taco sauce and sour cream on the side. I made 4 batches for my Godson's graduation party, and had no leftovers!It does not get as soggy without the dressing."

MY REVIEW
Teresa LaFata
Reviewed Oct. 12, 2009

"I've made this for 5 different parties,and everyone loves it! I omit the onion,and only use dark red kidney beans.Also, I only add the dressing and chips right before serving,or it gets too soggy."

MY REVIEW
abbyeh
Reviewed Jun. 26, 2009

"I love this salad, and everyone does ask you for the recipe after trying it. The downside is that it make a TON of salad (even when you halve the recipe), so I have to wait for parties or family get togethers to make it. The leftovers are edible, but not even close to as good as when it's mixed up fresh.

This is a great recipe to have as a signature item to take to potlucks and family get togethers. Everyone loves it and tells you what amazing food you always make. :-)"

MY REVIEW
gavingrma_OH
Reviewed Jun. 18, 2009

"

 Taco Salad Recipe

Taco Salad

"I made this huge salad to bring to a party and people were scrambing 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

SERVINGS: 26
CATEGORY: Salads
METHOD:
TIME: Prep: 25 min. Cook: 10 min.

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 jar (11 ounces) salsa
  • 1/3 cup sugar

Directions:

In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
    In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture. Combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Serve immediately. Yield: 26 servings (1-1/3 cups each).

"

MY REVIEW
eichajaa@nbnet.nb.ca
Reviewed Jun. 18, 2009

"This salad is delicious according to my grown children and their spouse! It is refreshing yet fulfilling and very enjoyable for supper on a summer day. I serve it with French baguette bread and a glass of wine.It is a complete meal by itself.We all rate this recipe a 5.

Enjoy!
Dolores"

MY REVIEW
lilcricket5
Reviewed Jun. 2, 2009

"The picture makes it look better than it is. Once it's all mixed together (without the dressing) it looks dark and wilted. Didnt like the dressing at all but then I dont like T.I. dressing. Just the salas would have been better. And there's no way you can eat the leftovers. Way to soggy."

MY REVIEW
Christydu
Reviewed Feb. 5, 2009

"This is a great recipe! The only adjustment I plan to make next time is to make the dressing without the sugar - it was just a bit too sweet."

MY REVIEW
PAdutch
Reviewed Aug. 28, 2008

"I did click on "view this recipe now" and it won't come up because I'm not a "subscriber" right now. :o( "

MY REVIEW
jetluvs2cook
Reviewed Aug. 28, 2008

"click on

veiw this recipe now
and it will bring the recipe up.."

MY REVIEW
Nindsy
Reviewed Aug. 28, 2008

"bump for the recipe. "

MY REVIEW
PAdutch
Reviewed Aug. 28, 2008

"Would you please share the recipe?"

MY REVIEW
jjinnielou01
Reviewed Aug. 27, 2008

"This is an excellent recipe! I took this to a potluck because I wanted to try something new. I am so glad I did! I had people asking me what kind of dressing I used! YUM! The only thing I changed is that I didn't have a sweet onion, so I had to use 2 whole bunches of green onions. This makes a TON of salad. The only other recomendation that I may add is if you are not going to feed an army, I would serve the chips on the side so you can have leftovers the next day and not have soggy chips! Great to take to a picnic or any potluck. Make sure that you add the chips right at the last minute before serving! GREAT RECIPE!Big Smile"

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Wine Pairings

Light-Bodied White Wine

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