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Taco Salad with a Twist Recipe

Taco Salad with a Twist Recipe

“My husband and son say this is the best taco salad they’ve ever had! I usually fix it on crazy days when there’s no time to cook.” Vivian Schuler - Cheboygan, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 1 pound ground beef
  • 1 package (9 ounces) iceberg lettuce blend
  • 2 medium tomatoes, chopped
  • 1 cup sliced green onions
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 8 cups corn chips, coarsely crushed
  • 1 cup green goddess salad dressing
  • 1/2 cup sour cream


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
  • 2. In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately. Yield: 12 servings.

Nutritional Facts

1-1/2 cups equals 464 calories, 31 g fat (9 g saturated fat), 52 mg cholesterol, 507 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.

Wine Pairings

Light-Bodied White Wine

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