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Taco Salad

 Taco Salad
This fresh-tasting salad is the perfect accompaniment to the zippy burritos. It's really quick to toss together.—Kathy Ybarra, Rock Springs, Wyoming
4-6 ServingsPrep/Total Time: 15 min.

Ingredients

  • 6 cups chopped iceberg lettuce
  • 1/2 cup finely chopped onion
  • 3/4 to 1 cup canned kidney beans, rinsed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 medium tomato, chopped
  • 4 cups nacho tortilla chips
  • 1/2 cup Thousand Island salad dressing

Directions

  • In a large bowl, layer the first five ingredients in order listed.
  • Just before serving, add chips and salad dressing; toss to coat.
  • Yield: 4-6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 405 calories, 24 g fat (9 g saturated fat), 37 mg cholesterol, 663 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein.