Terrific Taco Salad Recipe
Terrific Taco Salad Recipe photo by Taste of Home
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Terrific Taco Salad Recipe

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I invented this recipe several years ago. It's quick to make, and uses ingredients I usually have on hand in my pantry or refrigerator.—Jeannie Daubar, Todd, North Carolina
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) hot chili beans, undrained
  • 4 to 6 cups corn chips
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 large tomato, chopped
  • 1 small green pepper, chopped
  • 6 green onions with tops, chopped
  • 1 small avocado, chopped, optional
  • 1/2 cup sliced ripe olives, optional
  • 1 cup (8 ounces) sour cream
  • Salsa


  1. In a large skillet over medium heat, cook beef until no longer pink; drain. Season with salt and pepper; set aside. Heat beans in a small saucepan.
  2. Divide meat mixture and beans into six portions. Assemble in layers on six plates the following: first layer—corn chips; second layer—beef mixture; third layer—cheese; fourth layer—chili beans; fifth layer—lettuce; and sixth layer—tomato, green pepper, onions, avocado and, if desired, olives. Top with a dollop of sour cream; pour salsa over all. Yield: 6 servings.
Originally published as Terrific Taco Salad in Country Ground Beef 1993, p83

Light-Bodied White Wine

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

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