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Terrific Taco Salad

 Terrific Taco Salad
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
6 ServingsPrep/Total Time: 25 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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,

2 of 2

Terrific Taco Salad (continued)

Directions (continued)

  • olives. Top with a dollop of sour cream; pour salsa over all.
  • Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.