10-Minute Taco Salad
"Mom often made this hearty main-dish salad for my three brothers and me when we were growing up," recalls Cindy Stephan of Owosso, Michigan. "Now it's one of my husband's favorite meals - and one we frequently fix for weekend guests."
Ingredients
- 2 cans (16 ounces each) chili beans, undrained
- 1 package (10-1/2 ounces) corn chips
- 2 cups Kerrygold shredded cheddar cheese
- 4 cups chopped lettuce
- 2 small tomatoes, chopped
- 1 small onion, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1-1/4 cups salsa
- 1/2 cup sour cream
Reviews
Super easy and meatless version of the traditional salad. Very good!
This is a great super quick dish. I swap out the corn chips to make it a healthier dish. My meat eating husband even loves this one!
this is our go-to quick meal! We heat up the beans in the microwave (we like Bush's mild), pour over the chips and let the cheese melt. Then, we put all the fixings on the side and let everyone make their own taco salad.
I cooked this today for lunch (getting tired of soup and sandwich) added 1/2lb of ground beaf &red pepper corns.yum Snowkitty
I cooked 1lb of ground beef prior and added it to the beans, plus 1 tsp of chili powder. Delicious!
This is a super quick and easy go-to recipe. DH is a vegetarian, so this satisfies both of us. We use chili corn chips, depending on what we have on hand. Thanks for sharing this!
We love this salad for nights when we forgot to take something out - we use chili corn chips and black beans -yum!
Wonderful recipe. My 2 year old was able to help with this. Next time I would probably mix the beans with some seasoned hamburger!