Crowd-Pleasing Taco Salad Recipe

4.5 42 55
Crowd-Pleasing Taco Salad Recipe
Crowd-Pleasing Taco Salad Recipe photo by Taste of Home
Publisher Photo

Crowd-Pleasing Taco Salad Recipe

Read Reviews
4.5 42 55
Publisher Photo
While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table—and I don't have to bring any home after the shindig! —Ann Cahoon, Bradenton, Florida
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium head iceberg lettuce, torn
  • 2 medium tomatoes, diced
  • 1 cup shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup mayonnaise
  • 1/4 cup taco sauce
  • 1 package (10-1/2 ounces) corn chips

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.

Test Kitchen Tips
  • Swap in crushed tortilla chips for the corn chips.
  • Lighten this up by using ground turkey instead of beef and light mayonnaise instead of regular.
  • We love the fresh crunch of iceberg lettuce in this potluck star, but romaine or green leaf lettuce works well, too.
  • Originally published as Crowd-Pleasing Taco Salad in Taste of Home April/May 2007, p18

    Nutritional Facts

    1 cup: 413 calories, 29g fat (7g saturated fat), 42mg cholesterol, 689mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 13g protein.

    • 1 pound ground beef
    • 1/2 cup ketchup
    • 1 teaspoon dried oregano
    • 1 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 medium head iceberg lettuce, torn
    • 2 medium tomatoes, diced
    • 1 cup shredded Mexican cheese blend
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • 1/2 cup mayonnaise
    • 1/4 cup taco sauce
    • 1 package (10-1/2 ounces) corn chips
    1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
    2. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.

    Test Kitchen Tips
  • Swap in crushed tortilla chips for the corn chips.
  • Lighten this up by using ground turkey instead of beef and light mayonnaise instead of regular.
  • We love the fresh crunch of iceberg lettuce in this potluck star, but romaine or green leaf lettuce works well, too.
  • Originally published as Crowd-Pleasing Taco Salad in Taste of Home April/May 2007, p18

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    Reviews forCrowd-Pleasing Taco Salad

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    MY REVIEW
    6cows running User ID: 5485046 271642
    Reviewed Aug. 11, 2017

    "I couldn't bring myself to use mayo on my taco salad. This was otherwise a good basic recipe. But where was the salsa, the sour cream, the guacamole, and yes, the refried beans? I guess I am talking a whole different recipe. Taco Bell used to make the best taco salad I ever tasted and they served it in a fried tortilla bowl. I don't care for the salty tortilla chips, so I fry slices of fresh tortilla (usually flour) and stick some of those in the top of the salad. Love taco salad no matter how you make it."

    MY REVIEW
    annrms User ID: 2649709 254241
    Reviewed Sep. 18, 2016

    "Made a double batch of this for a large gathering. I added some diced red bell pepper and red onion, and used halved cherry tomatoes. I also chopped the lettuce to make it easier to eat with Tostitos Scoops. I placed a bottle of Sriracha on the table for folks to spice their bites. Definitely a keeper!!! Delicious!!"

    MY REVIEW
    C1PNR User ID: 87128 252636
    Reviewed Aug. 13, 2016

    "Only change I'd make is to serve it in a Taco Bowl made of a flour tortilla baked in a Bowl shaped form, sans broken chips."

    MY REVIEW
    mustbeoutside User ID: 4526185 252579
    Reviewed Aug. 12, 2016

    "very easy to make and tasted delicious. I used medium taco sauce but for our tastes I should have used a hot taco sauce. We did not care for the Mayo/taco sauce dressing so we used additional taco sauce in lieu of the dressing mix. When I make it again I think I will use some salsa and add some sour cream. Overall a good recipe but needed a bit more kick for my family's taste buds."

    MY REVIEW
    moonbeam36 User ID: 7841760 236362
    Reviewed Nov. 4, 2015

    "This was so delicious, I didn't want to stop eating. Moonbeam"

    MY REVIEW
    Sue Zappa User ID: 1094741 233975
    Reviewed Oct. 4, 2015

    "One of our family's favorite recipes! Will have to have it this week! I don't change a thing. Leftovers are even better the next day!"

    MY REVIEW
    Angel182009 User ID: 6228642 233662
    Reviewed Sep. 28, 2015

    "This was simple and easy to put together. The whole family enjoyed it and I loved how much it made! I entertain a lot at my house and the next time I have a big gathering I'm definitely making us! Great flavor the only thing I did differently was you salsa instead of taco sauce because I was out."

    MY REVIEW
    SimpleFoods User ID: 7160373 229978
    Reviewed Jul. 22, 2015

    "Similar to the recipe I use, but I add a packet of taco seasoning with the ground beef (and water needed); also, I have used Russian dressing rather than the mayo mixture. Pass the taco sauce."

    MY REVIEW
    twinkiedog User ID: 8053636 229745
    Reviewed Jul. 18, 2015

    "We all loved it!"

    MY REVIEW
    Brenda D User ID: 1438504 228151
    Reviewed Jun. 18, 2015

    "My family loves this recipe. I have made it several times. Occassionally, I change it up and make it with boneless skinless chicken breast that I cut into very small pieces. I have left the seasonings the same every time and we have always enjoyed it. About a month ago, for my niece's graduation, my sister asked me to bring my taco salad, but it was going to have to sit for a while. We decided to serve this cold. It turned out really, really well. I cooked the beef and spices according to the directions. I then cooled it in the fridge and assembled as described. I added the dressing and chips just before serving. I had tons of requests for the recipe. OH and I frequently add a can of drained and rinsed black beans."

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