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Meatless Taco Salad

This colorful entree combines popular taco ingredients—minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. —Kimberly Dray, Pflugerville, Texas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1/3 cup guacamole
  • 1/4 cup sour cream
  • 1 tablespoon prepared Italian salad dressing
  • 1 tablespoon chopped green onions
  • 2 tablespoons chopped green pepper
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 3 cups shredded lettuce
  • 8 cherry tomatoes, halved
  • 1/2 cup canned kidney beans, rinsed and drained
  • 1/4 cup sliced ripe olives
  • 1/2 cup crushed corn chips
  • 1/2 cup shredded cheddar cheese


  • In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.
Nutrition Facts
1 serving: 486 calories, 33g fat (12g saturated fat), 35mg cholesterol, 849mg sodium, 34g carbohydrate (7g sugars, 9g fiber), 16g protein.

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Average Rating:
  • Ballinrobe
    Sep 9, 2019

    This was easy and delicious. I used an orange pepper as we do not care for green. Added Red Canyon Spice Southwestern Chili Seasoning for more flavor, and used seasoned black beans and used black olives. Will definitely make this again. Hubby loved it!

  • Joan
    Jul 21, 2019

    great but eliminated the tomatoes because of a sensitivity.

  • Toni69
    Jul 17, 2019

    No comment left

  • ms11145
    Jul 10, 2019

    I have been making meatless Taco Salad for eons as I am a vegetarian. Love, love, love this recipe as one can use a variety of beans (kidney, chili, red beans). Same with the dressing: Russian, Catalina, etc.

  • BrittneyR
    Jul 6, 2019

    This was delicious! The only thing I did differently was omit the chopped green pepper because I was in a hurry.

  • Stacey4gop
    Sep 28, 2017

    Love taco salad and meatless just makes it that much vbetter!

  • Helem
    Dec 11, 2012

    It is perfect for Meatless Monday! A real treat. I substuted a can of vegetarian chili for the beans.

  • shessuchariot
    Jul 11, 2011

    This may not be the healthiest salad, but it is simply to die for. My whole family loved & my husband requested that I make it many more times this summer. I made homemade guac & tortilla chips, rather than use the corn chips. I also added grill chicken coated with homemade taco seasoning, which was delicious. This really does taste like a taco, almost like taco dip even. Next time I think I'll make it with black beans. I highly reconmend this salad, with or without meat. Its amazing.

  • joeltpeckham
    Apr 30, 2009

    I lessened the calories by using a average can of pinto beans warming them and adding 1 tbls of cummin, 1 tsp of curry powder, 1/2 tsp of red pepper flakes and 1 tsp of mustard powder. Bring to a hot simmer and place on your serving platter to cool, then add rest of the ingredients on top of the beans. I added the chili powder to the beans and eliminated crushed corn chips, kidney beans and Italian salad dressing. - Joel

  • partridge
    Mar 22, 2009

    No comment left