Back to Taco Bean Salad

Print Options


Card Sizes

Taco Bean Salad Recipe

Taco Bean Salad Recipe

Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:10 servings


  • 3 large tomatoes
  • 1 head iceberg lettuce, torn
  • 6 cups coarsely crushed tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 large ripe avocado, peeled and chopped
  • 2 cups Seasoned Hamburger Mix, thawed
  • 1 bottle (7 ounces) green taco sauce
  • 4 green onions, chopped
  • Ranch salad dressing or dressing of your choice


  • 1. Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside.
  • 2. In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1/2 cup: 327 calories, 18g fat (8g saturated fat), 46mg cholesterol, 459mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 17g protein.

Reviews for Taco Bean Salad

Sort By :

Average Rating
coppertop97 User ID: 312232 91855
Reviewed Aug. 23, 2009

"YUMMY!! Thanks!!"

sandra stevens User ID: 2484498 91955
Reviewed Feb. 24, 2009

"Can also use 1 lb. ground beef and taco seasoning."

Loading Image