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Taco Salad with a Twist

My husband and son say this is the best taco salad they’ve ever had! I usually fix it on crazy days when there’s no time to cook. —Vivian Schuler, Cheboygan, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings


  • 1 pound ground beef
  • 1 package (9 ounces) iceberg lettuce blend
  • 2 medium tomatoes, chopped
  • 1 cup sliced green onions
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups shredded Mexican cheese blend
  • 8 cups corn chips, coarsely crushed
  • 1 cup green goddess salad dressing
  • 1/2 cup sour cream


  • In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
  • In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately.
Nutrition Facts
1-1/2 cups: 464 calories, 31g fat (9g saturated fat), 52mg cholesterol, 507mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 17g protein.

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  • devilgrrl
    Oct 12, 2010

    Really easy to make & really tasty!! The Green Goddess salad dressing is amazing! Next time i will leave out the kidney beans though as we didn't care for them in this recipe. Also, i will add some spices to the meat.

  • hstone2
    Jan 12, 2010

    This recipe was very easy to make and was extremely delicious. I made it for a girl's night and we were so stuffed because we couldn't stop eating it! The dressing was a little hard to find-not all grocery stores carry it but I found it at Ralph's. I love this recipe, I am making it again this week.

  • tlc1492
    Jul 14, 2009

    No comment left

  • jkl337
    Jul 2, 2009

    No comment left