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Tasty Taco Chopped Salad

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

My friends and I love Mexican food, but we try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. —Matthew Smith, Knippa, Texas
Tasty Taco Chopped Salad Recipe photo by Taste of Home

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 envelope reduced-sodium taco seasoning
  • 2/3 cup water
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 head iceberg lettuce, chopped (about 8 cups)
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 large tomato, chopped
  • 2 cups corn chips
  • 1/2 cup Catalina salad dressing

Directions

  1. In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally.
  2. Serve remaining ingredients in separate bowls; add as desired.
Test Kitchen tips
  • Try this salad over tortilla chips instead of corn chips.
  • For a hearty appetizer, arrange the salad on one large serving platter and serve with extra chips.
  • Health Tip: Add more veggies, swap spinach for iceberg lettuce, skip the cheese and top with a few crunchy chips for a healthier form of this indulgent salad.

    Nutrition Facts

    1 serving: 471 calories, 25g fat (9g saturated fat), 64mg cholesterol, 1193mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 24g protein.

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