Taco Salad

Prep Time
Cook Time
Ready In

"Recipe source: Green Chile Bible"

Original is 9 servings


  • Serving Size: 1 (406.9 g)
  • Calories 395.3
  • Total Fat - 21.9 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 88.5 mg
  • Sodium - 575.9 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 5.3 g
  • Sugars - 8.3 g
  • Protein - 34.8 g
  • Calcium - 598.3 mg
  • Iron - 4.3 mg
  • Vitamin C - 56.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a skillet brown the ground beef and then add the seasoning and water. Stir in the beans and simmer for 10 minutes or until the beef is done.

Step 2

Chill mixture for 30 minutes.

Step 3

In a large bowl combine the salad ingredients (lettuce - dressing); chill.

Step 4

Just before serving combine both mixtures and toss with the chips. Toss.


No special items needed.

5 Reviews


Excellent taco salad! I buzzed up the veggies in a food processor to make a salsa so my kids would eat them (won’t eat the stuff separate but put it together and call it salsa and they devour it) and I let everyone make their own instead of mixing it all together (again, picky kids). Very much enjoyed this taco salad!


review by:
(9 Jul 2023)

dienia b

I love taco salad and this is a good one


review by:
(12 Jan 2023)


My family loves taco salad and this version made my husband very happy! I swapped out black olives for the peppers - thought I had some, but no. I put it together with the warm taco meat/bean mixture. We like it when the cheese melts a bit on the meat. Served with medium salsa.


review by:
(7 Aug 2021)


We really enjoyed this taco salad. The meat mixture is very good with the taco seasoning and the added beans. We did use Doritos instead of corn chips. We added chopped chilis but really didn't taste them.


review by:
(22 Jun 2021)


There is nothing not to like about this taco salad. I followed the recipe as written for the exception of using Dorito's in place of the corn chips. We all loved it even my picky son. Thank you Ellie for sharing!


review by:
(11 Jan 2016)

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