Taco Salad

8-10
Servings

15m
Prep Time

10m
Cook Time

25m
Ready In

Recipe: #28500

October 27, 2017

recipe by:
Gerry

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recipe by:
Gerry

"There are a number of recipes and variations when it comes to Taco Salad, this one has been our go-to for over twenty-five years. A great side and always a big hit at gatherings and potlucks also makes for a great salad meal. If you don’t happen to have the mild taco sauce on hand you may substitute by adding a package of taco seasoning mix to taste when browning the ground beef."

Original recipe yields 8-10 servings

Metric US

I've Tried It

Step 1

In skillet over medium heat brown meat with onions, for those wishing a more pronounced Taco flaour add 1-1 1/2 tablespoons dry Taco mix, drain excess fat and cool in medium bowl and refrigerate until ready to assemble

Step 2

In large bowl (a clear glass bowl makes for great eye appeal) tear lettuce into bite size pieces, to the lettuce add diced advocado, drained kidney beans and the grated cheese, mix well, at this point if I am not sure how many I will be serving I half the recipe into two serving bowls as if not used the chips become soggy, each bowl getting half the dresing

Step 3

Just before serving in small bowl mix Kraft Catalina dressing, Hellmans Mayonnaise and Taco sauce and add to meat mix

Step 4

Add the meat mix and dressing to salad bowl, mix lightly and top with crushed taco chips, some of my family prefer to have the crushed taco chips mixed into the salad