Taco Salad II

Taco Salad II


"This recipe is a favorite at all gatherings. It has been passed down in our family for three generations. There is one friend of the family who comes to our gatherings specifically for this dish. It is easy to make and oh so delicious."


13 h 55 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool.
  2. In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 127 Ratings


First off----DO NOT REFRIGERATE OVERNIGHT!!! What you can do is prepare the lettuce, tomatoes, cheese, onion & pepper ahead of time. The meat can be prepared ahead of time too. But toss in the...

I have been making this taco salad for years, but instead of using French dressing, use Western dressing & also for tortilla chips, use Dorito Taco flavored chips. This gives it a little bit mo...

I have also been making this for years, and I would have to agree with a previous review, that this salad tastes best with Western Salad Dressing (not quite the whole bottle) and Taco flavored D...