Taco Salad II

85 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 13 hr 55 min

“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.” - by Susan

Ingredients

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce - rinsed, dried, and shredded
1 onion, chopped
1 green bell pepper, chopped
3 cups shredded Cheddar-Monterey Jack cheese blend
2 tomatoes, chopped
4 ounces crushed tortilla chips
1/4 cup French dressing

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Directions

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.
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.

Reviews (85)

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118

LORIMAZ

Dec. 13, 2003

"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 dress..." See moreing, chips and meat just before serving and you'll have a much better salad. I personally left out the onions & peppers and used Catalina dressing instead. It's a tasty salad if done right!"

112

DENISEROB

Jun. 27, 2003

"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 more fla..." See morevor. My family & friends go crazy for this taco salad."

KAMKNAUSS

Apr. 8, 2004

"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 Doritos..." See more. I also prepare just before serving. I always add a can of chili beans undrained and chopped avocado and sliced black olives. I don't put the chips in until the last second. This gets soggy quickly. Sometimes I omit the meat and nobody notices. Sometimes I add chopped green onion instead. Whew, this is sounding like a whole other recipe! But, it's really just versatile. Anyway, this is ALWAYS the first to go at potlucks."

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