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Taco Salad III

Taco Salad III

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Melanie

Melanie

This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 945 kcal
  • 47%
  • Fat:
  • 60.7 g
  • 93%
  • Carbs:
  • 75.7g
  • 24%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1682 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

  1. Prepare the ground beef as directed by taco seasoning package and set aside.
  2. In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
  3. Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah
147

Sarah

3/8/2007

This has been passed through our family for years. A great recipe! Some suggestions would be to serve it on top of lettuce, instead of mixing it in. That way you can keep it for leftovers. Also, mix the dressing with the meat, beans, tomatoes and cheese first, then add the chips on top and lettuce on bottom. You can do without one of the onions, and one of the beans, kidney beans work best. A great dip for chips as a snack/appetizer, too!

Nicole73
82

Nicole73

6/29/2006

This has been a staple in our house for years. I don't change the ingredients, just make it more figure friendly. The Kraft "Light Done Right" Catalina dressing is great and has less fat/calories. The leanest ground beef and using romaine/iceberg mix helps too! I also substitute Baked Doritos for the corn chips. Very hearty & satisfying salad...Yummy!!

TruCooking
57

TruCooking

12/28/2003

I served this at a tex mex party and everyone loved it. I left out the meat though, because I was serving it with enchiladas and tacos. Make just what you need, as it doesn't last for the next day. I had everything cut up seperate and did a quick mixing just before serving. I used the chips as a bedding on the bottom of a large bowl and put a few chips on top for garnishing. I will use this recipe again.

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