Messy Taco Salad

Messy Taco Salad

22 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  KITALITA

“A wonderful picnic, potluck or 3-day dinner. Quick and easy and everyone seems to love it. Optional toppings include chopped tomatoes and olives. I love to have this heated a bit the next day or two!!!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl, toss the lettuce and cheese.
  2. In a separate bowl, mix together the dressing, taco seasoning, and beans.
  3. Brown ground beef in a large skillet over medium-high heat, and drain. Add the ground beef and the dressing mixture to the lettuce and cheese, and mix well. Refrigerate until just before serving, then crush the tortilla chips while still in the bag and combine them with the salad.

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Reviews (22)

Rate This Recipe


This is the way I make my taco salad, except I prefer to add the taco seasoning to the meat(as if for tacos), and I don't add the beans. You definitely need to let the meat cool a bit before putting it with the lettuce and cheese. I use taco or nacho flavored Doritos for the tortilla chips. We love this and I make it often.



Liked the recipe a lot and the dressing was delicious. I would suggest putting the nacho chips individually on the servings and not mixed with the salad at the end. They were soggy then in the other-wise good leftovers.



I also add tomatoes and black olives. We add the cheese and the tacos individually so we do not ruin the leftovers. Our dressing is half Italian and half Catalina and can be added at the last minute so it does not become too soggy. My family has loved this dish for years!

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Amount Per Serving (8 total)

  • Calories
  • 904 cal
  • 45%
  • Fat
  • 61.1 g
  • 94%
  • Carbs
  • 60.2 g
  • 19%
  • Protein
  • 31.5 g
  • 63%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 1819 mg
  • 73%

Based on a 2,000 calorie diet



previous recipe:

Sue's Taco Salad


next recipe:

Low-Fat Taco Salad