Taco Bean Salad1 Reviews
- Prep: 30 min
- Cook: 35 min
- Ready In: 1 hr 5 min
“This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.” - by penguinite
Original recipe yields 12 servings
- Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
- Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.
Amount Per Serving (12 total)
- 986 cal
- 80 g
- 42.7 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Over all good taste but there is way too much dressing for one head of lettuce. I made the meat and beans according to the recipe. The dressing is way too much - cut the mayo dressing by half or less ..." See more- at least, just toss enough dressing into coat the "salad" and then top with the taco mix. Use what ever assortment of beans you like."
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