Taco Bean Salad

Taco Bean Salad

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
penguinite
Recipe by  penguinite

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (2)

Rate This Recipe
Baking Nana
4

Baking Nana

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 - 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.

jmshultz
0

jmshultz

Very good but I cut way back on the meat,only used 1 lb. Also used 1 cup mayo,and cut the other ingredients accordingly.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 986 cal
  • 49%
  • Fat
  • 80 g
  • 123%
  • Carbs
  • 42.7 g
  • 14%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 1371 mg
  • 55%

Based on a 2,000 calorie diet

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