Italian Taco Salad

Italian Taco Salad

33 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  JOHANNIB

“This is a quick and easy salad with lots of taste. Great for a chip dip also.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
  2. In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

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Reviews (33)

Rate This Recipe


This is how I make this salad: In a bowl layer 1# hamburger(browned with onion & garlic). Next layer:1 head chopped iceburg lettuce. Next add your favorite toppings (mine are black olives & chopped tomato). Top with 8 oz taco blend cheese & 8 oz mexican blend cheese. Top with crushed nacho cheese Doritos. Do not add the dressing until just before serving to avoid soggy salad. I use Kraft Zesty Italian Dressing.



Would be better with taco spices

Jen Graham

Jen Graham

This is a really good base recipe. I cut the cheese in half, four cups of cheese was just too much. I used a cup each of pepper jack and mozzarella. I used the hint of lime tortilla chips, added some medium salsa, and a can of sliced olives. It was great, my boyfriend and friends just gobbled it up!

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Amount Per Serving (6 total)

  • Calories
  • 610 cal
  • 30%
  • Fat
  • 46.8 g
  • 72%
  • Carbs
  • 13.6 g
  • 4%
  • Protein
  • 32.9 g
  • 66%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 1186 mg
  • 47%

Based on a 2,000 calorie diet



previous recipe:

Sue's Taco Salad


next recipe:

Taco Salad I