Potato Chip Taco Salad Recipe

Name: Potato Chip Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head lettuce; 8 ounces fresh spinach; 1 lb ground beef; 1 (1 1/4 ounce) package taco seasoning mix; 2/3 cup water; 1 (15 ounce) can kidney beans; 2 tomatoes, large and chopped; 1/2 cup onion, finely chopped; 5 cups potato chips, crushed (rippled style); 1 cup cheddar cheese, grated; 1/2 cup ranch dressing; 1/4 cup salsa

Servings: persons

1 head lettuce
8 ounces fresh spinach
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
2/3 cup water
1 (15 ounce) can kidney beans
2 tomatoes, large and chopped
1/2 cup onion, finely chopped
5 cups potato chips, crushed (rippled style)
1 cup cheddar cheese, grated
1/2 cup ranch dressing
1/4 cup salsa

1
Wash lettuce and spinach and tear into bite sized pieces and spin dry in a salad spinner or pat dry.
2
Refrigerate while browning ground beef.
3
Drain fat from the meat and add taco seasoning, water, and drained kidney beans.
4
Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally.
5
Cool 10 minutes.
6
In a large bowl, mix greans, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss.
7
Combine salad dressing and salsa and pour over salad and serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head lettuce, 8 ounces fresh spinach, 1 lb ground beef, 1 (1 1/4 ounce) package taco seasoning mix, and more.

Yes, Potato Chip Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Chip Taco Salad

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