Taco Bean Salad Recipe

Name: Taco Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 large onion, chopped; 2 pounds ground beef; 1/2 cup chili powder; 1 tablespoon dried oregano; 2 tablespoons ground cumin; 3/4 cup sliced black olives; 2 (14 ounce) cans light red kidney beans, drained and rinsed; 1 (16 ounce) garbanzo beans, drained and rinsed; 1 (16 ounce) can pinto beans, drained and rinsed; 1 (16 ounce) can black beans, drained and rinsed; salt and ground black pepper to taste; 4 cups mayonnaise; 1 cup taco sauce; 2 teaspoons hot pepper sauce; 1 head iceberg lettuce, shredded; 1 tomato, chopped; 2 cups shredded Cheddar cheese; 2 cups crumbled tortilla chips

Servings: persons

1 teaspoon olive oil
1 large onion, chopped
2 pounds ground beef
1/2 cup chili powder
1 tablespoon dried oregano
2 tablespoons ground cumin
3/4 cup sliced black olives
2 (14 ounce) cans light red kidney beans, drained and rinsed
1 (16 ounce) garbanzo beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
salt and ground black pepper to taste
4 cups mayonnaise
1 cup taco sauce
2 teaspoons hot pepper sauce
1 head iceberg lettuce, shredded
1 tomato, chopped
2 cups shredded Cheddar cheese
2 cups crumbled tortilla chips

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.

2690

kcal

Calories

248

Fat

Carbs

Protein

Fat Carbs Protein

* 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 19 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 large onion, chopped, 2 pounds ground beef, 1/2 cup chili powder, and more.

Yes, Taco Bean 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.

Taco Bean Salad

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