Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 cups nacho cheese or 6 -8 cups spicy nacho flavor Doritos; 1 12 lbs ground beef; 1 ½ cups salsa; 2 tablespoons chili powder; ½ teaspoon cayenne pepper; 4 cups shredded iceberg lettuce; 2 large tomatoes, diced; 2 cups shredded cheddar cheese; 1 cup shredded monterey jack cheese or 1 cup monterey jack pepper cheese; 2 cups ranch dressing

Servings: persons

6 -8 cups nacho cheese or 6 -8 cups spicy nacho flavor Doritos
1 12 lbs ground beef
1 ½ cups salsa
2 tablespoons chili powder
½ teaspoon cayenne pepper
4 cups shredded iceberg lettuce
2 large tomatoes, diced
2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese or 1 cup monterey jack pepper cheese
2 cups ranch dressing

1
Crush doritoes into smaller pieces.
2
Put in the bottom of a large container.
3
(square is best).
4
Brown ground beef and drain.
5
Add chili powder,cayenne and salsa to meat, heat through.
6
Layer meat mixture on top of the chips.
7
Layer cheeses, lettuce and tomatoes on top of meat and chips.
8
Pour Ranch over top of salad.
9
Enjoy!

1022

kcal

Calories

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 10 ingredients. The key ingredients include: 6 -8 cups nacho cheese or 6 -8 cups spicy nacho flavor Doritos, 1 12 lbs ground beef, 1 ½ cups salsa, 2 tablespoons chili powder, and more.

Yes, 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.

Taco Salad

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