Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil or peanut oil; 1 lb lean ground beef; 1 onion, chopped; 2 tablespoons homemade chili powder (, or other chili powder); 4 ounces no-salt-added corn or 4 ounces corn, drained and rinsed; 1 (14 1/2 ounce) can no-salt-added stewed tomatoes, well drained; 1 teaspoon sugar; ½ teaspoon leaf oregano, crushed; ¼ teaspoon freshly ground black pepper; 3 ounces extra-sharp cheddar cheese, grated; 4 ounces no-salt-added corn chips or 4 ounces nacho chips or 4 ounces tortilla chips

Servings: persons

olive oil or peanut oil
1 lb lean ground beef
1 onion, chopped
2 tablespoons homemade chili powder (, or other chili powder)
4 ounces no-salt-added corn or 4 ounces corn, drained and rinsed
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, well drained
1 teaspoon sugar
½ teaspoon leaf oregano, crushed
¼ teaspoon freshly ground black pepper
3 ounces extra-sharp cheddar cheese, grated
4 ounces no-salt-added corn chips or 4 ounces nacho chips or 4 ounces tortilla chips

1
Heat oil in skillet.
2
Add beef and onion, breaking up beef.
3
Fry until beef is browned, then drain fat.
4
Stir in oregano, chili powder, and black pepper.
5
Mix well.
6
Stir in corn, tomatoes, and sugar.
7
Mix well.
8
Bring to a boil, reduce heat, cover, and simmer 15 minutes.
9
Uncover and cook to the consistency you like.
10
Add cheese and corn chips, stirring until cheese melts.
11
Serve over torn lettuce and broken chips.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: olive oil or peanut oil, 1 lb lean ground beef, 1 onion, chopped, 2 tablespoons homemade chili powder (, or other 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.

That's it — enjoy your meal!

Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions