Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs ground beef, good quality; 16 ounces Catalina dressing, divided; ¼ cup red onion, chopped; salt; pepper; ½ teaspoon dried oregano, crushed; 12 head iceberg lettuce, finely shredded; 2 tomatoes, cut in wedges; 8 ounces corn, drained (frozen or canned); 8 ounces garbanzo beans, drain; 1 (6 1/2 ounce) package tortillas (can use Cool Ranch dorito chips) or 1 (6 1/2 ounce) package corn chips (can use Cool Ranch dorito chips); 1 avocado, peeled and sliced; 1 cup cheddar cheese (or more to taste) or 1 cup Mexican blend cheese, shredded (or more to taste); pitted black olives, sliced; sour cream; chopped cilantro

Servings: persons

1 12 lbs ground beef, good quality
16 ounces Catalina dressing, divided
¼ cup red onion, chopped
salt
pepper
½ teaspoon dried oregano, crushed
12 head iceberg lettuce, finely shredded
2 tomatoes, cut in wedges
8 ounces corn, drained (frozen or canned)
8 ounces garbanzo beans, drain
1 (6 1/2 ounce) package tortillas (can use Cool Ranch dorito chips) or 1 (6 1/2 ounce) package corn chips (can use Cool Ranch dorito chips)
1 avocado, peeled and sliced
1 cup cheddar cheese (or more to taste) or 1 cup Mexican blend cheese, shredded (or more to taste)
pitted black olives, sliced
sour cream
chopped cilantro

1
Brown meat and drain off fat.
2
Add 1/3 cup French dressing, onion, salt, pepper and oregano.
3
Simmer 5 minutes.
4
Combine lettuce, tomatoes, corn, beans and enough dressing to moisten.
5
Toss lightly.
6
For each salad, serve meat mixture over tortilla chips.
7
Top with lettuce mixture, avocado, cheese, olives, sour cream, cilantro and additional dressing, as desired.

696

kcal

Calories

Fat

105

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 16 ingredients. The key ingredients include: 1 12 lbs ground beef, good quality, 16 ounces Catalina dressing, divided, ¼ cup red onion, chopped, salt, 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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