Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces ground chuck; 1 (1 1/4 ounce) packet taco seasoning mix; 1 (15 ounce) can kidney beans, rinsed; ⅓ cup bottled ranch dressing; ⅓ cup salsa; 8 cups bagged salad greens; 2 cups tortilla chips, broken into pieces; 1 cup cherry tomatoes, cut in halves; ½ cup cheddar cheese, shredded; ¼ cup onion, chopped

Servings: persons

12 ounces ground chuck
1 (1 1/4 ounce) packet taco seasoning mix
1 (15 ounce) can kidney beans, rinsed
⅓ cup bottled ranch dressing
⅓ cup salsa
8 cups bagged salad greens
2 cups tortilla chips, broken into pieces
1 cup cherry tomatoes, cut in halves
½ cup cheddar cheese, shredded
¼ cup onion, chopped

1
Heat a large skillet over medium-high heat.
2
Add ground beef and cook, breaking up any lumps of meat until no longer pink.
3
Add taco seasoning mix and cook, stirring, 1 minute more.
4
Stir in kidney beans and heat.
5
Mix ranch dressing and salsa in a small bowl.
6
Place beef mixture in center of large serving platter.
7
Surround with remaining ingredients.
8
Serve with the ranch dressing mixture.

105

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: 12 ounces ground chuck, 1 (1 1/4 ounce) packet taco seasoning mix, 1 (15 ounce) can kidney beans, rinsed, ⅓ cup bottled ranch dressing, 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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