Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 lb. ground beef; 4 oz. Cheddar cheese; 3/4 c. water; 1 can (14 oz.) red kidney beans, drained; 3 tomatoes, cut into wedges or 15 cherry tomatoes; 1 avocado, cut in thin slices; 1 envelope taco seasoning mix; 1 pkg. (6 1/4 oz.) tortilla chips; 1 c. chopped onion; 1/2 can (2 oz.) sliced ripe olives; 1 head lettuce; green chili salsa; 3/4 tsp. seasoned salt

Servings: persons

1 lb. ground beef
4 oz. Cheddar cheese
3/4 c. water
1 can (14 oz.) red kidney beans, drained
3 tomatoes, cut into wedges or 15 cherry tomatoes
1 avocado, cut in thin slices
1 envelope taco seasoning mix
1 pkg. (6 1/4 oz.) tortilla chips
1 c. chopped onion
1/2 can (2 oz.) sliced ripe olives
1 head lettuce
green chili salsa
3/4 tsp. seasoned salt

1
Brown the ground beef; cook onions with meat.
2
Drain fat.
3
Add taco seasoning; mix water, seasoned salt and beans.
4
Cover; simmer for 10 minutes.
5
Reserve some of the tomato wedges, avocado slice and tortilla chips for use as a garnish.
6
Just before serving, toss ground beef mixture with other ingredients.
7
Garnish with reserved tomatoes, avocado and tortilla chips.
8
The salad is best served immediately.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 lb. ground beef, 4 oz. Cheddar cheese, 3/4 c. water, 1 can (14 oz.) red kidney beans, drained, 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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