Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. ground beef; 1 Tbsp. oleo; 1/2 c. onion, chopped; 1 can kidney beans, drained; 1/3 c. sliced ripe olives; 1 tomato, diced; 1 avocado, diced; 1 small head lettuce, shredded; 2 c. corn chips; 1/4 tsp. taco sauce; 1/3 c. Italian dressing

Eats Now Editorial Team · 393 kcal · Salads

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Taco Salad – a delicious recipe with ground beef, oleo, onion, kidney beans, olives, tomato. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/2 lb. ground beef
1 Tbsp. oleo
1/2 c. onion, chopped
1 can kidney beans, drained
1/3 c. sliced ripe olives
1 tomato, diced
1 avocado, diced
1 small head lettuce, shredded
2 c. corn chips
1/4 tsp. taco sauce
1/3 c. Italian dressing

1
Cook meat in butter, stirring until done.
2
Drain off fat.
3
Put into mixing bowl and add onion, beans, olives, tomato, avocado and lettuce.
4
Mix well. Add cheese, corn chips, taco sauce and dressing.
5
Toss thoroughly and serve.

393

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1/2 lb. ground beef, 1 Tbsp. oleo, 1/2 c. onion, chopped, 1 can 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.

Quick Info

Servings
4 servings
Calories
393 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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