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 can kidney beans; 1 lb. ground beef; 1/4 c. onion, chopped; 1 tsp. chopped green chilies; 1 bag taco chips, crumbled; 2 tomatoes, diced; 1/2 c. sliced ripe olives; 1 head lettuce, torn into bite size pieces; 8 oz. Cheddar cheese, grated; 8 oz. bottle Russian dressing

Servings: persons

1 can kidney beans
1 lb. ground beef
1/4 c. onion, chopped
1 tsp. chopped green chilies
1 bag taco chips, crumbled
2 tomatoes, diced
1/2 c. sliced ripe olives
1 head lettuce, torn into bite size pieces
8 oz. Cheddar cheese, grated
8 oz. bottle Russian dressing

1
Cook ground beef until done, stirring to break up into small pieces.
2
Drain well on paper towels.
3
Salt and pepper lightly. Allow to cool.
4
Combine beef, drained beans, onion, chilies, tomatoes and olives.
5
Put lettuce in large bowl and top with beef-bean mixture.
6
Sprinkle on cheese and taco chips.
7
Pour dressing over all.
8
Toss well.
9
Serve at once.
10
(Hold cheese, taco chips and dressing until time to serve if made in advance.)

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 10 ingredients. The key ingredients include: 1 can kidney beans, 1 lb. ground beef, 1/4 c. onion, chopped, 1 tsp. chopped green chilies, 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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