Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1/2 tsp. cumin; 2 tsp. Tabasco sauce; 1 (15 oz.) can red kidney beans; 1 medium onion, chopped; 2 tomatoes, chopped; 1/2 lb. Cheddar cheese, shredded; 1 head lettuce; 1 large bag nacho chips; chopped black olives; 1 (8 oz.) bottle Catalina French dressing

Eats Now Editorial Team · 597 kcal · Salads

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Taco Salad – a delicious recipe with ground beef, cumin, Tabasco sauce, red kidney beans, onion, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 lb. ground beef
1/2 tsp. cumin
2 tsp. Tabasco sauce
1 (15 oz.) can red kidney beans
1 medium onion, chopped
2 tomatoes, chopped
1/2 lb. Cheddar cheese, shredded
1 head lettuce
1 large bag nacho chips
chopped black olives
1 (8 oz.) bottle Catalina French dressing

1
Brown ground beef with cumin and Tabasco sauce.
2
Drain off fat and cool.
3
Toss with remaining ingredients and garnish with extra corn chips.

597

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 lb. ground beef, 1/2 tsp. cumin, 2 tsp. Tabasco sauce, 1 (15 oz.) can red kidney beans, 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
597 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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