Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head lettuce; 1 large tomato; 1 medium onion, chopped; 1 can kidney beans, drained; 1 c. grated cheese (medium Cheddar); 1 c. nacho cheese chips, crushed; 1 (8 oz.) bottle Catalina dressing; 2 Tbsp. mayonnaise; 1 tsp. salt; peppers, cucumbers, radishes, etc.

Eats Now Editorial Team · 703 kcal · Salads

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Taco Salad – a delicious recipe with head lettuce, tomato, onion, kidney beans, grated cheese, nacho cheese chips. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 head lettuce
1 large tomato
1 medium onion, chopped
1 can kidney beans, drained
1 c. grated cheese (medium Cheddar)
1 c. nacho cheese chips, crushed
1 (8 oz.) bottle Catalina dressing
2 Tbsp. mayonnaise
1 tsp. salt
peppers, cucumbers, radishes, etc.

1
Pull lettuce apart in small pieces.
2
Add tomato, onion, beans and cheese.
3
Add chips, dressing and mayonnaise.
4
Mix all together.

703

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 10 ingredients. The key ingredients include: 1 head lettuce, 1 large tomato, 1 medium 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
703 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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