Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. chop meat; 1 envelope taco mix; 2 tomatoes, chopped; 1 head iceberg lettuce; 16 oz. Cheddar cheese, grated; 1 bag nacho chips, crushed; 1 jar taco sauce; 4 oz. Catalina salad dressing; 1 (8 oz.) can tomato sauce; 1 c. water

Eats Now Editorial Team · 499 kcal · Salads

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Taco Salad – a delicious recipe with chop meat, taco, tomatoes, Cheddar cheese, nacho chips, taco sauce. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 lb. chop meat
1 envelope taco mix
2 tomatoes, chopped
1 head iceberg lettuce
16 oz. Cheddar cheese, grated
1 bag nacho chips, crushed
1 jar taco sauce
4 oz. Catalina salad dressing
1 (8 oz.) can tomato sauce
1 c. water

1
Cook chop meat and drain.
2
Add taco mix, tomato sauce and 1 cup water.
3
Simmer until reduced.
4
Put aside.
5
Mix all other ingredients together.
6
Add meat mixture.
7
Serve warm.

499

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 lb. chop meat, 1 envelope taco mix, 2 tomatoes, chopped, 1 head iceberg lettuce, 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
499 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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