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 lb. ground beef; 1/4 c. chopped onion; 1 Tbsp. chili powder; 1 can Campbell's nacho cheese soup; 1 can pinto beans; 4 c. torn mixed salad greens; tortilla chips; chopped fresh tomato; sliced avocado; sliced ripe olives

Servings: persons

1 lb. ground beef
1/4 c. chopped onion
1 Tbsp. chili powder
1 can Campbell's nacho cheese soup
1 can pinto beans
4 c. torn mixed salad greens
tortilla chips
chopped fresh tomato
sliced avocado
sliced ripe olives

1
In a 10-inch skillet over medium heat, cook beef, onion and chili powder until beef is browned, stirring to separate meat. Spoon off fat.
2
Stir in soup and beans; heat to boiling.
3
Reduce heat to low.
4
Simmer for 5 minutes, stirring occasionally. Arrange salad greens and tortilla chips on serving plate.
5
Top with hot meat mixture.
6
Top with tomato.
7
Garnish as desired. Serve with additional tortilla chips, if desired.

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 lb. ground beef, 1/4 c. chopped onion, 1 Tbsp. chili powder, 1 can Campbell's nacho cheese soup, 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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