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 head lettuce; 6 oz. Cheddar cheese, grated; 1 can kidney beans; 1 can chopped olives; 1 red onion, chopped; 1 tsp. salt; 3 tomatoes; 2 avocados; 1 bag taco-flavored tortilla chips, crushed

Eats Now Editorial Team · 639 kcal · Salads

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Taco Salad – a delicious recipe with ground beef, head lettuce, Cheddar cheese, kidney beans, olives, red onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 lb. ground beef
1 head lettuce
6 oz. Cheddar cheese, grated
1 can kidney beans
1 can chopped olives
1 red onion, chopped
1 tsp. salt
3 tomatoes
2 avocados
1 bag taco-flavored tortilla chips, crushed

1
Cook beef; drain and cool.
2
Chop lettuce, onion and tomatoes. Crush chips.
3
Mix together with meat.
4
Add salt and avocado.
5
Use Thousand Island dressing (large bottle).
6
Use a punch bowl to serve it in.

639

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. ground beef, 1 head lettuce, 6 oz. Cheddar cheese, grated, 1 can 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
639 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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