Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head lettuce; 1 can light red kidney beans, drained; 1/2 c. Ortega mild salsa; 2 chopped tomatoes; 2 diced ripe avocados; 1 lb. ground beef or turkey; 1 pkg. Ortega taco seasoning; 1 can pitted ripe olives, sliced or chopped; 1 c. shredded cheese (optional); 1 pkg. Doritos; 1 large bottle Kraft French dressing

Servings: persons

1 head lettuce
1 can light red kidney beans, drained
1/2 c. Ortega mild salsa
2 chopped tomatoes
2 diced ripe avocados
1 lb. ground beef or turkey
1 pkg. Ortega taco seasoning
1 can pitted ripe olives, sliced or chopped
1 c. shredded cheese (optional)
1 pkg. Doritos
1 large bottle Kraft French dressing

1
Brown ground beef
2
or
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turkey.
4
Drain and mix with taco seasoning according
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to
6
directions.
7
Tear
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1
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head of lettuce into bite-size pieces
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and
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put
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in very large (7 quart) salad bowl or large
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roasting
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pan.
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In another bowl mix the drained can of
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kidney
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beans,
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salsa, tomatoes, avocados and olives. This mixture
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can be made up to 6 hours in advance, if refrigerated. Crush
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the
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Doritos
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in
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the bag and combine the meat mixture, vegetable
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mixture,
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chips
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and lettuce together and serve right away.

695

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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head lettuce, 1 can light red kidney beans, drained, 1/2 c. Ortega mild salsa, 2 chopped tomatoes, 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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