Taco Salad

Marsha Gardner


Since the early 1970's Taco Salad has made an appearance at all of my husband's family summer gatherings. It wouldn't be a Gardner family without it.

When we have a Mexican theme for our tailgate this is the most requested dish for me to bring.

pinch tips: How to Cut Cherry Tomatoes





No-Cook or Other


1 lb
lean ground beef
1 pkg
taco seasoning mix
15 oz
can black beans, rinsed and drained
8 oz
can tomato sauce
1/2 c
1 medium
green bell pepper, sliced
1 medium
red onion, sliced
1 small
can black olive, sliced
head romaine lettuce, washed, chopped and spun dry
1 pkg
baby spinach, washed and spun dry
2 medium
tomatoes, diced
4 oz
monterey jack cheese with jalapeno peppers, shredded
8 oz
colby cheese, shredded
1 large
bag nacho cheese tortilla chips
1 bottle
catalina dressing
sour cream for topping

Directions Step-By-Step

In a large skillet over medium-high heat, brown and crumble ground beef. Drain grease.

Add taco seasoning, tomato sauce and water to the ground beef. Stir to combine and bring to a boil. Reduce heat and let simmer on low heat for 10-15 minutes, or until mixture is thoroughly heated and thickened slightly. Remove from heat.
In a large bowl place lettuce, spinach, green bell pepper, onion slices, chopped tomato, shredded cheeses, black olives and black beans. Toss together. Top with meat, half of the tortilla chips, lightly crushed and the Catalina dressing. Toss again.

Serve with sour cream and additional tortillas on the side. Serve immediately.

About this Recipe

Course/Dish: Lettuce Salads, Beef Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy