Taco Salad

Tracy Harrah


Taco Salad - One of my family's favorite dinners. You can double this recipe if you want to take leftovers for lunch. You don't have to include the kidney beans but I think that they give it that little extra flavor and protein that's needed. My family loves when I buy Fritos for the chips or Ranch Doritoes but you can use whatever your family prefers. Sometimes I make garlic bread to go with this dinner but it's not necessary. Enjoy!

★★★★★ 1 vote
15 Min
15 Min


1 lb
lean ground beef
1 small
onion, chopped
1 pkg
taco seasoning (1-1/4 ounce)
1/4 c
10 c
torn, romaine lettuce (about 1 large head)
2 medium
tomatoes, chopped
1 c
cheddar cheese (i also like to vary sometimes and get the mexican shredded cheese)
2 c
tortilla chips, coarsely crushed (you can get any type of chip from fritos to tortilla or even doritoes will do nicely)
1 can(s)
kidney beans - any type (drained and rinsed)
1 bottle
ranch dressing
1 bottle
taco sauce (any type)

How to Make Taco Salad


  • 1BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
  • 2ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
  • 3DIVIDE lettuce among 4 plates. Top evenly with meat mixture, kidney beans, tomatoes, cheese and crushed chips. Drizzle with dressing and taco sauce

Printable Recipe Card

About Taco Salad