Taco Salad

Nicole Bredeweg


We have a friend that comes to visit once or twice a year. And it's dinner with other friends, too. One year (and every time since) she brought THIS taco salad. And it was love at first bite. She was more than willing to share the recipe and it is a common staple in our summer repertoire! It's meant to feed a large group, but if you know there'll be a lot of leftovers, you may want to keep the chips and dressing separate.

★★★★★ 1 vote
Stove Top


1 lb
ground beef
1/2 tsp
2 Tbsp
chili powder or
spice to preferred taste
1 can(s)
kidney beans, drained and rinsed
1 can(s)
black olives, sliced
2 c
cheddar cheese
1 pkg
nacho cheese chips (the cheaper the better)
western french dressing (wishbone)


1Brown the ground beef. While cooking, season with the spices.
2When done cooking drain grease. Cool in the refrigerator on a paper towel.
3Shred 1/2 to whole lettuce (depending on preference). If serving to a LARGE group of people, combine meat, lettuce, beans, olives, and cheese. When ready to serve, dice tomatoes, crush chips, and add with the dressing (1/2 to whole bottle depending on preference). Stir thoroughly.
4If NOT serving to a large group of people, you can add the tomato, but leave the chips and dressing on the side for everyone to add themselves -- this way the chips don't lose their freshness and the whole salad doesn't wilt under the dressing.

About Taco Salad

Main Ingredient: Beef
Regional Style: Mexican