Real Recipes From Real Home Cooks ®

taco salad

★★★★★ 4
a recipe by
Marsha Gardner
Florala, AL

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.

★★★★★ 4
serves 10
method No-Cook or Other

Ingredients For taco salad

  • 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 md
    green bell pepper, sliced
  • 1 md
    red onion, sliced
  • 1 sm
    can black olive, sliced
  • 1
    head romaine lettuce, washed, chopped and spun dry
  • 1 pkg
    baby spinach, washed and spun dry
  • 2 md
    tomatoes, diced
  • 4 oz
    monterey jack cheese with jalapeno peppers, shredded
  • 8 oz
    colby cheese, shredded
  • 1 lg
    bag nacho cheese tortilla chips
  • 1 bottle
    catalina dressing
  • sour cream for topping

How To Make taco salad

  • 1
    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.
  • 2
    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.