Taco Salad

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Taco Salad

Taco Salad

Taco Salad


1 pound ground beef

1 envelope taco seasoning, divided

1 medium head iceberg lettuce, torn

1 can (16 ounces) kidney beans, rinsed and drained

1 large red onion, chopped

4 medium tomatoes, seeded and finely chopped

2 cups (8 ounces) shredded cheddar cheese

4 cups crushed tortilla chips (about 8 ounces)

1 bottle (8 ounces) Thousand Island salad dressing

2 tablespoons taco sauce


In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in 3 tablespoons taco seasoning.

In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad.


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