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Taco Salad

(9 Votes)
Taco Salad
SERVES
12
COOK TIME
10 Min

The ranch-flavored tortilla chips and sweet-and-spicy French dressing really add a whole other layer of flavor to this impressive Taco Salad. Set this beautiful salad out in a clear bowl, and watch as they rush to fill their plates up!

What You'll Need

  • 1 pound ground beef
  • 1 (1-1/4-ounce) package dry taco seasoning mix
  • 1 head iceberg lettuce, chopped (about 8 cups)
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 2 large tomatoes, diced (about 2 cups)
  • 2 (2.25-ounce) cans sliced black olives, drained
  • 1 (14-1/2-ounce) bag ranch-flavored tortilla chips, crushed
  • 1 (16-ounce) bottle sweet-and-spicy French salad dressing

What to Do

  1. In a medium skillet, brown ground beef with the taco seasoning, cooking until meat is crumbled and no pink remains; drain and cool.
     
  2. In a trifle or large salad bowl, layer half the lettuce, half the cheese, the beans, ground beef, tomatoes, and olives. Repeat layers, then top with crushed tortilla chips.
     
  3. Before serving, add dressing and toss to coat well.
     

Notes

Looking for something to do with all of those tortillas? We've got 18 Crazy Ways with Tortillas for you!

 

In keeping with the theme, you may just want to wrap up this yummy meal with our cool and Creamy Spanish Flan!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 713
  • Calories from Fat 477
  • Total Fat 53g 82 %
  • Saturated Fat 13g 64 %
  • Trans Fat 0.5g 0 %
  • Protein 18g 36 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 45mg 15 %
  • Sodium 1,077mg 45 %
  • Total Carbohydrates 42g 14 %
  • Dietary Fiber 5.4g 22 %
  • Sugars 4.5g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This recipe is OK, but I agree that French dressing is a little too sweet to me. I might mix ranch dressing with something spicy like hot sauce or a chipotle in adobo sauce. I would nix the ranch chips due to all the preservatives therein, and replace them with a plain blue corn tortilla chip or multi grain chip. Serving the chips on the side rather than mixing them in ensures that they don't get soggy, and the leftovers hold up a lot more nicely. Happy eating!

Haven't made this particular recipe but just wanted to note that a combination of ranch salad dressing and salsa is my personal preference on a taco salad. )

Made exactly as the recipe called for. Very good. Would make again!

In a trifle or large salad bowl, layer half the lettuce, half the cheese, the beans, ground beef, tomatoes, and olives. Repeat layers, then top with crushed tortilla chips. Before serving, add dressing and toss to coat well. Why would you do all this, layer half the lettuce, half the cheese, the beans, ground beef, tomatoes, and olives. Repeat layers, then top with crushed tortilla chips. Then at the end toss it to coat well? Why not just pour in a bowl add dressing and toss well, then serve. But either way it's very good!

I made this for dinner this evening. The use of French dressing made it way too sweet (and mega calorie). I will use the usual low-fat Italian next time. Otherwise, a very easy and quick meal.

I love this recipe. I lost the magazine that it was in, I am so happy to find it again. It is great for potlucks

i will make this its so easy even though i cant cook well. LOL

We use for the kidney beans - 8 ounce black bean, 8 ounces Pinto color and beauty (food stuff). We also use liberal amounts of Catalina sauce. Frito crushed as well for more of a corn flavor. A small can of Mexicorn.

Sorry, I like my own version much better. I use Brooks Chili Beans drained (reserve juice) instead of kidney beans. I usually use the store bought shredded lettuce although if I use iceberg I shred it myself. I make my own dressing with mayo or Miracle Whip plus some of the taco powder plus juice from the beans. To me French sweet and spicy dressing doesn't have a place in a Mexican food salad. Needs to taste like Mexican spices. I have never left a potluck with anything left in the bowl.

I do the same thing with the Chili Beans. I like your idea of making the dressing from reserve juices and taco powder! It makes the whole dish more authentic. When I first read through the ingredients and saw French dressing, I thought WHAT? - ON A TACO SALAD?!

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