Taco Salad Recipe
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
653 kcal
-
Course
Main Course
Taco Salad Recipe
Description
The Taco Salad Recipe begins with ground beef cooked and seasoned with taco mix, simmered until the flavors meld. The lettuce is tossed with Catalina dressing to start the salad base, then topped with the meat, beans, and diced vegetables for color and texture. Crushed chips add crunch, while cheese, avocado, and dressing drizzles finish the dish.
Flavors include savory beef spiced with taco seasoning, creamy coolness from the ranch sour cream mixture, and varied freshness from the vegetables. The chips provide contrast with a crunchy texture that complements the softer ingredients. The layered assembly keeps components distinguishable and fresh.
Serve this salad chilled soon after assembling to maintain crispness of the lettuce and chips. It makes a suitable main course or party dish with its balanced mix of protein, vegetables, and crunchy elements. Preparation steps suggest chilling dressings ahead and adding cheese and chips last to prevent sogginess.
When preparing, drain excess grease from the beef and chill it before combining; keep vegetables dry for best texture. Handling jalapeños with care prevents irritation. Components can be made ahead but assembling right before serving preserves freshness.
Ingredients
- 1 pound ground beef
- 1 (1 oz) taco seasoning packet
- 1 1/2 cups sour cream
- 1 (1 oz) ranch dip mix packet
- 1 iceberg lettuce chopped, large head
- 2 cups grape tomatoes halved
- 1 jalapeño diced
- 1 red bell pepper diced
- 15 ounce Kidney Beans drained, can
- ½ cup black olive drained, sliced
- ½ cup sweet corn drained
- 2 cups Nacho Cheese Doritos or corn chips, crushed
- 1 cup green onions chopped
- 1 cup cheddar cheese shredded
- 1 avocado sliced
- 1 cup Catalina dressing or more (homemade recipe on the blog)
Instructions
- Place a large skillet over medium heat; add the ground beef once hot.
- Brown the meat and break it into small pieces with a wooden spoon; drain any excess grease.
- Stir in the taco seasoning and 1/3 cup water. Simmer until the water is absorbed, then remove from heat.
- Mix the sour cream with the ranch dip mix in a small bowl and chill until ready to serve.
- Add the chopped lettuce to a large serving bowl. Pour 1/2 cup Catalina dressing on top and toss to combine.
- Top with the taco meat, beans, bell pepper, and sweet corn.
- Next, pile on the crushed chips, tomatoes, green onions, olives, jalapeno, avocado slices, and cheese.
- Drizzle some of the ranch sour cream mixture and the remaining Catalina dressing. Garnish with crushed chips and serve!
Notes
- Keep chopped lettuce cold and avoid adding meat while hot to prevent wilting.
- Add cheese and tortilla chips just before serving to maintain their texture and avoid sogginess.
- Prepare beef ahead, store airtight, and reheat before assembly for convenience.
- Drain and dry vegetables thoroughly to prevent watery salad.
- Drain grease fully from ground beef; if greasy, pat dry with paper towels.
- Keep salad components separated to let guests customize their servings.
- Wear gloves when handling jalapeños to avoid irritation from their juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 77mg | 26% |
| Sodium | 759mg | 32% |
| Potassium | 1012mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 43.4mg | 48% |
| Calcium | 287mg | 29% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
