5 from 15 votes
Taco Salad Recipe
This taco salad features seasoned ground beef combined with a mix of fresh vegetables including lettuce, tomatoes, bell peppers, jalapeño, olives, and corn. It is layered with kidney beans, shredded cheddar cheese, crushed Doritos, and a dressing blending ranch mix with sour cream and Catalina for a creamy, tangy flavor. The salad balances crisp textures and bold, savory elements for a filling, flavorful dish ideal for gatherings or casual meals.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
6
servings
Calories:
653 kcal
Course:
Main Course
Cuisine:
American, Mexican
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 653
% 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.