5.0 from 15 votes
Taco Salad Recipe
Taco Salad is one of the most flavorful, hearty, and filling meals. It features taco beef, lots of veggies, beans, cheese, and crunchy chips.
Prep Time
30 mins
Cook Time
30 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) packet taco seasoning
- 1 1/2 cups sour cream
- 1 (1 oz) packet ranch dip mix
- 1 large head iceberg lettuce chopped
- 2 cups grape tomatoes halved
- 1 Jalapeño diced
- 1 red bell pepper diced
- 15 ounce can kidney beans drained
- ½ cup sliced black olives drained
- ½ cup sweet corn drained
- 2 cups crushed Nacho Cheese Doritos or corn chips
- 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
- It is essential to follow a few rules when layering the salad. First, the lettuce should be cold from the fridge. Next, I recommend letting the beef cool for 5-10 minutes before adding it to the lettuce. I add the cheese and tortilla chips before serving it. Otherwise, the cheese hardens, and the chips may get soggy. If you want to make this ahead of time, cook the beef, store it in an airtight container, and reheat it before assembling the salad.
- Be prepared ahead of time. Clean and chop the veggies, and drain and prepare the canned goods for the salad.
- Drain and dry your veggies well to prevent a watery salad.
- Always drain the grease from the ground beef before adding the seasoning. If it is excessively greasy, pat it with paper towels.
- Keep the veggies separate and let guests choose what they like.
- Wear disposable kitchen gloves when handling jalapenos to prevent the juice from getting into your eyes.
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
(29%)
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: 6servings
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.