Taco Salad Recipe

I have made Taco Salad two times already this summer! I love this recipe, and everyone that has eaten it, thinks it is so good. It is a recipe that my family has been using for many years, and it is really easy to make. What I like about this recipe too, is that you can tweak it to your liking. It calls for shredded cheddar cheese, but I usually use a Mexican blend. If I don’t have kidney beans on hand, I have used pinto and black beans before, and it turned out great!

Taco Salad Recipe

Let me know if you have a chance to make it! 🙂

Taco Salad Recipe
Prep time:
Total time:
  • 1 lb. ground beef
  • 1 1.25 oz. package (I use about half of the package.) taco seasoning mix
  • 2 cups shredded lettuce
  • 2 cups shredded cheddar cheese (I use a Mexican blend.)
  • 1 chopped tomato
  • 1 16 oz. can kidney beans, drained
  • 1 16 oz. bottle Kraft Catalina dressing (I use about half. Again, you may prefer more.)
  • 2 – 3 cups crushed Doritos
  1. Brown ground beef and drain.
  2. Place burger back in pan and add 1/2 package of taco seasoning mix (or more if you prefer) and about 1/2 – 3/4 cup of water. Reduce heat to medium and simmer for about 5 minutes. Stir occasionally.
  3. After finished, set burger aside and let cool. I usually make the burger way ahead and refrigerate it until I am ready to assemble the salad right before serving it.
  4. In a large bowl, add burger, drained kidney beans, lettuce, tomato, cheese and chips. Mix together.
  5. Add the dressing and toss well.
  6. This salad does get really soggy if you have leftovers. I usually plan on eating all of it the same day! 🙂 Enjoy!


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