Taco Salad

This taco salad is a tasty twist on the conventional taco salad. You can also place the spicy beef and toppings in individual serving bowls and allow people to assemble their own salads. This restaurant-worthy taco salad recipe is quick, easy, and full of flavor. 

How to Make Taco Salad  

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Taco Salad Ingredients  

 Wondering what goes into a taco salad? Here’s what you’ll need:

• Beef: This meaty taco salad starts with a pound of lean ground beef. 

• Beans: You’ll also need a can of chili beans. 

• Dressing: Use store-bought or homemade French salad dressing. You can easily omit this ingredient if you prefer a more traditional flavor. 

• Seasoning: Use store-bought or homemade taco seasoning mix. 

• Chips: Crushed tortilla chips add welcome crunch and salty flavor.

• Lettuce: You can’t have taco salad without shredded iceberg lettuce!

• Toppings: Top your taco salad with Cheddar cheese, tomatoes, salsa (store-bought or homemade, of course), and sour cream. 

  
  

Optional: 

• More popular toppings include jalapenos, corn, pico de gallo, avocado, black beans, onions, and black olives. 

• If you like, you can serve the taco salad in a store-bought tortilla bowl.

  
  

How to Make a Taco Salad Bowl  

Here’s a brief overview of what you can expect when you make this easy taco salad recipe: 

1. Cook the beef, then stir in the beans, dressing, and seasoning. 

2. Place crushed chips in a bowl, then top with lettuce, cheese, and tomatoes. 

3. Mix in the meat mixture.

4. Finish the taco salad bowls with sour cream and salsa. 

   
   

How to Store Taco Salad  

Taco salad is best served fresh. However, if you’d like to prep your ingredients and store them in separate containers in the fridge until you’re ready to heat and serve, you can do that for up to three days. 

Ingredients 

• 1 pound lean ground beef

• 1 (16 ounce) can chili beans

• 1 (16 ounce) bottle French dressing

• 1 (1.25 ounce) package taco seasoning mix

• 1 (14.5 ounce) package tortilla chips

• 1 head iceberg lettuce, shredded

• 2 cups shredded Cheddar cheese

• 1 cup chopped tomatoes

• ½ cup prepared salsa

• 4 tablespoons sour cream

Directions

1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, French-style dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes.

2.  Crush the bag of chips, open the bag, and toss crushed chips into a large bowl.

3.  Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.

4.  Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy!

[Source: https://www.allrecipes.com/recipe/14253/taco-salad-i/]