This classic taco salad recipe is made with ground beef, onion, green pepper, tomato, kidney beans, cheese, taco chips, and Western dressing. Serve this recipe for a summer picnic or take a batch of it along to a potluck.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Vegetable
Cuisine: American
Keyword: picnic, salad
Servings: 12
Author: Laura Warnke
Ingredients
1poundlean ground beefbrowned
1head of lettucechopped
1onionchopped fine
1green pepperchopped
116 ounce can of red kidney beansrinsed and drained
1poundshredded cheddar cheese
3medium ripe tomatoescut in wedges
110 ounce bag of Doritos Taco flavored chips
18 ounce bottle Western Dressing*
Instructions
In a large frying pan, brown the ground beef and crumble in the pan. Drain and cool completely.
Chop your lettuce, onion, and green pepper and place in a very large mixing or serving bowl. Use less onion if you wish.
Rinse and drain the kidney beans well in a strainer. Add them to the other ingredients.
Cut the tomatoes into wedges and add them into the mixture.
Shred the cheddar cheese and toss with the other ingredients. Add in the cooled hamburger and mix together well.
Just before serving take handfuls of taco chips and crush 7 ounces and add it to the taco salad recipe. Pour a small bottle of Western dressing over all and mix thoroughly.
Notes
Add the crushed taco chips and dressing no sooner than 30 minutes before serving or the chips will become a bit soggy.If your salad does become soggy after sitting in the refrigerator as a leftover, just crunch up some more taco chips and mix in before serving.Western dressing is similar to a French dressing, except that it is not as sweet. It is tangier and imparts a nice flavor. You could possibly substitute Catalina dressing if Western is not available.Makes a generous 12 servings.