Go Back
–+ servings
Cinco De Mayo Taco Salad | Can't Stay Out of the Kitchen

Cinco de Mayo Taco Salad

Teresa Ambra
This mouthwatering Tex-Mex salad offers two kinds of beef mixture: one mixed with Lipton Onion Soup Mix and the other a gluten free version with Homemade Taco Seasoning. This salad is great for Cinco de Mayo or any time you want to serve a festive Taco Salad.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Tex-Mex
Servings 8
Calories 429 kcal

Equipment

  • 1 large salad bowl
  • 1 sharp knife to cut vegetables
  • 1 large skillet
  • 1 hamburger chopper to cut meat down in small pieces while frying
  • measuring cups
  • measuring spoons
  • 1 wooden spoon

Ingredients
  

  • 1 lb. 93% lean ground beef
  • 1 medium onion diced
  • 6 oz. bag Fritos corn chips
  • 1 or 2 large heads lettuce depending on how many you need to serve
  • 4-6 roma tomatoes sliced
  • 3/4 cup green olives sliced or whole
  • 1 green pepper chopped
  • 1 cucumber unpeeled and sliced
  • 2 cups Taco-seasoned cheese or use a blend of Colby Jack & Pepper Jack
  • 1/2 envelope Lipton dry onion soup mix I use mostly the onions and not as much of the bouillon
  • 1 cup Catalina salad dressing Ranch or your favorite dressing

Instructions
 

  • In skillet, brown beef.
  • Use a hamburger chopper to break the meat down into small pieces; drain if necessary.
  • Sprinkle onion soup mix over meat; stir in water (as per package—about ½ cup).
  • Simmer, uncovered 10 minutes.
  • In salad bowl, layer lettuce, tomatoes, onion, green pepper, olives, cucumber and cheese.
  • (If you cannot find Taco cheese, purchase regular sharp cheese and add some taco seasoning mix-- like ¼ -1 tsp.); toss well.
  • Spoon meat over top of salad, top with corn chips.
  • Serve immediately.

Notes

NOTE: If you are not serving this immediately, refrigerate salad and meat separately until ready to serve. Microwave the beef about 30 seconds to a minute or so until warm. Place heated meat over individual salad plates, or on top of the salad if desired.
 
NOTE: If you are not eating ALL of this salad the day you make it, leave off the cheese, meat and Fritos and serve them separately so the salad will stay fresh longer.
 
NOTE: You can also add Homemade Taco Seasoning to the meat and eliminate the dry onion soup mix if you’re trying to maintain a gluten free diet.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 429kcalCarbohydrates: 28gProtein: 21gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 62mgSodium: 1104mgPotassium: 445mgFiber: 3gSugar: 11gVitamin A: 577IUVitamin C: 19mgCalcium: 242mgIron: 2mg
Keyword beef, cheese, gluten free, ground beef, main dish, olives, salad, Tex Mex, tomatoes
Tried this recipe?Let us know how it was!