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Mexican Taco Salad | Can't Stay Out of the Kitchen | dynamite #TexMex #salad with spicy #groundbeef, #pintobeans, #cheese & tortilla chips. Great for summer potlucks. #glutenfree

Mexican Taco Salad

Teresa Ambra
Delicious Tex-Mex salad using cooked ground beef, onions, and beans with seasonings on top of a bed of lettuce greens, tomatoes, cheese and crushed tortilla chips. Serve with Easy French Dressing. Excellent option for family or company dinners or Cinco de Mayo.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Tex-Mex
Servings 8
Calories 583 kcal

Equipment

  • 1 large salad bowl
  • 1 pair tongs to toss salad
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 skillet
  • 1 wooden spoon
  • 1 hamburger masher/chopper to chop down hamburger meat while cooking

Ingredients
  

  • 1 lb. lean ground beef
  • 6 cups Shredded lettuce I used 2 10-oz. bags romaine plus 4 leaves Swiss Chard
  • 2 cups Chopped tomatoes I use 4-6 Romas
  • 1 green bell pepper diced
  • 1 cucumber scored with a fork and sliced
  • 1/2 cup onion chopped
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • 16 oz. can kidney beans drained, rinsed, I used Pinto beans
  • 4 cups tortilla chips measured then crushed
  • 1/2 cup French or Catalina dressing
  • 8 oz. Velveeta cheese cubed (I used sharp cheddar cheese)

Instructions
 

  • Brown beef and drain; use a hamburger masher/chopper to break meat up into tiny pieces.
  • Add onion, cook until tender.
  • Add beans and seasonings.
  • Cover and cook over medium heat for 10 minutes.
  • Combine remaining ingredients.
  • Top with meat mixture.
  • Mix lightly.
  • Serve immediately.

Notes

NOTE: You can add ½ cup olives, if desired.
 
NOTE: While Velveeta cheese provides a nice texture, you can also use sharp cheddar cheese, sharp taco cheese blend, or habanero cheese depending on the heat you want in the recipe.
 
NOTE: If you are not going to be eating the salad in one sitting, serve the chips and meat mixture on the side. That way the chips and lettuce will not get soggy and spoil prematurely.
 
NOTE: This recipe originally calls for the French Dressing to be tossed with the salad ingredients and then served.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 583kcalCarbohydrates: 65gProtein: 28gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 47mgSodium: 930mgPotassium: 976mgFiber: 10gSugar: 10gVitamin A: 1564IUVitamin C: 24mgCalcium: 278mgIron: 5mg
Keyword salad, side dish, taco salad
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