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Potluck Taco Salad

I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings (1 cup dressing)

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 1 medium head iceberg lettuce, torn
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 large red onion, chopped
  • 4 medium tomatoes, seeded and finely chopped
  • 2 cups shredded cheddar cheese
  • 4 cups crushed tortilla chips (about 8 ounces)
  • 1 bottle (8 ounces) Thousand Island salad dressing
  • 2 tablespoons taco sauce

Directions

  • In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in 3 tablespoons taco seasoning.
  • In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad.
Nutrition Facts
1-1/2 cups salad with 2 tablespoons dressing: 574 calories, 34g fat (11g saturated fat), 66mg cholesterol, 1109mg sodium, 44g carbohydrate (9g sugars, 5g fiber), 23g protein.

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