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Taco Salad for 2

Amy Fecher from Beavercreek, Ohio shares the colorful taco salad that is her husband's favorite meal. "Because it is simple and he looks forward to it so, I find myself fixing this at least once a month," she says. "And for those brisk fall days, spicier chili beans can add some welcome heat."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 1/2 pound ground beef
  • 1 can (16 ounces) chili beans, undrained
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 teaspoon salt, optional
  • 2 cups corn chips
  • 4 cups shredded iceberg lettuce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped tomato


  • In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, green pepper, onion, olives and salt if desired; heat through.
  • On two plates, layer the corn chips, lettuce, beef mixture, cheese and tomato.

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