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Taco Salad with a Twist

My husband and son say this is the best taco salad they’ve ever had! I usually fix it on crazy days when there’s no time to cook. —Vivian Schuler, Cheboygan, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings


  • 1 pound ground beef
  • 1 package (9 ounces) iceberg lettuce blend
  • 2 medium tomatoes, chopped
  • 1 cup sliced green onions
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups shredded Mexican cheese blend
  • 8 cups corn chips, coarsely crushed
  • 1 cup green goddess salad dressing
  • 1/2 cup sour cream


  • In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
  • In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately.
Nutrition Facts
1-1/2 cups: 464 calories, 31g fat (9g saturated fat), 52mg cholesterol, 507mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 17g protein.

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