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Tasty Taco Chopped Salad

My friends and I love Mexican food, but we try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. —Matthew Smith, Knippa, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 envelope reduced-sodium taco seasoning
  • 2/3 cup water
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 head iceberg lettuce, chopped (about 8 cups)
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 large tomato, chopped
  • 2 cups corn chips
  • 1/2 cup Catalina salad dressing


  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink; crumble meat; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally.
  • Serve remaining ingredients in separate bowls; add as desired.

Test Kitchen tips
  • Try this salad over tortilla chips instead of corn chips.
  • For a hearty appetizer, arrange the salad on one large serving platter and serve with extra chips.
  • Health Tip: Add more veggies, swap spinach for iceberg lettuce, skip the cheese and top with a few crunchy chips for a healthier form of this indulgent salad.
    Nutrition Facts
    1 serving: 471 calories, 25g fat (9g saturated fat), 64mg cholesterol, 1193mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 24g protein.

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