Creamy, tasty, and quite simple to make. Everyone will be impressed by this meal-in-one. Lots of leftovers; freeze some or cut the recipe in half.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound ground beef
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 1 head lettuce, chopped
- 5 cups crushed nacho cheese-flavored tortilla chips
- 2 cups shredded Colby-Jack cheese
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 tomato, diced
- ⅓ cup chopped onion
- ¼ cup pickled jalapeno peppers, chopped
- 1 cup vegetable oil
- ½ cup white sugar
- ½ cup ketchup
- 1 envelope taco seasoning mix
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
- Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
- Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.
- If you prefer, you can add the chips just before serving to keep them crunchy. I prefer to let them marinate in the dressing.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 12 g |
| Sodium | 844 mg |
| Sugars | 16 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
I too prefer to make a recipe exactly how the cook has it. I wish I had listened and omitted a lot of the sugar in the dressing otherwise it was excellent.
I don’t know what all the comments about “too sweet” are about. I doubled the dressing and thought it was perfectly fine. Great dish!
Not a fan. The dressing was way too sweet.
I followed the recipe except I put the beans on the side. Some of my family do not like beans.
We found this to be a very good salad, which like most salads, can be tweaked to fit one’s own tastes. I made this exactly as directed, with the exception of using only 2T of sugar like several others recommended. I’m glad I did. It was plenty!
Yummy!
Family approved salad! Full of yummy flavor and crunchiness. I added an extra tomato and diced up an avocado. I made the dressing with 1 tbsp of sugar and it was still delicious. Next time I want to try to make it with less oil, 1 cup is a lot!
you can put chips or lettuce on the bottom of single dish to serve.
Quick and easy; fun and flavorful!
Need to try it with hotter seasoning. I used mild and it was too sweet
I was excited to try this but I didn’t care for it. It tastes like French dressing on taco salad. I prefer taco salad that is more savory/spicy. The only change I did was cut back on the sugar because I could tell it was already going to be on the sweeter side. My boyfriend didn’t like it either.
This was so tasty. I followed others suggestions and cut the sugar in half. I also omitted the jalapenos because of personal preference. I just sprinkled the crushed chips on top of each serving and used way less than the recipe called for. I used taco cheese only because that is what I had on hand. This is going I to the dinner rotation for sure.
This is a good, simple taco salad. But my goodness I didn’t use near the amount of sugar it called for (half a cup?!) I assume that was a typo, I only used about a tablespoon, and I question why THAT was even necessary. EDIT: also only used 1/4 cup ketchup
This is soooo good and I did reduce the sugar by 1/2.
Tasty! But I didn’t add the sugar or vinegar. We just put salsa on our salads.
I served the leftovers on Tortilla Chips. Just as good as the first day
I used less sugar and oil in the dressing and it was pretty good, but I like using ranch and salsa better.
I’ve made this many times, and my family loves it! We prefer the dressing with half the sugar. As easy as it is, a great hack is to pick up some fresh pick de Gallo from your grocery produce section instead of chopping the veggies.
I will absolutely make this again, I used a six bean combo,as I do in my chili,and also used hot ketchup…I also had to have the salad taken away from me before I hurt myself trying to finish it all. it was amazing,great recipe
This taco salad was very nice. I think with all the ingredients, including the sugar, it was pretty good. I enjoyed the combination of tastes, along with the meat and beans. Now, I’ve heard critics say that they didn’t like the amount of sugar in there, but I don’t have a problem. 5 stars, because it’s Mexican, and delicious. Plus, it’s very healthy. Definitely try it. You’ll really fall in love with it, to the point you’ll want to marry it.
Excellent! I will definitely make this again. Even my salad-fearing kids ate it, although they both preferred it warmed up. Unfortunately, I didn’t like the dressing at all. Way too sweet and vinegary for me. I had my second helping with salsa instead and liked it that way much better.