Recipe by sal
"All the standard taco salad fixings (ground beef, lettuce, tomatoes and onion) are chopped and tossed together with two kinds of cheese, purple kidney beans, Thousand Island dressing and a generous helping of corn chips to create a kaleidoscopic party-pleaser."
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1 large head
1 1/2 cups
1 1/2 cups
diced sharp Cheddar cheese
diced Monterey Jack cheese
thousand island salad dressing
2 (15 ounce) cans
kidney beans, drained
1 (16 ounce) package
This is a really delicious salad that I served as a side dish at a picnic. I did make several changes as follows:
-Taco seasoning with the ground beef (following the directions on the seasoning package).
-1 bunch (~6) green onions.
-I diced about 1 1/2 cups (12 oz) of a block Cheddar and Monteray mixed cheese, and that was all of the cheese I used.
-I mixed Ranch and Salsa together for the dressing. 2oz. Ranch and 6oz Salsa to make the 8 oz the recipe calls for, or to your own taste.
-I used 1 can of kidney beans and 1 can of pinto beans.
I did not care for the sweetness of the thousand island dressing. And didn't taste like mexican. Like my old standard taco salad better with taco sauce in the meat and green goddess dressing and doritos instead of corn chips.
This is great. I made a couple of changes, added taco seasoning mix to my meat and used ranch rather than Thousand Island dressing.
I have debated whether to rate this 4 or 5 stars. I rounded up from a 4.5. I did make a couple of changes. First of all, I sauteed the ground beef with the onion and a little taco seasoning. I then not only drained, but rinsed the beans (less gas producing this way). I added chopped green onions to the mixture and I really love it best with Catalina dressing and not 1000 Island. I play with the cheeses sometimes and use a Mexican blend. Very important to follow the directions and not add chips and dressing until right at time of serving. By the way, I just purchase the bags of shredded lettuce. Thank you.
This recipe is really good and has been a favorite at many a cookout. The only modification I made was to season the ground beef with a package of taco seasoning. It really gives it a nice "taco" flavor.
This is what we make with our left over taco meat...and it's delicious. I used French dressing and Mexican blend cheese. I also topped it off with chopped avacado and red onion. Thanks Sara.
Tasty salad, Sara. I cut cheeses to 2/3cup each and set out guacamole, sour cream and sliced black olives for garnishing the individual servings.For a slightly tangier version try dressing the salad with Caesar dressing to which you add 1/2 envelope of Taco Seasoning and 1T cumin. Yummy variation. Thanks for your version Sara!
This recipie does not refridgerate well after the dressing is added.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Chip Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 286
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