"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." — sal
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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.
Good starting point. I made it lower in fat and calories by using ground turkey and used a batch and a half of Bill Echols taco seasoning. I garnished it with FF sour cream and served it with additional toppings. I used chili cheese Fritos.
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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