READY IN 1½ hrs

Corn Chip Salad

Read Reviews (59)

"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

Directions

In a large skillet over medium heat, cook ground beef until evenly browned. Drain fat and set aside to cool.
In a large bowl, mix together the ground beef, lettuce, tomatoes, onion, Cheddar cheese, Jack cheese and kidney beans. Cover and chill for at least an hour.
Right before serving, add the dressing and corn chips and toss until evenly coated.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 11, 2003

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). -Romaine lettuce. -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.

—SJONES6461

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Most Helpful Critical Review

Oct 26, 2009

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.

—Sarah Jo

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71 Ratings

Aug 14, 2003

This is great. I made a couple of changes, added taco seasoning mix to my meat and used ranch rather than Thousand Island dressing.

—Navy_Mommy

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Nov 23, 2005

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.

—Butterfly Flutterby

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Sep 21, 2003

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.

—AMESISLAND

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Sep 26, 2004

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.

—JOSIE

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Jul 23, 2003

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!

—MAGGIE MCGUIRE

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Sep 21, 2003

This recipie does not refridgerate well after the dressing is added.

—MARYBETHHOLLEY

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Nutrition

Calories
521 kcal
26%

Carbohydrates
42.8 g
14%

Cholesterol
52 mg
17%

Fat
31.8 g
49%

Fiber
7.5 g
30%

Protein
18.8 g
38%

Sodium
759 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn Chip Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 521
Calories from Fat: 286

% Daily Value *
Total Fat 31.8g 49 %
Saturated Fat 9.6g 48 %
Cholesterol 52mg 17 %
Sodium 759mg 30 %
** Potassium 310mg 9 %
Total Carbohydrates 42.8g 14 %
Dietary Fiber 7.5g 30 %
Protein 18.8g 38 %
Sugars 6.6g
Vitamin A 14 %
Vitamin C 9 %
Calcium 33 %
Iron 26 %
** Thiamin 14 %
** Niacin 35 %
** Vitamin B6 11 %
** Magnesium 18 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.