Recipe by aeth79
"This is a simple make-your-own taco salad. Both my kids, ages six and two, LOVE this! I have made this both with two boneless chicken breasts and beef. Both are a great hit and so easy. I have also used this for Super Bowl party... they LOVED it!"
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ground beef chuck
taco seasoning mix
1 1/2 cups
green leaf lettuce, shredded
cherry tomatoes, halved
shredded Cheddar/Monterey Jack cheese blend
chopped black olives
jalapeno peppers, seeded and chopped
1 (10.5 ounce) bag
corn chips (such as Fritos®)
I used a homemade taco seasoning mix and V-8 instead of water in the taco meat and homemade salsa and reduced fat sour cream for the salad. This was great for us because each of us could make our salad the way we want it and it's a nice change up from your typical taco night. I made mexican rice and refried beans to go with.
The taste is fantastic. I use low sodium taco seasoning, unsalted chips and half the black olives.
Ahhh, someone after my own heart! Have done this since I moved away from home four decades ago with leftovers from Build Your Own Taco meals. Many who I serve to don't like taco seasoning so opt to use plain ground meat instead. Besides ground beef or chicken try pork because it's tasty too. And simply 'must' add diced avocado that has been tossed in lemon or lime juice and some fresh chopped cilantro to the ingredient list too
I love having 'assemble your own taco salads' for dinner! It puts less work on me trying to remember who likes what, and I find that my little guy (or any kids for that matter) will eat more if he makes it the way he wants it. Super simple and fun! :)
I have been making this for many years now, but instead of using corn chips, I make taco shell bowls out of burrito sized flour tortillas and serve it with taco sauce on the side like a salad dressing. Just use oven safe small bowls (soup size works best), invert them on a cookie sheet (only 4 will fit each sheet), spray them very lightly with oil and place a tortilla over each bowl. Bake at 350 degrees for about 8 - 10 minutes. Let cool for about 2 minutes then remove the shell from the bowl and continue to cool a few more minutes on a rack. The tortillas will take on the shape of the inverted bowl while baking. They are light and crispy and I think taste much better than corn chips.
This recipe is absolutely delicious! Tried it tonight, and I love it. My wife loves it, and grown-up kids and their families love it, too. I had forgotten all about this recipe over the years. Thank you for posting it.
I love this for its ease and taste! The Ground Round restaurant used to make one just like this and serve it in a giant edible shell.Wonder if I can find a recipe for those.
This is a wonderful build it like you like it dinner. I made this for just us, but it would be easy to scale for a large crowd and great for a party food. As it is it's the perfect summer night dinner when you don't want to heat up the kitchen cooking a lot and don't want a heavy hot meal. I used tortilla chips and didn't have shredded cheese so I just used a can of condensed spicy cheese soup heated up. I did top my salad with some homemade guacamole as well. This is easy to customize to what you have on hand and suit to personal preferences. Great summer recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Taco Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 365
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