Reviewed: Aug. 3, 2012

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.

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56 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 28, 2012

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

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39 users found this review helpful

Reviewer:

Deeli

Cooking Level: Expert

Living In: Richland, Washington, USA

Reviewed: Apr. 28, 2012

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! :)

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20 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 8, 2013

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.

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10 users found this review helpful

Reviewer:

CookinLovin

Cooking Level: Expert

Living In: Oak Grove, Minnesota, USA

Reviewed: Apr. 8, 2013

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.

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8 users found this review helpful

Reviewer:

Atreyuu2003

Reviewed: Apr. 8, 2013

The taste is fantastic. I use low sodium taco seasoning, unsalted chips and half the black olives.

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7 users found this review helpful

Reviewer:

Grams

Reviewed: Jul. 24, 2012

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!

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7 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 5, 2012

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.

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7 users found this review helpful

Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: Apr. 27, 2012

Love taco salad (and I just HAPPEN to have a LOT of taco seasoning right now). LOL - I have young ones too and it is nice when they actually like the meal! Thanks for posting!

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6 users found this review helpful

Reviewer:

boltsbaby

Cooking Level: Expert

Reviewed: Apr. 8, 2013

The original recipe for this came out in the 70's, I believe, and I think it was published by the folks who introduced Catalina salad dressing - the dressing the original recipe calls for using. It is delicious on it! Also, French and 1000 Island. And the original recipe also uses a can of drained kidney beans. We like black beans or Ranch style. Such a great recipe! I never buy taco seasoning...usually just add what I have on hand, garlic powder, cumin, chili powder, all the things in taco seasoning anyway - and less expensive. You can also add salsa to the meat after it is browned. Doing that with tacos also helps your meat to bind together and not fall out.

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5 users found this review helpful