Taco Bean Salad Recipe - Allrecipes.com
Taco Bean Salad Recipe
  • READY IN ABOUT hrs

Taco Bean Salad

Recipe by  

"This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
  3. Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.
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Footnotes

  • Chef's Note:
  • After making the hamburger/bean mix, we divide this into freezer bags (about 2 to 3 cups per bag) and freeze it. When we're ready to use it, we make fresh dressing, thaw the bean mix and make the fresh salad. You can also add avocados to the top of the salad if you'd like.
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Reviews More Reviews

Sep 20, 2012

Over all good taste but there is way too much dressing for one head of lettuce. I made the meat and beans according to the recipe. The dressing is way too much - cut the mayo dressing by half or less - at least, just toss enough dressing into coat the "salad" and then top with the taco mix. Use what ever assortment of beans you like.

 
Oct 23, 2013

Very good but I cut way back on the meat,only used 1 lb. Also used 1 cup mayo,and cut the other ingredients accordingly.

 
Jul 21, 2015

For any future person making this recipe, I want to let you know that it was somewhat tasty, but did not have the Mexican taste to it. The meat and bean mixture turned out delicious. The flaw is in the dressing. Four cups of mayonnaise is way too much.My recommendation is to use 1 cup or less of sauce for the meal. And I used low fat, which is 30 calories per tablespoon vs. the 100 calorie per tablespoon for actual mayonnaise. I will definitely make this again, but not as it reads.

 

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Nutrition

  • Calories
  • 986 kcal
  • 49%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 80 g
  • 123%
  • Fiber
  • 12.9 g
  • 52%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 1371 mg
  • 55%

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

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