Recipe by Susan
"This recipe is a favorite at all gatherings. It has been passed down in our family for three generations. There is one friend of the family who comes to our gatherings specifically for this dish. It is easy to make and oh so delicious."
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lean ground beef
1 (1.25 ounce) package
taco seasoning mix
iceberg lettuce - rinsed, dried, and shredded
green bell pepper, chopped
shredded Cheddar-Monterey Jack cheese blend
crushed tortilla chips
First off----DO NOT REFRIGERATE OVERNIGHT!!! What you can do is prepare the lettuce, tomatoes, cheese, onion & pepper ahead of time. The meat can be prepared ahead of time too. But toss in the dressing, chips and meat just before serving and you'll have a much better salad. I personally left out the onions & peppers and used Catalina dressing instead. It's a tasty salad if done right!
This was pretty good. It think it needed a little more taco seasoning and/or chili powder to give it some "zing". I used Doritos instead of plain taco chips. Definitely Do Not put in the chips until you are ready to serve, they will just get soggy.
I have been making this taco salad for years, but instead of using French dressing, use Western dressing & also for tortilla chips, use Dorito Taco flavored chips. This gives it a little bit more flavor. My family & friends go crazy for this taco salad.
I have also been making this for years, and I would have to agree with a previous review, that this salad tastes best with Western Salad Dressing (not quite the whole bottle) and Taco flavored Doritos. I also prepare just before serving. I always add a can of chili beans undrained and chopped avocado and sliced black olives. I don't put the chips in until the last second. This gets soggy quickly. Sometimes I omit the meat and nobody notices. Sometimes I add chopped green onion instead. Whew, this is sounding like a whole other recipe! But, it's really just versatile. Anyway, this is ALWAYS the first to go at potlucks.
This salad is fantastic! I have been making this for a while and I love it! The only changes that I made to this salad is that I used light/low fat Nacho Cheese Doritos and reduced fat cheese – you can’t tell the difference at all when it is all mixed together! I also used Western dressing, it tastes really good. The actual recipe states to refrigerate overnight – DO NOT do this because it will get soggy. Since I can’t eat the whole salad at once I chop up all the ingredients and keep in separate baggies and when you are ready to eat just throw everything into your salad dish (I usually heat up the taco meat in the microwave for a minute) and you are ready to eat. WONDERFUL!!!
This was gone before people had a chance to realize it was there! I heeded the advice of others and did not refrigerate overnight. I used Taco flavor doritos which gave it kick and didn't mix everything until the last minute to ensure it wasn't soggy. I crushed the chips and put them in a container, put the hamb./veggs. in separate containers, brought containers and a bottle of dressing to the barbeque, and mixed everthing when I got there. It was PERFECT ...only disappointment was that it went so quickly!!
Very good recipe! I added extra onions to the beef as it browned, as my family loves onions, and left it warm, since there was no need to let cool or to let the salad sit overnight. And instead of French dressing, I mixed Ranch dressing with a bit of taco sauce, and it worked out even better. Definitely a keeper.
I was asked to bring a side dish to our Mother's Day gathering and stumbled across this. I used Fritos instead of tortilla chips and added an extra cup of cheese (I'm from Wisconsin so the more the better!). It turned out great. Everyone loved it. I found it's also good heated up. I'll definately be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Salad II
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 270
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