Tasty Taco Chopped Salad

Total Time:Prep/Total Time: 25 min.

Recipe by Matthew Smith, Knippa, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

My friends and I love Mexican food, but we try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. —Matthew Smith, Knippa, Texas

Test Kitchen tips
  • Try this salad over tortilla chips instead of corn chips.
  • For a hearty appetizer, arrange the salad on one large serving platter and serve with extra chips.
    • Health Tip: Add more veggies, swap spinach for iceberg lettuce, skip the cheese and top with a few crunchy chips for a healthier form of this indulgent salad.
    TEST KITCHEN APPROVED

    Tasty Taco Chopped Salad

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    Yield:6 servings
    Prep:15 min
    Cook:10 min
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    Ingredients

    • 1 pound lean ground beef (90% lean)
    • 1 envelope reduced-sodium taco seasoning
    • 2/3 cup water
    • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
    • 1 head iceberg lettuce, chopped (about 8 cups)
    • 1 cup shredded Colby-Monterey Jack cheese
    • 1 large tomato, chopped
    • 2 cups corn chips
    • 1/2 cup Catalina salad dressing
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    Directions

    1. 1
      In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally.
    2. 2
      Serve remaining ingredients in separate bowls; add as desired.

    Nutrition Facts

    1 serving: 471 calories, 25g fat (9g saturated fat), 64mg cholesterol, 1193mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 24g protein.
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