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Taco Salad Recipe

Taco Salad Recipe

Taco Salad Recipe is the easiest meal to make with just corn chips, beef, vegetables and served with a tangy dressing. It’s crunchy and super flavorful!
Course Main Course
Cuisine American, Mexican
Keyword Taco Salad
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 653kcal
Author Catalina Castravet


  • 1 pound ground beef
  • 1 (1 oz) packet taco seasoning
  • 1 1/2 cups sour cream
  • 1 (1 oz) packet ranch dip mix
  • 1 large head iceberg lettuce chopped
  • 2 cups grape tomatoes halved
  • 1 jalapeno diced
  • 1 red bell pepper diced
  • 15 ounce can kidney beans drained
  • ½ cup sliced black olives drained
  • ½ cup sweet corn drained
  • 2 cups crushed nacho cheese Doritos or corn chips
  • 1 cup green onions chopped
  • 1 cup cheddar cheese shredded
  • 1 avocado sliced
  • 1 cup Catalina dressing or more (homemade recipe on the blog)


  • Place a large skillet over medium heat, once hot add the ground beef.
  • Brown the meat and break into small pieces with a wooden spoon, drain any excess grease.
  • Stir in the taco seasoning and 1/3 cup water. Simmer until the water is absorbed, then remove from heat.
  • In a small bowl, mix the sour cream with the ranch dip mix and chill until ready to serve.
  • Add the chopped lettuce to a large serving bowl. Pour 1/2 cup Catalina dressing on top and toss to combine.
  • Top with the taco meat, beans, bell pepper, and sweet corn.
  • Next pile on the crushed chips, tomatoes, green onions, olives, jalapeno, avocado slices, and cheese.
  • Drizzle some of the ranch sour cream mixture and the remaining Catalina dressing. Garnish with crushed chips and serve!



Calories: 653kcal | Carbohydrates: 50g | Protein: 28g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 759mg | Potassium: 1012mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2005IU | Vitamin C: 43.4mg | Calcium: 287mg | Iron: 4.2mg