The Best Easy Taco Salad
The best easy taco salad recipe you will ever make has simple ingredients and some shortcuts to cut down on prep time. It can be ready in 20 minutes!
Ingredients
- ½-1 pound ground beef browned, or leftover taco meat
- 1 head lettuce chopped into bite-sized pieces
- 2-3 medium tomatoes chopped
- 1 15-ounce can kidney beans rinsed and drained
- 8 ounces Thousand Island with Bacon dressing more or less to taste
- 9¾ ounces bag of nacho cheese-flavored tortilla chips crushed and divided
- ½ cup chopped olives optional
- ½ cup chopped green onions optional
Instructions
- Brown ground beef in a skillet, drain off fat and set aside. Put the other salad ingredients together while it’s cooking to save time.
- Chop one head of lettuce into bite-sized pieces. Put the lettuce into a large salad bowl.
- Chop the tomatoes and add them to the salad bowl.
- Open the can of kidney beans, rinse and drain in a colander. Add to the salad bowl.
- Add the cooked ground beef.
- Grate the cheddar cheese and add to the salad bowl.
- Open the bag of tortilla chips and crush them in the bag. Keep squeezing the bag until chips are the size you want.
- Add one half of the bag to the salad bowl. Reserve the other half of the bag in a separate bowl for topping the salad later.
- Toss all of the ingredients together until mixed. Add the salad dressing and stir until all of the salad has been coated.