Total Time
45mins
Prep 20 mins
Cook 25 mins

This is my own version of a taco salad and it's become a favorite of ours! We have this often in the summer for a lighter dinner. You can also prepare the lettuce and beef topped plates and let everyone add their own additional ingredients, to their taste. Serve with additional chips or cornbread.

Ingredients Nutrition

Directions

  1. Brown ground beef in a large skillet, breaking up beef.
  2. Add tomatoes, pinto beans,chili powder, cumin, and oregano and simmer for about 25 minutes, or until most of the liquid from the tomatoes has evaporated; cool to room temperature.
  3. Divide salad greens among 4-6 plates, and top with meat mixture.
  4. Sprinkle with onion, cheddar cheese, black olives, cilantro and tortilla chips.
  5. Garnish with avocado slices and jalapeño slices and serve.

Reviews

(3)
Most Helpful

This is a Jim Dandy taco salad recipe. I doubled the recipe and brought this to work for a potluck. A very big success. The meat mixture was very well seasoned. I set out the lettuce, meat, and toppings so everyone could make their own. My co-workers give you a big thank-you and so do I. Easy and delicious.

ratherbeswimmin' February 16, 2004

Great taco salad! Made as directed and will definitely make again. Thanks for sharing the recipe!

LonghornMama April 03, 2011

Good taco salad! The addition of pinto beans made it slightly creamy. We had it over Fritos, salad, and a guacamole topping with green salsa and plain yogurt. Thanks, Leslie, for another yummy recipe! Roxygirl

Roxygirl in Colorado May 09, 2006

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