Mexican Taco Salad

This Mexican Taco Salad is easy, flexible, and perfect for large crowds. Hearty, robust, and big on flavor, it is a winner at every party.

Yield: about 10 1x


  • 1 lb ground beef
  • 2 envelopes taco seasoning, divided
  • 1 small head iceberg or romaine lettuce, shredded or torn
  • 2 cups nacho tortilla chips, coarsely crushed
  • 1 pint grape tomatoes, halved
  • 1 can (16 oz) kidney beans, rinsed and drained
  • 2 cans (2.25 oz each) sliced black olives, drained
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 red onion, thinly sliced
  • 1 can (16 oz) sweet corn kernels, drained
  • 1 cup Thousand Island salad dressing
  • 6 oz prepared salsa (jarred or homemade)
  • 2 TB granulated sugar


  1. In a Dutch oven or large heavy pot, over medium heat, stir beef together with 1 envelope taco seasoning until cooked through. Drain and set aside beef.
  2. In a bowl, whisk together salad dressing, salsa, sugar, and 1 envelope taco seasoning. Transfer to desired dressing container and set aside.
  3. When ready to serve: Combine lettuce, tomatoes, beans, olives, cheese, onion, corn, and beef in a large serving bowl. Toss to combine.
  4. Pour dressing over salad and toss to coat. Sprinkle top with chips. Serve immediately.
  • Category: salad, side