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Taco Salad


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Taco Salad 1 Picture


  • 1 pound ground beef
  • 1/2 cup ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium head iceberg lettuce, torn
  • 2 medium tomatoes, diced
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup mayonnaise
  • 1/4 cup taco sauce
  • 1 package (10-1/2 ounces) corn chips


Adapted from


Step 1

In a large saucepan, cook beef over medium heat until no longer pink;
drain. Stir in the ketchup, oregano, chili powder, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a large bowl, combine the lettuce, tomatoes, cheese, olives and
beef mixture. Combine mayonnaise and taco sauce; pour over salad and
toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10

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