Taco Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 servings
  • 1 lb. ground beef
  • 1 tablespoon homemade taco seasoning mix
  • 1 16 oz. can pinto beans drained
  • 1 16 oz. can kidney beans drained
  • 1 small can sliced olives
  • 1/2 head romaine lettuce chopped
  • 1/2 head iceburg lettuce chopped
  • 4 green onions chopped
  • 1 to mato chopped
  • 1 avocado chopped
  • 1-1/2 cups shredded cheddar and Monterey jack cheese
  • Kraft Catalina Salad Dressing
  • Tortilla chips
  • Light sour cream
  1. Spray a large pan with cooking spray and cook ground beef till nicely browned, drain well.  Return pan to heat and add taco seasoning, pinto beans, and olives.  Stir to incorporate and simmer for just a couple of minutes.  Remove from heat and allow to cool a bit while preparing salad.
  2. Add chopped lettuce to a large serving bowl.  Add tomato, green onion, and kidney beans.  Top with slightly cooled meat mixture and 1 cup of the shredded cheese.  Toss salad well to mix all ingredients then garnish with avocado and remaining cheese.
  3. Top individual servings with a little salad dressing, some crushed tortilla chips, and a dollop of sour cream.