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A Cooking Adventure with Thom

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Taco Salad For A Crowd

Servings: 26



I made this huge salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! óLisa Homer, Avon, New York



1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups (6 ounces) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

Cooking Method

1. In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.


Yield: 26 servings (1-1/3 cups each).

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183