Taco Salad

Taco Salad

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Servings: 5
Author: Sandi


  • 1 lb. ground beef
  • 1 small onion chopped
  • 3 or 4 stalks celery chopped
  • 1 basket cherry tomatoes
  • 1 pkg. taco seasoning
  • 1 can dark red kidney beans
  • 1 head lettuce
  • 1 pkg. taco chips (Nacho cheese)
  • salt and pepper to taste
  • chili powder to taste


  • Cook ground beef and drain fat.
  • Add salt and pepper to taste.
  • Add chopped onion and chopped celery.
  • Sprinkle lightly with chili powder.
  • Cook a short time on low (onion and celery can still be crisp).

In a large pan or bowl with lid:

  • Tear up lettuce.
  • Drain well and add kidney beans.
  • Add ground beef, celery and onions.
  • Add cherry tomatoes.
  • Smash nacho cheese chips to bite size and add to mixture.
  • Add taco seasoning.
  • Place lid on bowl or pan.
  • Turn upside down 3 or 4 times to mix.

Quick and easy way to smash chips:

  • Poke small air hole in cellophane sack. 
  • Use as Whoppie Cushion (but only once) .


Credit: Vicki Walter, Omnibus

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