Simple Taco Salad

(14 ratings)
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Taco salad comes together quickly when crisp lettuce is topped with seasoned ground beef and beans, cheese, tortilla chips and zesty tomatoes

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  • 1 pound ground round beef (85% lean)
  • 1 can (16 oz each) beans in chili seasoned sauce
  • 1 teaspoon chili powder
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
  • 6 cups chopped romaine lettuce
  • 1 cup shredded Cheddar cheese
  • 1-1/2 cups broken tortilla chips
  1. Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add chili beans, chili powder and reserved liquid from tomatoes. Cook 2 minutes or until hot; set aside.
  2. Divide lettuce between 4 serving plates. Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes.
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Nutrition Information
Calories: 497 View complete nutrition information
Reviews (10)

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Overall Rating

Jix October 04, 2014

Great! Followed the recipe but added some fresh cherry tomatoes too. Easy and quick to make.

teeks April 24, 2014

would add the canned Rodel to heat through and use fresh tomatoes

MyDia 546 September 21, 2012

Tt was so good i would make more and more

Nebuchadnezzar September 02, 2012

It is delicious. We tried it before we put in the lettuce and we also tried it with different chips. But we will add lettuce and tortilla chip later.

chickendog April 26, 2012

I added black olives (diced), green onion (diced), sharp cheddar cheese, ground chuck - not round, dash of taco seasoning, and topped off with sour cream. I also prefer iceberg lettuce to romaine. You can also use a grated Mexican blend cheese.

MOn January 20, 2012

I've started using Hidden Valley Ranch Southwest Spicy Ranch dressing on my taco salad and it is wonderful! I highly recommend!!!