Description
Crowd Taco Salad is a hearty large-batch salad packed with seasoned ground beef, crisp lettuce, beans, olives, cheese, and crunchy tortilla chips. Perfect for potlucks, parties, and family gatherings where you need an easy dish that feeds a crowd.
Ingredients
Scale
- 1 1/2 pounds ground beef
- 2 envelopes taco seasoning, divided
- 1 medium head iceberg lettuce, chopped
- 1 package (10 ounces) nacho flavored 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 shredded cheddar cheese
- 1 large sweet onion, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 1/2 cups Thousand Island dressing
- 1 1/3 cups salsa
- 1/3 cup sugar
Instructions
- Cook and crumble ground beef in a Dutch oven over medium heat with one envelope plus two tablespoons taco seasoning until no longer pink then drain
- In a very large serving bowl combine chopped lettuce crushed tortilla chips tomatoes kidney beans olives shredded cheddar cheese onion chopped green chiles and the cooked beef mixture
- In a small bowl mix Thousand Island dressing salsa sugar and the remaining taco seasoning until smooth
- Pour the dressing over the salad mixture
- Toss the salad well so all ingredients are evenly coated
- Serve immediately while the chips remain crunchy
Notes
- Add tortilla chips just before serving to keep the salad crunchy
- Drain beans and olives well to avoid excess moisture in the salad
- Leftovers can be stored refrigerated for up to two days but chips may soften
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 262
- Sugar: 7
- Sodium: 696
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 10
- Cholesterol: 24