Description
Crowd Taco Salad is a large batch salad packed with seasoned ground beef, crisp lettuce, tortilla chips, beans, tomatoes, cheese, and a tangy taco dressing. Perfect for potlucks, parties, and feeding big groups.
Ingredients
Scale
- 1½ 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 (2¼ ounces each) sliced ripe olives, drained
- 1½ cups shredded cheddar cheese
- 1 large sweet onion, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1½ cups Thousand Island salad dressing
- 1⅓ cups salsa
- ⅓ cup sugar
Instructions
- Cook and crumble ground beef in a Dutch oven over medium heat with 1 envelope plus 2 tablespoons taco seasoning until no longer pink, then drain.
- Place lettuce, crushed tortilla chips, tomatoes, kidney beans, olives, cheddar cheese, onion, and green chiles into a very large serving bowl.
- Add the cooked beef mixture to the bowl with the salad ingredients.
- In a small bowl, whisk together Thousand Island dressing, salsa, sugar, and remaining taco seasoning.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Serve immediately.
Notes
- Add dressing just before serving to keep lettuce crisp and chips crunchy.
- Crush tortilla chips into large pieces instead of crumbs for better texture.
- Drain beans and olives well so the salad does not become watery.
- Add avocado, jalapeños, or sour cream if desired.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 262
- Sugar: 7g
- Sodium: 696mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 24mg