This salad is a great way to mix up traditional taco salad or boring taco night.
My sister-in-law and I always talk about what we can do to use taco meat, but get away from the same old taco Tuesday. I happen to LOVE tacos and Mexican (just ask anyone who came to my Wedding Rehearsal Dinner.. I had Mexican and Margaritas.. even though my mom said it would be tacky.. HA!) and this mixture of sweet dressing with the spice of taco seasoning is the perfect change!
You should definitely feel like you can be creative with this recipe too. I often make it from whatever ingredients I have in my fridge (onions, tomatoes, jalapenos) . The recipe shown below is in its original form, but let me know how you like to spice it up!
- Ground beef
- Taco seasoning packet
- Head of Lettuce
- Cracker Barrel Cheddar Cheese
- Tortilla Chips
- Black olives
- Red Chili Beans in mild sauce
- French Dressing (I love Ken’s steakhouse brand fat free)
Saute ground beef in skillet. Drain when cooked through. Add the can of red chili beans and sauce and Taco seasoning packet. Heat through and remove from heat.
Wash lettuce and cut or tear into bite sized pieces. Cut cheese into cubes or small strips. Slice olives (I do not use olives in mine, but they are called for in the original recipe) and add to mixture. Add cooled meat and beans to the mix. Add french dressing and mix thoroughly. Top with crushed chips.
You can add almost anything to this recipe. It’s quick and easy and a really good spin on taco salad. It was given to me by my mother in law Joyce, who is a wonderful cook and even better baker.