Sometimes you just need a recipe, like this Easy Taco Salad, that is quick to prepare and uses ingredients that are usually in your refrigerator and pantry.
We have all been in the situation where we just do not know what to fix for dinner and the refrigerator doesn’t hold many inspiring options. This Easy Taco Salad can be the answer to the question, “Mom, what’s for dinner?”
Barbara adapted this Easy Taco Salad from Recipes from the Hearts of Our Families and Friends at First Baptist Church of Shelbyville, Indiana. I have to say it again, church ladies sure know how to cook!
The original recipe was intended to feed a crowd – maybe at a church pitch-in. Barbara adapted it to feed her family of four without a huge amount of leftovers.
If you do not have any fresh tomatoes in the house, a can of diced tomatoes will work just fine.
I absolutely love the addition of the corn chips in this salad for that extra crunch.
If you want to fix the salad ahead of time, just leave out the corn chips and dressing and add those right before serving.
If you are looking for a lighter salad option, check out our Simple Mango Farro Kale Salad.
Easy Taco Salad
- 1 lb ground beef
- 1 head lettuce
- 1 can red kidney beans drained
- 2-3 to matoes cut up
- 8 oz shredded cheddar cheese
- 2 cups crushed corn chips
- 1 cup bottled Italian Dressing
Brown ground beef; be sure to season with salt and pepper. Drain if needed.
Toss lettuce with ground beef, beans, tomatoes, cheese, and corn chips.
Add Italian Dressing to your liking.
To prepare ahead of time, mix all ingredients together except corn chips and dressing. Add these two right before serving.