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Chopped Taco Salad

  • Author: Laura
  • Total Time: 28 minutes
  • Yield: 6 servings 1x


  • 1 lb ground beef
  • 1 pkg taco seasoning
  • ½ head romaine lettucechopped
  • ½ head iceberg lettucechopped
  • ½ cup cilantro chopped
  • 1 cup shredded cheese (cheddar, Monterey Jack, Pepper Jack, etc.)
  • 1 cup frozen cornthawed if frozen
  • 1 (6-ounce) can olives, sliced
  • 1 (15-ounce) can pinto beansrinsed and drained
  • 2 roma or plum tomatoeschopped
  • 1-2 avocadoschopped
  • Crushed tortilla chips


  • ¼ cup ketchup
  • ¼ cup granulated sugar
  • ¼ cup red wine vinegar
  • ¼ cup onion, finely chopped
  • ½ teaspoon paprika
  • ¼ teaspoon Worcestershire sauce
  • ½ cup extra-virgin olive oil
  • Salt and pepper to taste


  1. In a large, skillet, brown the ground beef. Drain off any excess grease. Add in package of taco seasoning according to package instructions and follow directions for cooking.
  2. For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance.
  3. To serve, divide lettuce between 6 bowls. Top each bowl with 1/6 of the other ingredients creating a row of each ingredient with the exception of the tortilla chips. Then let everyone add their own dressing and crushed tortilla tips.
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Beef
  • Method: Stove Top
  • Cuisine: Mexican
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