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Taco Salad

taco salad Entree
Taco Salad
  • Prep 10 min
  • Total 25 min
  • Servings 4

You can prepare the taco meat mixture ahead of time, refrigerate and reheat in the microwave just before assembling this all-time favourite salad. It is sure to be a hit with your guests!


  • 1 lb (500 g) lean ground beef
  • 1 pouch (35 g) Old El Paso* Taco Seasoning Mix
  • 1 cup (250 mL) Old El Paso* Thick ’N Chunky Salsa
  • 1/4 cup (50 mL) water
  • 1 head romaine lettuce, torn into bite-sized pieces
  • 1 1/2 cups (375 mL) shredded Cheddar cheese
  • 2 tomatoes, chopped
  • 4 green onions, chopped
  • 1/2 cup (125 mL) sour cream
  • tortilla chips
  • jalapeno slices (optional)


  • 1
    Brown ground beef in skillet over medium-high heat for 5 minutes or until no longer pink; drain.
  • 2
    Stir in seasoning mix and salsa and water until combined. Heat until bubbly.
  • 3
    Place lettuce on large platter and sprinkle with cheese, tomatoes, and onions.
  • 4
    Spoon beef mixture into centre of the salad; spoon sour cream on top.
  • 5
    Arrange tortilla chips around salad and garnish with jalapeno slices, if desired.

  • Tip: For a fun and colourful presentation, try serving this salad with blue corn chips or make your own, using salsa or spinach flavoured tortillas.

No nutrition information available for this recipe

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