Chili Taco Salad

Chili Taco Salad

Serve a sassy, family-pleasing taco salad in just 15 minutes.


  • 1/2 cup Old El Paso® Thick 'n Chunky salsa
  • 1/2 cup chili sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 pound extra-lean (at least 90%) ground beef
  • 1/2 teaspoon garlic salt
  • 1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn®whole kernel corn, red and green peppers
  • 1 bag (10 ounces) torn mixed salad greens (6 cups)
  • 1 medium tomato, chopped (1/2 cup)
  • 1 cup small corn chips


  1. In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
  2. In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain.
  3. Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
  4. On individual serving plates, layer salad greens, beef mixture and tomato.
  5. Drizzle with some of the salsa mixture; sprinkle each serving with 1/4 cup corn chips.
  6. Drizzle with remaining salsa mixture.
  7. Sprinkle flour tortillas with shredded cheese and roll up. Wrap in foil and heat in 350 degrees F oven 10 minutes. They're great accompaniments to the salad!

prep time 15 min | total time 15 min | servings 4

Nutrition Facts Serving Size: 3 Cups Calories 340 Calories from Fat 110 Total Fat 12g Saturated Fat 4g Trans Fat 1/2g Cholesterol 70mg Sodium 1180mg Total Carbohydrate 31g Dietary Fiber 6g Sugars 10g Protein 27g

Daily Value*: Vitamin A100%Vitamin C20%Calcium6%Iron25%

Exchanges: 1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Pillsbury

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