Chili Taco Salad

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

Chili Taco Salad


  • 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 (11 ounce) can Green Giant® SteamCrisp® Mexicorn®whole kernel corn, red and green peppers
  • 1 (10 ounce) bag 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 for 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: 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

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!