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Make-Your-Own Taco Salad

Make-Your-Own Taco Salad

Enjoy this Mexican taco salad made with ground beef, beans and avocados - your flavorful hearty dinner!


2 pounds lean ground beef

1 large onion, chopped (1 cup)

2 envelopes (1 1/4 ounces each) taco seasoning mix

2 cans (15 1/2 ounces each) pinto beans, drained

2 cans (15 ounces each) tomato sauce

1/4 teaspoon pepper, if desired

12 cups shredded lettuce

4 cups corn chips

4 medium tomatoes, chopped (3 cups)

2 medium avocados, pitted, peeled and chopped

3 cups shredded American or Cheddar cheese (12 ounces)

1 1/2 cups salsa


Cook beef and onion in 12-inch skillet over medium-high heat about 8 minutes, stirring frequently, until beef is brown; drain.

Spray 3 1/2- to 4-quart slow cooker with cooking spray.

Mix beef mixture, taco seasoning mix, beans, tomato sauce and pepper in cooker.

Cover and cook on low heat setting 6 to 8 hours.

To serve, place lettuce and corn chips on individual plates. Top each with beef mixture, tomatoes, avocados, cheese and salsa.

Prep Time 25 min

Total Time 6 hr 25 min

Servings 12

Beef mixture will hold on low heat setting up to 4 hours.

Expert Tips:

In the (unlikely!) event there is any beef mixture left, bring it home and refrigerate it for lunch the next day. Reheat the beef mixture, wrap in a flour tortilla and serve with fresh toppings.

If ripe avocados aren't available, take along two containers of purchased guacamole instead.

Nutrition Information–Serving Size: 1 Serving Calories 505 Calories from Fat 250 Total Fat 28g Saturated Fat 11g Cholesterol 70mg Sodium 1240mg Total Carbohydrate 42g Dietary Fiber 12g Protein 31g

% Daily Value*: Iron 30%

Exchanges: 2 Starch; 2 Vegetable; 2 Fat

Carbohydrate Choice 3

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

Recipe and photo credit: Betty Crocker.


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