Taco Salad

Course Main Course, Salad
Cuisine Mexican
Keyword mexican, salad, tacos


  • 1 pound lean ground beef
  • 1 15-ounce can kidney beans drained
  • 1 15-ounce can corn drained
  • 1 2.25-ounce can sliced black olives drained
  • 1 head romaine lettuce, torn into bite-size pieces.
  • 2 cups shredded Cheddar cheese
  • 2 large vine-ripened tomatoes diced
  • 1 1.2-ounce packet taco seasoning
  • Buttermilk Ranch Dressing
  • Corn chips coarsely crushed
  • Fresh salsa


  1. Brown the meat in a large saucepan over medium heat. Drain off the fat. Add the beans, corn, olives, and taco seasoning. Stir and cook until heated through. Keep warm.

  2. Combine the lettuce, cheese, and tomatoes in a large salad bowl. Add the meat mixture and toss lightly to comine. Serve immediately.

  3. Pass the salad dressing, corn chips, and salsa.