# Taco Salad

A delicious and healthy taco salad that can be served as a main course, featuring ground beef, fresh vegetables, cheese, and a unique Thousand Island and taco seasoning dressing.

- Cuisine: Mexican
- Category: Salad
- Language: en

## Ingredients

- ground beef
- 1 pack taco seasoning
- 1 tbsp taco seasoning
- brown sugar
- salt
- Thousand Island dressing
- 1 head iceberg lettuce, chopped
- fresh diced tomatoes
- black beans, drained and washed
- shredded cheese
- 1 bag nacho cheese chips, crushed

## Instructions

1. Brown the ground beef.
2. Once the beef is almost done browning, open one pack of original taco seasoning.
3. Take out one tablespoon of taco seasoning and set it aside; add the rest to the ground beef, mix, and finish cooking.
4. Once the ground beef is done, remove the extra liquid or grease using a paper towel.
5. Let the ground beef cool off by placing it in a pie plate in the fridge or freezer.
6. In a separate bowl, add brown sugar and salt to the one tablespoon of taco seasoning.
7. Add a bunch of Thousand Island dressing to the seasoning mixture.
8. Whisk all the dressing ingredients together and let it sit for the sugar to dissolve.
9. Chop up a head of iceberg lettuce and put it in a big bowl (at least eight quarts or bigger).
10. Dice fresh tomatoes and add them to the bowl with the lettuce.
11. Drain and wash black beans with cold water, then dump them into the bowl.
12. Add shredded cheese (either store-bought or freshly shredded) to the bowl.
13. Add the cooled ground beef to the bowl.
14. Crush a bag of nacho cheese chips into manageable size pieces and add them to the bowl.
15. Pour the Thousand Island and taco seasoning dressing mix over all the ingredients.
16. Take a couple of spoons and mix everything together well.

## Equipment

- pie plate
- big bowl
- spoons

## Tips

- Brown the ground beef and let it cool completely before mixing it with the other ingredients.
- Use a paper towel to absorb extra grease from the cooked ground beef.
- To cool ground beef faster, place it in a pie plate in the fridge or freezer.
- Chop the iceberg lettuce first as it forms the base of the salad.
- If you prefer, you can add chopped onion.
- Serve the taco salad within an hour of mixing to prevent the chips from getting soggy.
- The recipe is available in the creator's Amish cookbook.

## Source

- Original video: https://www.facebook.com/share/v/18VGuAVKty/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/c1c0ec7a-38ef-4a2a-9388-f7abfc10e51b
- Extracted: 2026-05-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt