This Taco Salad recipe is my go-to when I want a quick and easy meal. Plus, as evidence proved, it’s a hit to take along to dinners and functions.
If you are looking for other great summertime salads to enjoy at home or for a potluck, try this southwest grilled chicken salad, garden-fresh pasta salad, this broccoli salad or this amazing BLT Pasta Salad – they are all to die for!
Once again I have a recipe feature that is brought to you from a pot luck function. Maybe 12 years ago, at a staff pot luck and a co-worker brought her famous Taco Salad with french dressing.
I, along with many others, left that afternoon with the recipe in hand. It was that good.
Even years later, we still talk about this recipe when together, and claim how much we all still make it today. This Taco Salad recipe is my go-to when I have ground beef on hand and want a quick and easy meal.
Plus, as evidence proved, this potluck taco salad is a hit to take along to dinners and functions. I’ve also made it out camping, it’s such a tasty fun meal to have anywhere!
Please note: The recipe you’ll find below is party-sized, so please half the amount if making for just your family unless you have a very large family. When halved, it’s the perfect amount for our family of 5, even with at least one person having seconds.
I also like that you can cook the ground beef in advance, and then warm it up right before. Then you can literally make this in no time!
What I really love, is that this Taco Salad recipe also has so many veggies, very colourful and so tasty, just like my Chicken Taco Soup recipe!
What goes in a taco salad?
This classic homemade taco salad recipe includes ground beef, lettuce, sweet peppers, green onion, tomatoes, cheese and nacho flavoured chips! The bold Mexican taste that brings it all together is thanks to the taco seasoning and French dressing.
Add a dollop of sour cream and it’s complete!
When taking this Classic Taco Salad recipe to functions such as a fun potluck, I suggest waiting until just before serving to add the nacho chips and dressing. Or else can get soggy depending on how long it sits before enjoying.
You could add the taco seasoning to the meat when cooking, yet I find that sprinkling it on at the end is best.
This is so that everyone can add as little or as much as they prefer. Plus, the taco taste is more pronounced that way.
I’d call Taco Salad a heathy meal or side, with the exception of the chips of course. You want the crunch yet you can always try and substitute as desired and see how it turns out. Also note that serving ‘chips for dinner’ makes you absolutely the best parent in the world. Just ‘sayin!
While the dressing is a little more intricate, I would very much compare this to the ever-popular ‘Taco in a Bag’ idea.
Yet this recipe is party-sized. I sometimes CRAVE this salad, and it’s been a favourite of mine for years, and I hope it becomes one of yours as well.
Nutrition Information: Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 200 Saturated Fat: 3g Cholesterol: 14mg Sodium: 211mg Carbohydrates: 20g Fiber: 2g Sugar: 2g Protein: 6g