Taco Salad Recipe
This yummy taco salad recipe is perfect for easy dinners or parties and tastes amazing! It is made with basic salad ingredients that you probably already have at home.
Servings: 4 servings
- 1/2 pound cooked ground beef
- 2 cans kidney beans drained
- 15 ounces salsa
- 15 ounces canned tomato sauce
- 140 grams gluten-free tortilla chips
- lettuce shredded
- 2 tablespoons sour cream
- additional salsa
- 1/2 cup shredded cheddar cheese
- ranch optional
Place the beef, beans, tomato sauce and salsa in the crockpot
Cook on high 2-3 hours
Crush tortilla chips on plates then add some shredded lettuce
Top that with the crockpot chili
Garnish with sour cream, salsa, cheese and fresh lime juice and ranch if you would like
Can you make this on the stovetop?
Absolutely! Just cook everything for 30 minutes.
How long does taco salad last in the fridge?
Taco salad will last up to 5 days in the fridge in an airtight container. You want to make sure you store vegetables, toppings, and meat in separate containers because they will get soggy if stored together.
Pro tip: Add homemade taco seasoning, chili powder, or garlic powder to the crockpot for extra flavor.
Additional toppings: Feel free to add sour cream, black beens, cheddar cheese, pinto beans, lime juice, avocado slices, black olives, etc. to your taco salad! The options are almost endless.
Serving: 1serving | Calories: 423kcal | Carbohydrates: 37g | Protein: 23g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1455mg | Potassium: 872mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1151IU | Vitamin C: 10mg | Calcium: 199mg | Iron: 4mg