Ready in only 30 minutes, our Crunchy Potluck Taco Salad with tortilla chips, taco-seasoned ground beef, lettuce, tomatoes, olives and cheddar cheese is a must-make meal. Whip it up whenever you’re craving a flavorful dinner or lunch with crunch.

by Jessica Walker

  • Prep 30 Min
  • Total 30 Min
  • Servings10
Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 head iceberg lettuce, broken into small pieces
  • 2 medium tomatoes, chopped
  • 1/2 cup sliced ripe olives
  • 4 medium green onions, sliced (1/4 cup)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/2 cup Italian dressing
  • 1 bag nacho-flavored tortilla chips, coarsely crushed

Make With
Old El Paso

Steps

  • 1
    In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
  • 2
    In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
  • 3
    Just before serving, add dressing and chips; toss.

Tips from the Betty Crocker Kitchens

  • tip 1
    Eat it all up! This taco chip salad does not keep in the refrigerator. Make sure to toss immediately before serving.
  • tip 2
    Customize this taco salad recipe with tortilla chips with your family’s favorite taco ingredients.