Taco Salad

Spice up your dinner with this Mexican favorite!

  • Servings: 8
  • Cook Time: 35 Min
  • Main Ingredient: Beans


  • 1 lb. ground beef
  • 1 large onion (chopped (about 1 cup))
  • 3 Tbsp. chili powder
  • 1 15 oz. can Joan of Arc ® Spicy Chili Beans (undrained)
  • 1 15 oz. can Joan of Arc ® Garbanzo Beans (undrained)
  • 1 6 oz. can B&G ® Large Pitted Ripe Olives (drained, chopped)
  • 1 head iceberg lettuce (coarsely chopped)
  • 8 oz. Sharp Cheddar cheese (shredded)
  • 2 medium tomatoes (coarsely chopped)
  • 4 oz. corn tortilla chips (coarsely broken (about 32 chips))
  • 1/2 cup mayonnaise
  • 1/4 cup Ortega ® Thick & Smooth Taco Sauce-Medium


Prepare dressing; set aside. In large, non-stick skillet over medium-high heat, cook ground round and onion, stirring to break up meat, until meat is browned and all pan juices evaporate. Stir in chili powder; stirring constantly, 1 minute. Stir in beans with liquid and olives; simmer, uncovered, 10 minutes to blend flavors. Meanwhile, in large bowl, toss lettuce, cheese, tomatoes and broken tortilla chips. Spoon salad mixture onto 8 large plates. Spoon warm beef mixture evenly over salads. Drizzle with dressing. Garnish with additional tortilla chips, if desired. Serve immediately. Makes 8 main-dish servings. Dressing: In small bowl, whisk mayonnaise and taco sauce until blended. For a creamier salad, dressing mixture may be doubled.