Cold Taco Salad

Cold Taco Salad

Author Serving Up Southern

Ingredients

  • 1 medium head of lettuce, shredded or torn into smaller pieces ( I use romaine)
  • 8 ounces of shredded cheddar cheese
  • 1 pound hamburger
  • 1 onion, chopped
  • 1 packet taco mix, divided
  • 1 can kidney beans
  • 4 medium tomatoes, diced
  • 1 bag Frito Honey BBQ Twists, corn chips, or tortilla chips

Dressing:

  • 8 ounces Thousand Island (I prefer Ken's)
  • 2 tablespoons sugar, or to taste
  • 1 tablespoon taco seasoning, reserved from packet
  • 1 tablespoon taco sauce

Instructions

  1. Reserve one tablespoon of taco seasoning from the packet.
  2. Brown hamburger and onion and drain. Add kidney beans and the remaining taco seasoning packet, stirring to coat.
  3. Layer hamburger in a bowl, then add lettuce and tomato.

For Dressing:

  1. Mix all ingredients.
  2. When ready to serve, add the dressing and chips. Toss all ingredients together and serve immediately.

Recipe Notes

If serving buffet style place all ingredients in individual bowls allowing everyone to build their own. When serving this way, I always double everything.