Go Back
Cold Taco Salad

Cold Taco Salad

Serving Up Southern
5 from 1 vote
Print Recipe Pin Recipe

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
 

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

For Dressing:

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

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.

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

Have you tried this recipe?Tag @servingupsouthern and hashtag it #servingupsouthern

© SERVING UP SOUTHERN. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any blog post or social media is strictly prohibited.