Taco salad big enough for group

July 07, 2010

This is a great recipe for picnics and large gatherings. Everyone always asks for the recipe. It easily serves 25 people. Most of the ingredients can be prepared ahead of time and then, right before serving, add the dressing and chips.

- Denise Miller, member of Women of Valor Ministries Inc., a Hagerstown organization offering educational, resource and support services to empower people to transform their lives. For more, go to .

Taco salad

2 pounds ground beef
2 1.25-ounce packs of Taco Seasoning mix
1 head of iceburg lettuce
4 medium to large tomatoes
1 red onion
1 small can of black olives, chopped
2 15.5-ounce cans chickpeas or garbanzo beans
2 15-ounce cans kidney beans
1 24-ounce bottle of Catalina dressing
1 large bag of corn chips (see cook's note)
16-ounce jar salsa
12-ounce tub sour cream

Brown ground beef in pan. When cooked, drain oil, add taco seasoning mix according to directions.


In the meantime, cut up lettuce, tomatoes and onion and place in large bowl. Add cooked beef, olives, chickpeas and kidney beans. Stir to combine ingredients. Refrigerate until ready to serve.

When ready to serve, pour in about 2/3 of the Catalina dressing and mix well. Crush the corn chips and add to salad mixture. Serve with sides of salsa and sour cream.

Cook's note: Denise Miller uses Frito's brand corn chips.

- Courtesy of Denise Miller

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