With a tasty mix of seasoned ground beef, crisp lettuce, and tangy salsa, these salads have been a go-to option for decades, loved for its simplicity and deliciousness.
Whether you’re spicing up a weekday dinner or need something versatile for summer get-togethers, these 80s-era variations on the classic Tex-Mex-inspired taco salad deliver.
Taco salad is an easy meal during the summer
Article from The Argus-Leader (Sioux Falls, SD – August 5, 1987)
Effortless meals are especially popular during the hot summer months.
Whether you’re preparing a meal for your family, or are entertaining friends, a hearty salad is certain to please any appetite. That’s where the taco salad comes in.
Consisting of lots of lettuce, browned hamburger, a variety of vegetables, sauces and dressings, a taco salad is a meal in itself.
These tasty salads can be made a number of ways with various ingredients. Here are a couple of recipes — thanks to Sue Corlett of Hawarden, Iowa, and Mrs Chris Van Wyhe of Hills, Minnesota, respectively.
Easy taco salad
Ingredients
1 pound ground beef
1 tablespoon chili powder
1/8 teaspoon pepper
2 large tomatoes (cut in wedges)
1 large red or white onion
1 head lettuce (shredded)
1 can kidney beans (drained and rinsed)
1/2 pound Cheddar cheese (grated)
1 small bottle Italian dressing
1 bottle taco sauce
1 small package taco chips or taco shells (crushed)
Directions
Brown meat and add chili powder and pepper. Drain off excess fat and cool. Add tomatoes, onion, lettuce, kidney beans, cheese, dressing and taco sauce. Before serving, add chips and toss.
Taco salad & dressing
Ingredients
1 pound hamburger
1 package taco seasoning
1 head lettuce (shredded)
4 medium tomatoes (diced)
1 can kidney beans
1 large onion
8 ounces shredded Cheddar cheese
1 package taco-flavored chips
Dressing ingredients
8 ounces Thousand Island dressing
1/3 cup sugar
1 tablespoon taco seasoning
1 tablespoon taco sauce
Directions
Brown hamburger. Add taco seasoning; reserving 1 tablespoon for dressing. Cool. Layer salad ingredients in bowl, starting with lettuce and ending with cheese. Cover and refrigerate. When ready to serve, toss with combined dressing and chips.
Taco tower
This recipe for taco tower served as a dip with round taco chips came from Reid Holsen of Sioux Falls.
Ingredients
2 ripe avocados
8-ounce package cream cheese
1 large container sour cream
1 medium chopped onion
1 head lettuce (chopped)
2 chopped tomatoes
3 cups shredded Cheddar cheese
Directions
Peel and pit avocados. Combine softened cream cheese and sour cream. Beat mixture until smooth without lumps. Add garlic salt to taste. Spread this mixture on a large cookie sheet or serving platter. Top with chopped onions, lettuce, tomatoes an Cheddar cheese. Serve as a dip with round taco chips.
Colby Fiesta Taco Salad
Ingredients
- 6 six-inch diameter flour tortillas
- 2 tablespoons of melted butter
- 1 pound of ground chuck
- 1 package (1-1/4 ounces) of taco seasoning mix
- 3/4 cups of water
- 2 cups of shredded iceberg lettuce
- 1 can (15-1/4 ounces) of garbanzo beans, rinsed and drained
- 1 large tomato
- 1 medium onion, sliced into rings
- 1/2 cup of pitted, ripe olives
- 1 cup of evaporated milk
- 2 cups (8 ounces) of shredded Colby cheese
- Chopped jalapeno peppers, if desired
Instructions
Brush tortillas lightly with butter. Place tortillas, overlapping slightly in a round pie plate. Bake in a 350 degree F oven for 10 minutes. Brown ground chuck in skillet until crumbly; drain off excess drippings.
Add seasoning mix and water: simmer, uncovered for 10 minutes. Meanwhile, sprinkle lettuce over tortillas. Combine ground beef mixture, beans, tomatoes, onions and olives. Spoon over lettuce. Heat evaporated milk in medium-sized saucepan until bubbles form around the edges. Reduce heat to low. Stir in cheese until melted. Add peppers, if desired. Pour over ground meat mixture. Carefully lift tortillas and topping.
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2 Responses
i would like to have that recipe for taco salad please
please send me the recipe for the taco salad and shell