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Taco Salad for a Large Crowd

62 reviews
Total Time
Prep: 25 min. Cook: 10 min.

Recipe by Lisa Homer, Avon, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Oct. 04, 2023

I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. —Lisa Homer, Avon, New York

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Test Kitchen Tips
  • Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Check out our best taco salad recipes ever!

    • Watch how to Make Taco Salad for a Large Crowd

    Test Kitchen Approved

    Taco Salad for a Large Crowd

    62 reviews
    Prep Time 25 min
    Cook Time 10 min
    Yield 26 servings

    Ingredients

    • 1-1/2 pounds ground beef
    • 2 envelopes taco seasoning, divided
    • 1 medium head iceberg lettuce
    • 1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
    • 2 pints grape tomatoes, halved
    • 2 cans (16 ounces each) kidney beans, rinsed and drained
    • 3 cans (2-1/4 ounces each) sliced ripe olives, drained
    • 1-1/2 cups shredded cheddar cheese
    • 1 large sweet onion, chopped
    • 2 cans (4 ounces each) chopped green chiles
    • 1-1/2 cups Thousand Island salad dressing
    • 1-1/3 cups salsa
    • 1/3 cup sugar
    Text Ingredients

    Directions

    1. In a Dutch oven over medium heat, cook and crumble beef with 1 envelope plus 2 tablespoons taco seasoning, until meat is no longer pink; drain.
    2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chiles and beef mixture.
    3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

    Nutrition Facts

    1-1/3 cups: 262 calories, 15g fat (4g saturated fat), 24mg cholesterol, 696mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 10g protein.