Taco Salad

This is a recipe that I got from my mother, who found it in the newspaper years ago.

It’s very light, and the homemade dressing is amazing!


ground beef – 1 lb.

garlic – 1 or 2 cloves, chopped fine

cooking onion – 1 small, chopped fine

iceberg lettuce – 1 head, chopped

sweet onion – 1 small, chopped fine

black olives – 4 oz., sliced

tomatoes – 2, chopped

avocado – 1, chopped

black beans or kidney beans – 1 can, drained

taco chips – 8 oz., crushed

Monterrey or pepper jack cheese – 6 oz., shredded

French dressing (your favorite brand, or try the recipe that follows)


Saute the beef, cooking onion, and garlic (use a little oil if needed), until the beef is thoroughly cooked.

Drain the beef.

Put it in a large glass salad bowl or rectangular glass pan.

Add the lettuce, sweet onion, olives, tomatoes, avocado, and beans.

Add the taco chips and toss with the French dressing.

Sprinkle the top with the shredded cheese.

Can be served cold or at room temperature.

French Dressing:

Cider vinegar – 1/4 cup

Olive oil – 1/2 cup

Dijon mustard – 1 Tbsp.

Garlic – 1 or 2 cloves, crushed (I use one)

Ketchup – 2 Tbsp.

Salt – 1/2 tsp.

Pepper to taste

Throw all the ingredients in a jar with a tight lid, and shake until well blended.

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