Taco Salad with Corn Chips | CookOS

Taco Salad with Corn Chips

Name: Taco Salad with Corn Chips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 2 tbsp taco seasoning; 2 tbsp salsa; 1 (15 oz) can seasoned black beans; 1 (15 oz) can corn; 1 head iceberg or romaine lettuce; 1 cup shredded cheddar cheese; 1 cup cherry tomatoes; 1/4 cup green onions; 1 (2.25 oz) can sliced black olives; 2 cups corn chips; 1/2 cup guacamole; 1/2 cup sour cream; 1/4 cup salsa, for topping; Catalina dressing, for drizzling

This taco salad layers seasoned ground beef, black beans, corn, and fresh toppings over crisp lettuce and finishes with a crunch of corn chips and Catalina dressing. It's a complete, no-fuss weeknight meal that feeds a crowd.

🌍American 🏷️Taco salad 🏷️Salad 🏷️Ground beef 🏷️Corn chips Tex-mex

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

1 lb ground beef
2 tbsp taco seasoning
2 tbsp salsa
1 (15 oz) can seasoned black beans
1 (15 oz) can corn
1 head iceberg or romaine lettuce
1 cup shredded cheddar cheese
1 cup cherry tomatoes
1/4 cup green onions
1 (2.25 oz) can sliced black olivesoptional
2 cups corn chips
1/2 cup guacamoleoptional
1/2 cup sour creamoptional
1/4 cup salsa, for toppingoptional
Catalina dressing, for drizzling

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Instructions

1
In a large skillet over medium-high heat, cook the ground beef, breaking it apart, until browned.
2
Stir in the taco seasoning and 2 tablespoons of salsa.
3
Reduce heat and let the mixture simmer for about 5 minutes.
4
While the beef simmers, drain the canned black beans and corn.
5
On a large platter, spread the chopped lettuce in an even layer.
6
Top the lettuce with the drained black beans and corn.
7
Spoon the warm beef mixture over the beans and corn.
8
Sprinkle the shredded cheese, halved tomatoes, sliced green onions, and optional black olives over the salad.
9
Top with a layer of lightly crushed corn chips.
10
Add scoops of guacamole, sour cream, and additional salsa over the chips, if desired.
11
Drizzle the Catalina dressing all over the top of the salad.
12
Serve immediately. You can either toss the salad or let everyone serve themselves from the platter.

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Tips & Notes

Pro tips

Brown the ground beef fully and drain excess fat before adding taco seasoning and salsa; this prevents a greasy salad.
Warm the seasoned black beans and corn slightly before assembling for better flavor integration, or use them at room temperature for faster prep.
Add corn chips only just before serving or sprinkle on individual portions to maintain their crunch.
Use a large, shallow platter to distribute ingredients evenly and make layering visually appealing.

Substitutions

Ground beef → ground turkey or shredded rotisserie chicken (maintain taco seasoning)
Iceberg/romaine lettuce → mixed greens or spinach (use within 1 hour of assembly)
Cheddar cheese → Mexican blend or Monterey Jack (use equal amount)
Catalina dressing → ranch or cilantro lime vinaigrette

Storage & make-ahead

Store cooked seasoned beef, beans, corn, and dressing separately in airtight containers for up to 3 days; assemble with fresh lettuce and chips just before serving.

Common Questions

Can I make this taco salad ahead of time?

Prepare all components separately and assemble just before serving to keep the lettuce crisp and corn chips crunchy. Store cooked beef and dressing in the refrigerator for up to 3 days.

What can I use instead of Catalina dressing?

Ranch, cilantro lime vinaigrette, or a simple lime-cumin dressing work well as alternatives.

Can I substitute the ground beef?

Ground turkey, shredded chicken, or seasoned black beans alone make good vegetarian swaps with the same seasoning approach.

How do I keep the corn chips from getting soggy?

Add corn chips at the very end, right before serving, or sprinkle them on individual portions rather than mixing into the entire salad.

Can this salad be scaled for a larger crowd?

Yes—multiply all ingredients proportionally. Keep the seasoning ratio the same (2 tbsp taco seasoning per 1 lb ground beef) and assemble in batches or on multiple platters.