Make Ahead Taco Salad
This Make-Ahead Taco Salad recipe is perfect for a summer dinner or a lunch. It also makes a great lunch on the go.
Servings: 4
Calories: 365kcal
Ingredients
- 1 lb. lean ground beef
- 1 package Taco seasoning any brand
- 1 head of lettuce shredded
- ½ cup red onion chopped
- 1 can kidney beans rinsed & drained
- 1 avocado peeled and diced
- 1 tomato chopped
- 1 cup shredded cheddar cheese
- ½ bottle Catalina salad dressing any brand
- 1 bag Corn or tortilla chips
Instructions
- Cook ground beef in a frying pan over low-medium heat until brown
- Add taco seasoning mix packet, but do not add any liquid.
- While beef is cooking, combine shredded lettuce, onion, beans, avocado, tomato, and cheese in a bowl.
- Add ground beef to the mixture. If you are going to serve this Taco Salad the next day or later today, cover the bowl and refrigerate until serving time.
- When you are ready to serve, add salad dressing (I use about ½ of a bottle, but you can add more if you like). You can also use a light Catalina dressing and it is really good. The sweetness of the dressing is a nice offset to the mild spices in the meat seasoning.
Notes
This salad is great for a packable lunch. Store ingredients in an airtight container and add dressing when ready to eat.
This recipe can be doubled or tripled for more servings.
Nutrition
Calories: 365kcal | Carbohydrates: 8g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 265mg | Potassium: 760mg | Fiber: 4g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 11mg | Calcium: 224mg | Iron: 3mg