A colorful, zesty dish that’s stood the test of time, Aunt Sue’s Taco Salad brings together bold Tex-Mex flavors with satisfying crunch and comforting nostalgia. With seasoned ground beef, crisp lettuce, fresh vegetables, beans, crushed tortilla chips, and tangy dressing, it’s the kind of meal that makes any gathering feel like home. Whether served at a potluck or as an easy family dinner, this classic taco salad delivers every time.
Why You’ll Love This Recipe
Aunt Sue’s Taco Salad is a beloved staple that blends the convenience of a one-bowl meal with the flavor of your favorite taco night. It’s quick to prepare, incredibly adaptable, and packed with contrasting textures—cool crisp lettuce, savory beef, creamy cheese, and crunchy chips. The Catalina or French dressing adds a signature tangy sweetness that balances out the savory elements perfectly. Ideal for feeding a crowd or making ahead for busy evenings, this retro-inspired favorite is always a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 head iceberg lettuce, shredded
- 1 large tomato, diced
- 1/2 red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups nacho cheese or plain tortilla chips, crushed
- 1/2 cup Catalina or French dressing
- Sour cream, for topping
Optional Add-Ins:
- Sliced jalapeños
- Black olives
- Chopped green onions
Directions
- In a skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain any excess fat.
- Stir in the taco seasoning with a splash of water. Simmer for 2–3 minutes until thickened. Let cool slightly.
- In a large salad bowl, combine shredded lettuce, diced tomato, red onion, shredded cheddar, and kidney beans.
- Add the seasoned taco meat and crushed tortilla chips. Toss the salad lightly to mix.
- Drizzle with Catalina or French dressing and toss again until evenly coated.
- Serve immediately with a spoonful of sour cream and any optional garnishes.
Servings and timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6 servings
- Calories: Approximately 395 kcal per serving
Variations
- Spicy Version: Use hot taco seasoning and add sliced jalapeños or spicy salsa.
- Chicken Taco Salad: Substitute ground beef with cooked shredded or ground chicken.
- Vegetarian Option: Omit the beef and double the beans or add black beans for a meatless version.
- Dressing Swap: Ranch, chipotle dressing, or a lime vinaigrette can be used in place of Catalina.
- Make It a Wrap: Wrap the salad mixture in large flour tortillas for an on-the-go option.
storage/reheating
Taco salad is best served fresh, as the chips and lettuce can become soggy over time. If planning to store or make ahead, keep the components separate:
- Store cooked taco meat in the refrigerator for up to 3 days.
- Keep salad ingredients in a separate airtight container.
- Add dressing and crushed chips just before serving to preserve texture.
Reheat the taco meat in a skillet or microwave before combining for leftovers.
FAQs
Can I make Aunt Sue’s Taco Salad ahead of time?
Yes, but it’s best to store the meat, vegetables, chips, and dressing separately. Combine everything just before serving.
What kind of chips should I use?
Nacho cheese or plain tortilla chips work well. Choose a sturdy chip that can hold up in the salad.
Can I use a different type of lettuce?
Yes, romaine or a spring mix can be substituted for iceberg, though iceberg adds a classic crisp texture.
Is Catalina dressing necessary?
Catalina gives the salad its retro flair, but you can use French dressing, ranch, or even salsa-based dressings.
Can this salad be made vegetarian?
Absolutely. Just omit the ground beef and consider adding extra beans or grilled vegetables for protein.
How do I keep the chips from getting soggy?
Add them last, just before serving, and toss gently to maintain crunch.
Can I use shredded rotisserie chicken instead of ground beef?
Yes, it’s a quick and tasty substitute that pairs well with the other ingredients.
What cheese works best for this recipe?
Cheddar is traditional, but Monterey Jack or a Mexican blend also works well.
Is this recipe gluten-free?
Yes, if you use gluten-free tortilla chips and taco seasoning, it can be made gluten-free.
What’s the best way to serve this at a party?
Serve it deconstructed with all toppings in separate bowls so guests can build their own salad and prevent sogginess.
Conclusion
Aunt Sue’s Taco Salad is a timeless, family-approved recipe full of flavor, texture, and charm. With seasoned beef, crisp lettuce, cheese, beans, and that signature Catalina dressing, it brings nostalgia and satisfaction to the table with minimal effort. Whether you’re making it for a casual dinner, a potluck, or just craving something hearty and fun, this easy taco salad is sure to be a favorite for years to come.
Print
Aunt Sue’s Taco Salad
- Total Time: 25 minutes
- Yield: : 6 servings
- Diet: Gluten Free
Description
Aunt Sue’s Taco Salad is a hearty, nostalgic Tex-Mex favorite packed with seasoned ground beef, fresh vegetables, shredded cheese, crunchy tortilla chips, and tangy Catalina dressing. This easy taco salad is perfect for potlucks, family dinners, or casual gatherings.
Ingredients
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1 lb ground beef
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1 packet taco seasoning mix
-
1 head iceberg lettuce, shredded
-
1 large tomato, diced
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1/2 red onion, finely chopped
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1 cup shredded cheddar cheese
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1 can (15 oz) kidney beans, drained and rinsed
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2 cups nacho cheese or plain tortilla chips, crushed
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1/2 cup Catalina or French dressing
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Sour cream, for topping
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Optional: sliced jalapeños, black olives, green onions
Instructions
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In a skillet over medium heat, cook ground beef until browned. Drain fat, then add taco seasoning and a splash of water. Simmer for 2–3 minutes until thickened. Let cool slightly.
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In a large salad bowl, mix shredded lettuce, diced tomato, chopped onion, cheddar cheese, and kidney beans.
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Add cooled taco meat and crushed tortilla chips. Toss gently to combine.
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Drizzle Catalina or French dressing over the salad and toss again until everything is evenly coated.
Notes
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Best served fresh to keep the chips crispy.
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Can be made ahead, but keep chips and dressing separate until ready to serve.
-
Great with ranch or chipotle dressing as a twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop, Tossed
- Cuisine: Tex-Mex
