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+ servings

Chopped Taco Salad

Print Recipe
A classic chopped salad tossed in a homemade catalina dressing.
Course Salads
Cuisine Tex Mex
Keyword beef, bell peppers, olives, red onion, tortilla chips
Prep Time 30 mins
Cook Time 20 mins
Additional Time 10 mins
Total Time 1 hr
Servings 8 servings
Calories 516
Author Laurie McNamara


  • 2 pounds ground beef
  • 1 recipe taco seasoning
  • 1 (heaping) tablespoon unbleached all-purpose flour
  • 1/2 cup water
  • 1 head iceberg lettuce chopped
  • 1/2 orange bell pepper chopped
  • 1/2 red bell pepper chopped
  • 1/2 red onion chopped
  • 3 green onions chopped
  • 2 ounces sliced black olives chopped
  • 1 roma tomato seeded and chopped
  • 1 cup cheddar cheese grated fresh
  • 2 cups tortilla chips crushed (give or take)


  • In a large skillet cook the ground beef until browned. Remove all but two tablespoons of grease. Add in the taco seasoning and stir. Next, sprinkle on a heaping tablespoon of flour and stir until absorbed. Pour in a half cup of water and stir.
  • Remove and place the cooked taco meat into a bowl that has been in the freezer chilling. Stir every so often until the meat is completely cooled.
  • Once the taco meat has cooled, toss some into a bowl with your favorite toppings along with the chopped lettuce, shredded cheddar cheese, crushed tortilla chips and drizzle with the homemade dressing.
  • You could make a huge batch, but our family like to personalize it with the toppings we like and it's kind of fun!


Serving: 1g | Calories: 516kcal | Carbohydrates: 24g | Protein: 26g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 415mg | Potassium: 552mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 23mg | Calcium: 195mg | Iron: 3mg