Mama's Easy Taco Salad | Buffie's Home Decorating

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I can’t remember a time I didn’t have Mama’s Taco Salad in my life. The reason is…my Mama (aka Lana) made this recipe on a regular basis my whole life.

Since having a family of my own, we have enjoyed this taco salad recipe for many years. It’s going on four decades strong, and it’s still an oldy but goody.

My Mama doesn’t remember who gave her this recipe. So I truly can’t give credit to where credit is due. But to honor the woman who raised me and has loved me longer than any one else here on Earth, I think she deserves the recognition for keeping this yummy dish in our family recipe collection.

In Mama’s original version, she used Ott’s Original Salad Dressing. Its made in Carthage, Missouri, near my hometown of Bentonville, Arkansas. Well, they don’t sell Ott’s in Nashville where I live now, so we use Kraft’s Catalina, and it tastes just fine.

This taco salad recipe is super easy to make! We love it for Taco Tuesday or any night of the week. It’s a meal in itself. You can make different variations. For myself, since I’m a vegetarian, I set aside a bowl without the meat while the rest of the family enjoy it with beef. It’s hearty, yet surprisingly light!

You can double it, triple it, and even quadruple it. It’s sure to please a crowd.

Mama’s Taco Salad – The Recipe

1 lb. Ground Beef

1 package Old El Paso Taco Seasoning

2 cans Bush’s Chili Beans (do not drain)

1 bag of Romaine Lettuce or 1 head chopped

4-5 Tomatoes, chopped

2 cups of Kraft Four Cheese or Mexican Cheese Blend, shredded

1 bottle Kraft Classic Catalina Dressing or Ott’s Original Dressing

2 bags Tortilla Corn Chips or Doritos (1 for the recipe and 1 for serving)

Step 1

Brown the ground beef. Make sure to chop it well. Cook until completely brown with no pink showing. Salt to taste, then drain.

Step 2

Open the Bush’s Chili Beans, do not drain. Pour into a medium saucepan, and cook on low until they begin to boil. Then remove from heat.

Step 3

Return drained meat to pan, and stir in Old El Paso Taco Seasoning. No need to reheat the beef. Mixture will be dry, but it’s okay because the beans will add moisture in the next step.

Step 4

Stir the heated beans into the seasoned beef. Mix well.

Step 5

Add chopped lettuce to an extra large bow.

Step 6

Chop tomatoes and add to lettuce.

Step 7

Add shredded cheese to the bowl.

Step 8

Open one of your chip bags and crunch into small pieces. Add to the bowl. This is a great way to get your kids in the kitchen. They all love to do this step.

Step 9

Add the meat and bean mixture to the bowl and mix well. I just love my Sur la Table melamine bowl!

Step 10

Add the salad dressing to taste. We use pretty much the whole bottle. Mix well.

Step 11

Eat up and enjoy! Even though this is pretty much Americanized Mexican food, your family will love it, and you will love how easy it is to make a satisfying meal any day of the week. Thanks Mama! Buen provecho!