Penny's Taco Salad
Prep time
Cook time
Total time
Crisp iceberg lettuce is tossed with seasoned beef and other fixins to make the perfect taco salad.
Recipe type: Main
Cuisine: American
Serves: 8
  • 1 lb lean ground beef
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp kosher salt
  • Dash pepper
  • 1 head iceberg lettuce, washed, drained and chopped
  • 1 lb sugar plum tomatoes, halved
  • 3-4 green onions, sliced
  • 1 bag (2 cups) shredded cheddar or Monterey jack
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 15 oz can black olives
  • 1 10 oz bag corn chips*
  • 1 bottle ranch dressing
  1. In a large skillet, brown the ground beef over medium heat. Add in the chili powder, garlic powder, cumin, salt, and pepper, stirring to fully coat the meat. Once the meat is cooked through, remove from heat and cool.
  2. While the meat is cooling, prep the veggies. Add all ingredients except the corn chips and ranch dressing to a very large salad bowl. You can arrange them decoratively as pictured here, or just toss them in.
  3. Immediately before serving, add the corn chips and ranch dressing, and toss until everything is well coated with the dressing.
*Feel free to use a large bag of tortilla chips instead, which is the original recipe. Just crush them up before adding to the salad. In the original recipe, the meat is not seasoned with anything but salt and pepper, but I like to toss in some authentic taco flavor.

Also note, 8 servings would be as a meal--this will feed a crowd as part of a potluck.
Recipe by Webicurean at