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“I love taco salad, and it's quick and easy. This is a great variation from Taste of Home Cookbook and Lori Hinueber of Machesney Park, Illinois.”

Ingredients Nutrition

  • 12 lb lean ground beef
  • 13 cup water
  • 2 tablespoons taco seasoning
  • 2 cups mixed salad greens, torn
  • 1 cup red beans, rinsed and drained
  • 1 14 cups tortilla chips, coarsely crushed
  • 12 cup cheddar cheese, shredded
  • 1 medium tomatoes, diced
  • 14 cup onion, chopped
  • 2 tablespoons ripe olives, drained and sliced
  • 3 tablespoons green goddess salad dressing
  • 3 tablespoons ranch salad dressing


  1. In a small skillet, cook beef over medium heat until no longer pink and drain.
  2. Stir in the water and taco seasoning.
  3. Bring to a boil and cook and stir for 2 minutes or until thickened.
  4. Cool slightly.
  5. Divide the greens between two salad bowls or plates.
  6. Top with beans, half of the tortilla chips, and the beef mixture.
  7. Sprinkle with cheese, tomato, onion, olives, and remaining chips.
  8. Drizzle with salad dressings.

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