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Classic Taco Salad


Whether you're packing work lunches or serving up dinner for four, this crunchy and satisfying Southwestern salad will not disappoint.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2005


  • 12 cups chopped romaine lettuce (about 1 head)
  • 1 diced ripe avocado
  • 2 halved and thinly sliced plum tomatoes
  • 2 cups broken tortilla chips
  • 1/4 cup prepared salsa
  • 3 cups thawed Taco Filling
  • Sour cream (optional)
  • Shredded Monterey Jack cheese (optional)


  1. In a large bowl, combine chopped romaine lettuce, avocado, plum tomatoes, tortilla chips, and salsa.

  2. Meanwhile, heat taco filling in a saucepan over low heat (or in the microwave). Divide lettuce mixture among four plates; serve with filling. Garnish with sour cream, shredded Monterey Jack cheese, and more salsa, if desired.

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