Grandma's Taco Salad

    10 min

    A great dish for parties!

    Berkshire, England, UK
    3 people made this

    Serves: 18 

    • 1 head lettuce
    • 2 large tomatoes
    • 2 avocados
    • 1 small onion
    • Green or black olives to taste
    • 1 pkg lightly salted tortilla chips, crushed
    • 1 (400g) can red kidney beans, drained
    • 1 (400g) can chick peas, drained
    • 50 ml Italian salad dressing
    • 3 tablespoons soured cream
    • 3 tablespoons taco seasoning
    • 175g grated Cheddar cheese

    Prep:10min  ›  Ready in:10min 

    1. Chop all the fresh vegetables to the desired size for a salad. In a large mixing/salad bowl, combine the first 8 ingredients (up until the chick peas). Set aside.
    2. In a separate, small mixing bowl, mix the Italian salad dressing, the soured cream and the taco seasoning together until thoroughly blended. Pour on top of the salad and toss together until evenly distributed throughout.
    3. Sprinkle cheddar cheese on top and serve immediately.*


    If needed, you can cover and refrigerate this. However, when already mixed, the tortilla chips can become very soggy.

    Editor's Note:

    This recipe was edited by staff, to conform to measures and ingredients that are familiar to UK and Irish home cooks.

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