Ultimate Taco Salad

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 932
  • Calories from fat: 62%
  • Fat: 64g
  • Saturated fat: 21.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.3g
  • Carbohydrate: 64.4g
  • Fiber: 0.0g
  • Cholesterol: 120mg
  • Iron: 0.0mg
  • Sodium: 1692mg
  • Calcium: 0.0mg


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 (16 1/2-ounce) can cream-style corn
  • 1 (16-ounce) can red kidney beans, drained
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (11-ounce) package corn chips
  • 6 cups torn iceberg lettuce
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 2 cups diced tomato
  • 1 (2 1/4-ounce) can sliced ripe olives, drained
  • 1 (3-ounce) package cream cheese, softened
  • 1 ripe avocado, peeled and mashed
  • 3/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon chopped green chiles
  • 1 clove garlic, crushed
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce


  1. Cook ground beef and onion in a large skillet over medium heat until browned, stirring until meat crumbles. Drain and return to skillet. Add corn, beans, and seasoning mix; stir well.
  2. Layer corn chips, beef mixture, and lettuce evenly on individual serving plates. Top evenly with shredded cheese, tomato, and olives.
  3. Beat cream cheese at medium speed of an electric mixer until light and fluffy. Add avocado and remaining ingredients; beat well. Serve avocado mixture with salad.
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