clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chopped Taco Salad Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 3/4lb ground beef
  • 1 (1 ¼ ounce) packet taco seasoning
  • 1 (8 ounces) can tomato sauce
  • 1 (15 ounces) can black beans (drained)
  • 8 cups romaine lettuce (coarsely chopped)
  • 2 large tomatoes (seeded and chopped)
  • 1 (2 1/3 ounce) can be sliced black olives (drained)
  • 1 cup grated Colby-jack cheese
  • 1 bag tortilla chips
  • Dressing-
  • 1 ripe Hass avocado (halved and peeled)
  • 2 tablespoons olive oil
  • ¼ cup plain yogurt
  • 1 small garlic clove (minced)
  • juice of 1 lime
  • ¼ cup fresh cilantro (chopped)
  • ½ cup buttermilk
  • ½ teaspoon salt
  • freshly ground black pepper


  1. To make the dressing- place the avocado, olive oil, yogurt, garlic, lime juice, cilantro, buttermilk, salt, and pepper into a food processor or blender, blend until smooth. Set aside.
  2. In a large skillet brown the ground beef over medium-high heat. As the beef cooks break it up into chunks with a spatula. Drain off any excess fat. Stir in the taco seasoning. Stir in the tomato sauce and black beans. Reduce heat to medium-low and simmer for 10 minutes.
  3. To assemble the salad- place a layer of tortilla chips onto 4 plates. Divide the lettuce among the 4 plates on top of the tortilla chips. Top with some of the meat mixture, cheese, tomatoes, and olives on each plate. Drizzle the dressing onto the top of the salads.