Some dishes make enough for almost everyone. And some dishes make enough for truly, absolutely everyone! Potluck Taco Salad is the latter. So much juicy, savory, spicy taco meat, crispy lettuce, crunchy nacho-cheese-flavored chips, and creamy taco-inspired dressing! Everyone is going to want seconds after all, so why not make Potluck Taco Salad and ensure everyone will get thirds?! This is the most welcomed salad at all potlucks, and you’ll only have to worry about bringing home an empty bowl!

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  • 1 1/2 pounds ground beef
  • 2 (1-ounce) envelopes taco seasoning, divided
  • 1 medium head iceberg lettuce
  • 1 (10-ounce) package nacho-flavored tortilla chips, coarsely crushed
  • 2 pints grape tomatoes, halved
  • 2 (16-ounce) cans kidney beans, rinsed and drained
  • 3 (2.25-ounce) cans sliced ripe olives, drained
  • 1 1/2 cups cheddar cheese, shredded
  • 1 large sweet onion, chopped
  • 2 (4-ounce) cans chopped green chiles
  • 1 1/2 cups Thousand Island salad dressing
  • 1 1/3 cups salsa
  • 1/3 cup sugar


Step 1 –In a Dutch oven over medium heat, add the beef with 1 envelope plus 2 tablespoons of the taco seasoning and cook until the meat is no longer pink, for about 5-7 minutes.

Step 2 –Drain the fat from the Dutch oven.

Step 3 –In a very large serving bowl, combine the lettuce, the chips, the tomatoes, the beans, the olives, the cheese, the onion, the chiles, and the cooked beef.

Step 4 –In a small bowl, combine the salad dressing, the salsa, the sugar, and the remaining taco seasoning.

Step 5 –Pour the dressing mixture over the salad and toss to coat.

Step 6 –Serve.