Midwest Taco Salad
Bring the heartwarming flavors of the Midwest to your table with this irresistibly crunchy and flavor-packed Midwest Taco Salad! This crowd-pleasing recipe is a perfect blend of seasoned ground beef, crisp iceberg lettuce, juicy tomatoes, creamy shredded cheddar cheese, and zesty black beans, all topped with the satisfying crunch of corn chips like Fritos. The secret to its signature tangy-sweet flavor lies in the Western-style salad dressing, which ties all the ingredients together in the most delicious way. In just 30 minutes, you’ll have a vibrant salad that’s hearty enough to be a main dish yet simple enough for a quick weeknight dinner. Whether garnished with fresh cilantro or customized with optional add-ins like sliced black olives, this salad is a versatile hit for family meals or potluck gatherings alike. Don't wait—make this refreshing take on taco night today!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 0.25 cup water
- 1 head of iceberg lettuce
- 2 large tomatoes
- 1 cup shredded cheddar cheese
- 1 cup canned black beans, drained and rinsed
- 2 cups corn chips (e.g., Fritos)
- 0.5 cup sliced black olives (optional)
- 0.75 cup Western-style salad dressing
- 2 tbsp cilantro (optional, for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a wooden spoon as it cooks. Drain excess grease if necessary.
Stir in the taco seasoning and 1/4 cup water, mixing well to coat the beef. Allow the mixture to simmer for 2-3 minutes, then remove from heat and let it cool slightly.
While the beef cools, prepare the vegetables. Rinse and chop the iceberg lettuce into bite-sized pieces and place it in a large salad bowl. Dice the tomatoes and set aside.
Add the diced tomatoes, shredded cheddar cheese, black beans, corn chips, and sliced black olives (if using) to the bowl with the lettuce.
Once the beef has cooled slightly, add it to the salad bowl.
Drizzle the Western-style salad dressing over the salad and toss everything together until evenly coated.
Taste and adjust seasoning if necessary. Add a sprinkle of chopped cilantro on top if desired.
Serve immediately, as the corn chips can soften over time. Leftovers can be stored in an airtight container in the refrigerator for up to one day, but it’s best enjoyed fresh.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
