Taco Salad for a Crowd
Perfect for potlucks, parties, and large family gatherings, this vibrant Taco Salad for a Crowd is the ultimate way to feed a hungry group in style. Packed with layers of seasoned ground beef, crisp romaine lettuce, juicy cherry tomatoes, shredded cheddar cheese, hearty black beans, and sweet corn, this salad is bursting with flavor and texture. A creamy homemade taco dressing made with sour cream, salsa, and ranch ties it all together, while crushed tortilla chips add a delightful crunch. Topped with colorful garnishes like green onions, black olives, and optional avocado and cilantro, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, this crowd-pleasing taco salad is not only quick and easy to prepare but also fully customizable to suit your guests’ tastes—perfect for making any gathering a fiesta!
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Recipe Information
Ingredients
- 3 pounds Ground beef
- 3 packets Taco seasoning
- 1.5 cups Water
- 3 heads Romaine lettuce
- 4 cups Cherry tomatoes
- 3 cups Shredded cheddar cheese
- 3 cups Canned black beans, drained and rinsed
- 3 cups Canned corn, drained
- 2 cups Sour cream
- 2 cups Salsa
- 1.5 cups Ranch dressing
- 10 cups Tortilla chips
- 1 cup Green onions, chopped
- 1 cup Black olives, sliced
- 2 whole Avocado, diced (optional)
- 0.5 cup Cilantro, chopped (optional)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 7-10 minutes. Drain any excess grease.
Add taco seasoning and water to the skillet with the cooked beef. Stir well and simmer for 5 minutes until the mixture thickens slightly. Set aside to cool.
While the beef cools, chop the romaine lettuce and place it in a large serving bowl or platter.
Halve the cherry tomatoes and evenly distribute them over the lettuce.
Scatter the shredded cheddar cheese, black beans, and corn on top of the lettuce and tomatoes.
In a medium-sized mixing bowl, whisk together the sour cream, salsa, and ranch dressing to create the taco dressing.
Once the beef has cooled slightly, spread it evenly over the salad.
Right before serving, roughly crush the tortilla chips and sprinkle them over the salad.
Drizzle the creamy taco dressing over the top of the salad, or serve it on the side for guests to add themselves.
Garnish with green onions, black olives, and optional toppings like diced avocado and chopped cilantro.
Nutrition Facts
Calories |
11775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 823.4 g | 1056% | |
| Saturated Fat | 283.9 g | 1419% | |
| Polyunsaturated Fat | 75.7 g | ||
| Cholesterol | 1675 mg | 558% | |
| Sodium | 32158 mg | 1398% | |
| Total Carbohydrate | 764.7 g | 278% | |
| Dietary Fiber | 158.2 g | 565% | |
| Total Sugars | 127.0 g | ||
| Protein | 476.8 g | 954% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5366 mg | 413% | |
| Iron | 71.1 mg | 395% | |
| Potassium | 15373 mg | 327% | |
*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.
