For a vegetarian option, substitute the ground beef with 2 packages of plant-based ground meat. To add more freshness, consider incorporating diced avocado or chopped cilantro before serving. The dressing can be made several days in advance and stored in the refrigerator. For an extra layer of flavor, toast the tortilla chips lightly before crumbling them over the salad. Adjust the amount of hot pepper sauce to your preference. Start with a small amount and add more to taste.
Taco Bean Salad
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS15
A vibrant and hearty salad, perfect for gatherings or a satisfying meal any time of year. Featuring a medley of beans, seasoned beef, and a zesty dressing, this salad is sure to be a crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol93 mg
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Fiber13 g
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Protein28 g
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Saturated Fat18 g
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Sodium1352 mg
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Sugar3 g
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Fat80 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent (about 5 minutes). Reduce the heat to medium-low and continue cooking, stirring frequently, until the onion is deeply caramelized and dark brown (about 15-20 minutes).
02
StepAdd the ground beef to the skillet with the caramelized onions. Cook, breaking up the beef with a spoon, until it is evenly browned and no longer pink (about 10 minutes). Drain off any excess grease. Stir in the chili powder, oregano, and cumin, ensuring the spices are well incorporated (about 1 minute). Remove from heat and stir in the black olives, kidney beans, garbanzo beans, pinto beans, and black beans. Allow the mixture to cool completely.
03
StepIn a separate bowl, whisk together the mayonnaise, taco sauce, and hot pepper sauce until smooth. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld. For the best flavor, refrigerate overnight.
04
StepWhen ready to serve, layer the shredded iceberg lettuce in a large bowl or on individual plates. Top with the chopped tomatoes, shredded Cheddar cheese, the cooled bean and beef mixture, and crumbled tortilla chips. Drizzle generously with the prepared dressing.
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Domingo Bergstrom
Jul 1, 2025I made this for a potluck and it was gone in minutes! I added a little extra hot sauce for a kick.
Dayana Bosco
Jun 24, 2025I've made this recipe several times and it's always a crowd-pleaser. I sometimes add a can of corn for extra sweetness.
Garnett Schroeder
Jun 21, 2025The dressing is amazing! I refrigerated it overnight and it was even better the next day.
Clyde Gleichnergraham
Jun 16, 2025This salad was a huge hit at our family gathering! Everyone loved the flavors and it was so easy to make.