Taco Bean Salad

Name: Taco Bean Salad
Total time: 35 min
Yield: 12 Servings
Ingredients: 1 teaspoon olive oil; 4 cups mayonnaise; 1 cup taco sauce; 2 teaspoons hot pepper sauce; 🧅 1 large onion, chopped; 1 head iceberg lettuce, shredded; 🍅 1 tomato, chopped; 🐄 2 pounds ground beef; 2 (14 ounce) cans light red kidney beans, drained and rinsed; 1 (16 ounce) garbanzo beans, drained and rinsed; 1 (16 ounce) can pinto beans, drained and rinsed; 1 (16 ounce) can black beans, drained and rinsed; ½ cup chili powder; 1 tablespoon dried oregano; 2 tablespoons ground cumin; 🧂 Salt and ground black pepper to taste; ¾ cup sliced black olives; 🧀 2 cups shredded Cheddar cheese; 🌽 2 cups crumbled tortilla chips

Cost $25, save $15

Source: Recommended by CookPal

35 Min
12 Servings
$25

Taco Bean Salad

Cost $25, save $15

Source: Recommended by CookPal

35 Min
12 Servings
$25

INGREDIENTS

Condiments and Oil
- 1 teaspoon olive oil
- 4 cups mayonnaise
- 1 cup taco sauce
- 2 teaspoons hot pepper sauce
Vegetables
- 🧅 1 large onion, chopped
- 1 head iceberg lettuce, shredded
- 🍅 1 tomato, chopped
Proteins
- 🐄 2 pounds ground beef
- 2 (14 ounce) cans light red kidney beans, drained and rinsed
- 1 (16 ounce) garbanzo beans, drained and rinsed
- 1 (16 ounce) can pinto beans, drained and rinsed
- 1 (16 ounce) can black beans, drained and rinsed
Spices
- ½ cup chili powder
- 1 tablespoon dried oregano
- 2 tablespoons ground cumin
- 🧂 Salt and ground black pepper to taste
Additional Toppings
- ¾ cup sliced black olives
- 🧀 2 cups shredded Cheddar cheese
- 🌽 2 cups crumbled tortilla chips

STEPS

Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.

Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve.

Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

NUTRIENTS

Per 1 serving

🔥

986

Calories

28
Protein
43
Carbs
80
Fats

💡 Serving the salad fresh will keep the tortilla chips crispy.For a spicier version, increase the hot sauce or add diced jalapeños.Prepare the dressing and bean mixture a day ahead to enhance flavors.