Chili Bean Taco Salad
15 min
30 min


2 tablespoons vegetable oil

1 teaspoon chile powder

1/4 teaspoon salt

4 (6-inch) corn tortillas, cut into 2x1/2-inch pieces

1 pound lean ground beef

1 (15-ounce) can spicy chili beans, undrained

1 (10-ounce) package mixed salad greens

1 cup shredded Cheddar cheese

1 tomato, cut into wedges

1 avocado, sliced

1/2 cup sour cream

Salsa, if desired

How to make

  1. STEP 1

    Heat oil in 10-inch skillet; stir in chili powder and salt. Add tortilla pieces; cook over medium-high heat, stirring constantly, 3-4 minutes or until crisp. Remove from skillet. Drain on paper towels.

  2. STEP 2

    Cook ground beef in 10-inch skillet over medium-high heat 5-8 minutes or until beef is no longer pink. Add chili beans; continue cooking, stirring occasionally, 4-5 minutes or until heated through.

  3. STEP 3

    Combine prepared tortilla strips, salad greens, cheese, tomato and avocado in bowl; toss lightly.

  4. STEP 4

    Divide greens mixture among 4 individual plates. Top each serving with 1/2 cup bean mixture and 2 tablespoons sour cream. Serve with salsa, if desired.


41Fat (mg)
95Cholesterol (mg)
880Sodium (mg)
41Carbohydrates (g)
11Dietary Fiber
37Protein (g)


Explore reviews from
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  March 17, 2010

For just 2 people, I reduced the beef to 1/2 pound, added chopped onion to the beef for additional flavor and lots of chili powder. Also, I only used 3 flour tortillas. This is such an easy and tasty dish. Yum!

— says Pat
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