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Big Picnic Taco Salad

A fun, healthy potluck dish. Try this Big Picnic Taco Salad. It comes together quickly, serves a crowd and is everybody's favorite.
Prep Time15 mins
Total Time15 mins
Course: Main Dishes
Cuisine: American
Servings: 10 servings
Calories: 432kcal


  • 1 pound ground beef, cooked and crumbled (double this for an even heartier salad)
  • 1 packet taco seasoning (double as needed)
  • 1 large bowl lettuce, we like a combination of spinach and garden lettuce about 12 cups worth
  • 1 yellow onion, diced
  • 1 cup cherry tomatoes, whole or halved
  • 1 green pepper, diced
  • 16 ounce can kidney beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 2-3 cups slightly crushed tortilla or corn chips
  • 1 cup French catalina dressing
  • 1/4 cup Italian dressing


  • In a large skillet, cook and crumble the ground beef over medium-high heat. Sprinkle with taco seasoning as it cooks.
  • Prepare all vegetables and toppings. Stir together the French Catalina and Italian Dressing. Keep ingredients separate until ready to serve.
  • When ready to eat, combine all ingredients in a large bowl. Toss and serve immediately.


Serving: 1serving | Calories: 432kcal | Carbohydrates: 37g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 613mg | Potassium: 500mg | Fiber: 6g | Sugar: 10g | Vitamin A: 550IU | Vitamin C: 15mg | Calcium: 156mg | Iron: 3mg