Taco Salad

By Sohla El-Waylly

Updated January 21, 2026

  • An overhead image of a bowl topped with lettuce, cheese, tortilla chips and beans.
    James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5(1,514)
Comments
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This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste. 

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Ingredients

Yield:4 servings

  • 2 tablespoons neutral oil (such as safflower or canola)

  • 1 pound ground beef 

  • Salt

  • 1 medium yellow onion, finely chopped

  • 2 teaspoons ground cumin

  • 2 teaspoons dried oregano

  • 1 ½ teaspoons chili powder

  • 3 garlic cloves, finely chopped

  • 1 (15.5-ounce) can pinto beans, drained, ½ cup bean liquid reserved

  • Corn chips (preferably Fritos), as desired

  • 2 cups/4 ounces coarsely grated Colby or Cheddar cheese, plus more for serving

  • 1 small head iceberg lettuce, shredded

  • 1 large beefsteak tomato, chopped

  • 1 avocado, chopped

  • 2 limes, cut into wedges

  • ½ cup sour cream

  • Hot sauce, to serve

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

41 grams carbs; 126 milligrams cholesterol; 777 calories; 24 grams monosaturated fat; 5 grams polyunsaturated fat; 19 grams saturated fat; 54 grams fat; 2 grams trans fat; 13 grams fiber; 1216 milligrams sodium; 37 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large cast-iron or stainless skillet over medium-high, heat the oil until it shimmers. Add the beef and press it into one even layer. Sprinkle evenly with salt and onion, and cook, undisturbed, until the beef is deeply browned on the bottom and still slightly pink on top, and the onions have wilted, 5 to 7 minutes. If there is an excess of fat in the pan at this point, tip the skillet and use a spoon to discard it.

  2. Step 2

    Sprinkle over the cumin, oregano, chili powder and garlic. Using a wooden spoon, break the meat into small crumbles and stir. Cook, stirring frequently, until the spices are aromatic and the meat has cooked through, about 2 minutes.

  3. Step 3

    Add the beans and reserved bean liquid, and use the spoon to scrape up any browned bits. Simmer until mostly reduced, about 2 minutes. Remove from heat, taste and add more salt if needed.

  4. Step 4

    Arrange some corn chips evenly across the bottom of four serving plates. Evenly divide the meat mixture, cheese, lettuce, tomato and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with a handful of crushed corn chips, a big dollop of sour cream, and extra cheese. Serve right away with hot sauce alongside.

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Ratings

5 out of 5
1,514 user ratings
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Comments

NorwayKidd

A perfect dressing for this salad is (clutch your pearls everyone, there is a bottled dressing suggestion ahead) is a half and half mix of Thousand Island dressing and a hot as you like it salsa. You're welcome.

Kan

While this is not a healthy meal, Fritos and Doritos are terrible junk food - so high in salt they’re almost inedible. Try a good quality blue corn chip like Bearitos.

Matthew

This is the quintessential Seventh-day Adventist meal and is referred to as "haystacks." I prefer mine with homemade guacamole, black beans (or chili beans, or both), salsa, a blend of romaine and spinach, cheese, sour cream, cilantro, and Chili Cheese Fritos.

Chris

Love this recipie - and Sohla! I serve with tortilla chips and Fritos to have options. Also, you can add any veggies you like - I add diced red peppers and black olives. I use salsa as the dressing and pretend it’s healthier. I also like to make it more salad than chips - I’m watching my figure. I love that it uses some pantry spices instead of taco seasoning mix. I’ve also found you can add the same amount of water if you don’t want to use the bean liquid; you may just need to reduce a few minutes more.

Emiley

I subbed lentils for the beans because I don’t love the texture of beans and I can’t detect lentils and it was great. I love recipes like this because they’re so easy to modify to your liking or what you have in your pantry! It was delicious.

LA

made a salad dressing from another recipe which it needed; simple avocado oil, 1/4c lime juice, 1/2 t of chili powder, sprinkles of dried oregano and cumin....was just right.

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