Best Ever Taco Salad
Recipe from: Connie Johnson


1 16 oz. can garbanzo beans, drained and rinsed (don't substitute these, they make a great addition to the salad)

1 16 oz. can pinto beans, drained and rinsed

1 16oz. can black olives, drained and sliced

4 tomatoes – seeded and diced (I use plum tomatoes as they are firm with few seeds)

1 lb ground beef (season with a little salt, onion powder, garlic powder and cumin) - cooked, drained and cooled.


Blend 16 oz bottle creamy Italian dressing and 16 oz. jar of chunky salsa (mild or medium depending on your taste)

Pour 1/3 of dressing mixture over first 5 ingredients. Stir together and refrigerate until serving time.


1 head lettuce – cut or torn into bite size pieces

1 4 oz bag of mixed greens

½ to 1 bunch of fresh Cilantro, roughly chopped (amount depends on how much you like cilantro).

Combine in a large serving bowl and refrigerate.


1 small bag of crushed tortilla chips. (I use restaurant style Tostitos)

To Serve:

Pour ½ of remaining dressing over greens and stir to coat. Add crushed tortilla chips and add bean, olive, tomato and beef mixture. Stir all together. Add more dressing as needed.

This is a great recipe! Serves 12