Corn Chip Taco Salad

There are taco salads. And then there is this recipe for corn chip taco salad that has all the great taco salad ingredients and a corn chip crunch!

Why we love this recipe

Okay, I love love love this taco salad, and here’s why. Not because it is ridiculously easy to make (and it is).

Not because it tastes ridiculously good (and it does). It’s because — unlike 99.9% of most taco salads — the crunchy part of the taco salad is actually worth eating.

And by that I mean this:  usually you order a taco salad and it comes in a giant tortilla “bowl.” You say to yourself, Self, I’m just going to eat the salad part, and you work through all that good stuff in the bowl.

Pretty soon your taco salad is gone and the only thing left standing is the tortilla bowl.

So you break off a piece of the side of it, and honestly? It’s not that good. It’s okay….but it’s kind of bland and not that tasty…but it’s there on your plate, and pretty soon you have picked off most of the sides of it.

And so your awesome taco salad has ended with a whimper.

But in THIS taco salad, my friends, your favorite corn chips take the place of that tortilla bowl.  They are added to the salad at the very end and tossed right into the salad along with everything else.

So every other bite contains a hit of salty corn chip wonderfulness along with all the other taco salad taste sensations.

Ingredients you need

Ingredient additions and substitutions

• Taco Seasoning: You can find this in the International Foods section of your supermarket…or in about five minutes you can make your own with this super easy taco seasoning recipe!
• Corn Chips: We love the regular size Frito chips for this recipe, but any corn chips will work! Do get the regular small ones – the scoop kind are a little big for this salad. But if that’s all you can find, just crunch them up a little before adding them.
• Avocado: These are notorious for being super hard when you buy them (you can find them in the produce section of your supermarket) so I always try and get mine a few days ahead to give it time to soften up. You can also swap out the avocado for guacamole, either the already prepared kind, or you can make your own – here’s my favorite guacamole recipe!

See the recipe card for full information on ingredients and quantities.

Here’s how to make this recipe

Step 1: : First we make the taco meat!  Cook a pound of ground beef with a packet of taco seasoning, according to taco seasoning mix directions…or even better, make your own taco seasoning – it takes five minutes and has zero ingredients that you can’t pronounce.

Step 2: Combine the cooked meat, one head of chopped iceberg lettuce, three chopped tomatoes (or if you aren’t in tomato season, you might want to use a couple cups of halved cherry tomatoes – they taste good all year!) some shredded cheddar and two peeled and chopped avocados in large mixing bowl.

Step 3: Now mix it all together until it is fully combined. The taco flavoring in the meat drippings will serve as the “dressing” for the salad.

And…you’re done!

Recipe FAQ

Want to round out your meal?

Well, you KNOW we need a margarita with this supper...this recipe for a strawberry basil margarita is my all time fave.

And if you want to swap out the avocado for some guacamole (or have avocado AND guacamole) I love this easy recipe for bacon guacamole.

And after all that spicy deliciousness, let’s cool down with this recipe for peanut butter pretzel ice cream cake!

Other taco recipes we love

Could you leave us some stars?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰

Corn Chip Taco Salad

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★★★★★

5 from 2 reviews

There are taco salads. And then there is this recipe for corn chip taco salad that has all the great taco salad ingredients and a corn chip crunch!

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 one ounce packet taco seasoning mix (or two tablespoons homemade taco seasoning)
• 1 head iceberg lettuce, chopped
• 3 chopped tomatoes (or 2 cups halved/quartered cherry tomatoes)
• 2 peeled and chopped avocados
• 2 cups shredded cheddar cheese
• 3 cups corn chips

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Instructions

1. Prepare taco meat with ground beef according to taco seasoning mix directions.  If you are using your own taco seasoning, add it along with a cup of water once the beef is brown and let it simmer for 5 minutes.
2. Combine all ingredients chips in large mixing bowl. The taco flavoring in the meat juices will serve as the “dressing” for the salad.
3. Throw caution to the wind and have seconds.

Notes

• Taco Seasoning: You can find this in the International Foods section of your supermarket…or in about five minutes you can make your own with this super easy taco seasoning recipe!
• Corn Chips: We love the regular size Frito chips for this recipe, but any corn chips will work! Do get the regular small ones – the scoop kind are a little big for this salad. But if that’s all you can find, just crunch them up a little before adding them.
• Avocado: These are notorious for being super hard when you buy them (you can find them in the produce section of your supermarket) so I always try and get mine a few days ahead to give it time to soften up. You can also swap out the avocado for guacamole, either the already prepared kind, or you can make your own – here’s my favorite guacamole recipe!

Keywords: corn chip taco salad, easy taco salad recipe, kid friendly taco salad, gluten-free taco salad with chips