Corn Chip Taco Salad

Corn chip taco salad mixture.

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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!


  • 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


  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.


    • 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!