Taco Bean Salad


This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.

Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hrs 5 mins
12 servings


  • 1 teaspoon olive oil

  • 1 large onion, chopped

  • 2 pounds ground beef

  • ½ cup chili powder

  • 1 tablespoon dried oregano

  • 2 tablespoons ground cumin

  • ¾ cup sliced black olives

  • 2 (14 ounce) cans light red kidney beans, drained and rinsed

  • 1 (16 ounce) garbanzo beans, drained and rinsed

  • 1 (16 ounce) can pinto beans, drained and rinsed

  • 1 (16 ounce) can black beans, drained and rinsed

  • salt and ground black pepper to taste

  • 4 cups mayonnaise

  • 1 cup taco sauce

  • 2 teaspoons hot pepper sauce

  • 1 head iceberg lettuce, shredded

  • 1 tomato, chopped

  • 2 cups shredded Cheddar cheese

  • 2 cups crumbled tortilla chips


  1. Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

  2. Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.

  3. Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

Chef's Note:

After making the hamburger/bean mix, we divide this into freezer bags (about 2 to 3 cups per bag) and freeze it. When we're ready to use it, we make fresh dressing, thaw the bean mix and make the fresh salad. You can also add avocados to the top of the salad if you'd like.

Nutrition Facts (per serving)

986 Calories
80g Fat
43g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 986
% Daily Value *
Total Fat 80g 103%
Saturated Fat 18g 88%
Cholesterol 93mg 31%
Sodium 1352mg 59%
Total Carbohydrate 43g 16%
Dietary Fiber 13g 46%
Total Sugars 3g
Protein 28g
Vitamin C 11mg 53%
Calcium 260mg 20%
Iron 6mg 35%
Potassium 631mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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