Taco Salad Casserole, Taco Salad Recipe, Taco Salad, 4th of July Taco Salad

The Best Taco Salad Casserole – The Best 1

This is a fun and delicious Taco Salad Casserole that Cheyenne came up with for a 4th of July barbecue that we needed a creative way to bring a dish for a crowd.  This is a really cute way to pull that off.
Crunchy lettuce, spiced ground beef, juicy tomatoes this is a great Taco Salad Casserole recipe with chips it makes it even better. Serve them separately or crumble over the top. This is a real crowd-pleaser.
 
 
Taco Salad Casserole, Taco Salad for a Crowd, 4th of July Taco Salad, by Rosevine Cottage Girls
 

What goes with a taco salad?

 
Chips and salsa
 

Should Taco Salad Be Warm Or Cold?

Taco salad has warm and cold ingredients. The lettuce is cold and crisp and the salsa, tomatoes, onions, etc are cold.
 

Is taco salad bad for you?

Taco salad casserole can be made to fit many dietary needs. For low carbohydrate diet, you can omit the tortillas, for non-dairy you can exchange the sour cream and cheese for non-dairy varieties,  for low fat you can replace the cheese with a lower fat variety, and the meat for chicken or turkey.  
 

Is this taco salad casserole gluten-free?

Check your tortilla chips to make sure they are free of gluten.  Other than that I believe it is gluten-free.
 

Can I make this Taco Salad Casserole non-dairy? 

Yes, you can omit the sour cream and the cheese in this taco salad casserole or you can purchase non-dairy options for them.
 

How long will this taco salad casserole last?

Because you are putting warm ingredients on the cold lettuce it is going to tend to want to wilt the salad so I think this particular salad is better served right away unless you use ground beef that has been refrigerated then put on it.  Cover it with plastic wrap and keep it in the refrigerator until ready to serve. 
 

Taco Salad Casserole

 

Ingredients:

1 Pound Organic Ground Beef (we use grass-fed beef)
9 -10 Black Olives (we like to cut them into fourths)
1 – Tomato diced up (we use organic tomatoes )
1 – Onion diced
Corn tortilla chips (we use organic corn chips) or homemade flour tortilla chips
1 Container Sour-Cream (we use organic when we can find it)
1/2 A block or Monterey Jack or of Jalapeno Jack Cheese (Shredded)
1/2 A Head Of Organic Lettuce (Chopped)
 
Seasonings:
 

Supplies: 

 

Directions:

  • Take the ground beef out of the package and place it in a saute’ pan. If you have low-fat ground meat you may want to put a little healthy oil in it to keep it from sticking.
  • Cook the ground beef until it is brown, (don’t overcook it and make it dry), and season with Mrs. Dash Chipotle Seasoning, Salt, Cayenne pepper (if desired), Onion Powder, Garlic Powder, paprika to taste.  
  • When it has been browned taste the meat and add seasonings as needed.
  • Let the meat cool.
  • Place a layer of the corn tortilla chips at the bottom of your baking dish.
  • Chop up the salad and add on top of your chips.
  • Dice your onion and put on the lettuce (you can saute’ this and add to the meat if you don’t want them raw).
  • Sprinkle the lettuce with grated cheese.
  • Strain your ground beef well, then add on top of your salad.
  • Put Sour-Cream in a ziplock bag and cut off the end. Use it as an icing bag and pipe in white stripes across your salad.
  • Then add tomatoes for the red stripes on the taco salad casserole flag.
  • Put the chopped olives in a square (like the blue part on the flag).
  • Pipe Sour-Cream in small drops in small circles for the stars over the olives
  • Add some corn tortilla chips around the edges of the casserole dish.
  • Add cheese on top of the chips.

Print Taco Salad Casserole Recipe

Yield: 1 casserole dish full of salad

Taco Salad Casserole

sketch of the rosevine cottage girls and animals

Delicious crispy lettuce, sweet juicy tomatoes, spicy onions and shredded cheese covered with sour cream and crunchy corn chips make this salad fantastic.

Ingredients

  • 1 Pound Organic Ground Beef (we use grass-fed beef)
  • 9 -10 Black Olives (we like to cut them into fourths)
  • 1 - Tomato diced up (we use organic tomatoes )
  • 1 - Onion diced
  • Corn tortilla chips (we use organic corn chips) or homemade flour tortilla chips
  • 1 Container Sour-Cream (we use organic when we can find it)
  • 1/2 A block or Monterey Jack or of Jalapeno Jack Cheese (Shredded)
  • 1/2 A Head Of Organic Lettuce (Chopped)
  • Fresh Salsa
  • SEASONINGS:
  • Mrs. Dash Chipotle Seasoning
  • Salt
  • Paprika
  • Cayenne Pepper
  • Onion Powder
  • Garlic Powder
  • SUPPLIES
  • Saute' Pan
  • 8x13 Baking Dish
  • Ziplock bag

Instructions

Cook the ground beef until brown, (don't overcook) and season with Mrs. Dash Chipotle Seasoning, Salt, Cayenne pepper, Onion Powder, Garlic Powder, paprika to taste.

Let cool. Place a layer of chips at the bottom of you baking dish.

Chop up the salad and add on top of your chips.

Dice your onion and put on the lettuce.

Sprinkle the lettuce with grated cheese.

Strain your ground beef well, then add on top of your salad.

Put Sour-Cream in a ziplock bag and cut off the end. Use it as an icing bag and pipe in white stripes across your salad.

Then add tomatoes for red stripes.

Put olives in a square (like the blue part on the flag).

Pipe Sour-Cream in small drops in small circles.

Add chips around the edges of the pan.

Add cheese on top of the chips.

Notes

Can be served with diced avocados, guacamole or other toppings.

 

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