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    Home » Recipes

    Favorite Layered Taco Salad (Vintage Recipe)

    April 1, 2019 • Updated: June 22, 2021 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    This post may contain affiliate links, but don't worry - they won't bite.

    Wavy Line

    "You don't have to have anything in common with people you've known since you were five. With old friends, you've got your whole life in common."

    – Lyle Lovett

    Wavy Line

    Standing: Julie, Jodi, Marilee, Linda, Kathy & Tracy | Sitting: Kay, Lurissa, Terry & Me

    Julie and I first met in kindergarten, and she lives on the opposite side of the country now. We haven’t seen one another face-to-face for probably two decades, but I still (and always will) count her among my dearest friends.

    My mother was a working mom in an era when most moms weren't, and I often went over to Julie's house after school. In those early, tender years, we spent countless hours together - most often playing house, or school, or our favorite, "Little Princess." 

    I loved going over to Julie’s house. She had two brothers, a sister, a black lab named Licorice, and a little cat named Twinkles. Twinkles was almost always pregnant or taking care of a litter, so there were often kittens to play with.

    Julie's mother was young and beautiful, and in my memory, she always had warm cookies waiting for us when we came home from school. She was patient in a way no other mother I knew was, and her melodic voice with its soft Polish accent only added to her enchantment.

    Julie's father had a quick smile and looked like a business suit model in the Sears Roebuck catalog, and he spoke with a quiet assurance that always made me feel safe. 

    In second grade, Jules and I were in Blue Birds together, and our moms were our group leaders. (Blue Birds was the junior organization to the Camp Fire Girls, now Camp Fire.) That year, Julie’s dad, who worked at the Frito-Lay plant in Portland, took us all on a tour of the Doritos factory.

    Now you may not know it, but it was Frito-Lay who introduced America to the first mass-produced flavored tortilla chips – specifically, Taco-flavored Doritos – in 1967. So let’s just say this all happened sometime after that… in an era before mandatory hairnets and plexiglass partitions and booties in food production rooms were the norm.

    It was also a time when a major food company would be totally cool with it if you were to lead a dozen or so eight-year-olds out onto their production floor, with its whirring, clanking machinery and endless conveyor belts, to show them first-hand how the chips get made. 

    Which is exactly what Julie’s dad did.

    I still remember feeling dwarfed by all those monstrous machines; the orange-gold chips tumbling down onto the conveyor, and the thick, heady scent of freshly toasted corn and exotic taco seasonings melding together. 

    As we gathered around and listened to him explain the chip-making process, Julie’s dad invited us to sample some chips, and he pointed to the conveyor belt. We all reached out and caught up handful as they ferried by, and as I bit the corner of one orange-colored triangle and crunched its warm, spicy deliciousness, I wished I had been brave enough to grab more. 

    At the end of our tour, Julie’s dad gave us each a little bag full of Frito-Lay products: Doritos, Fritos, and the like, and a little advertising cook booklet to give to our mom. When we got home from the field trip, my mom filed the little cook booklet in our kitchen cupboard alongside a collection of other similar handouts. At some point, I took it from the cupboard and kept it as my own, and it has held a special place in my recipe collection ever since.

    Every time I see that worn little booklet, I think of Julie and that field trip, and those warm, delicious chips. 

    Which brings me to today’s recipe. 

    Favorite Layered Taco Salad • Easy and economical, this beautiful layered taco salad is deliciously satisfying and always a crowd-pleaser! Tweet & Share!

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    NOTE: This post is neither sponsored nor endorsed by Frito-Lay. (But if anyone there reads it and is interested in seeing more, feel free to reach out! ?)

    Wavy Line

    By definition, most of the recipes in this vintage advertising booklet are simply branded twists on late-20th-century favorites: casseroles, Salisbury steak, fried chicken, and so forth.

    A few are combinations that lunchroom kids figured out long before Frito-Lay thought to write them down, like cheesy Frito hot dogs ("Glamour Dogs") and crunchy chip-filled sandwiches. And at least one - "Chili Pie Casserole" - has transcended the plate and become the stuff of childhood memories, known more commonly among the junior camping crowd as "Walking Tacos" or "Frito Pie."

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    Walking Tacos aside, the "Southwest Salad Bowl" recipe is the only one I've ever made from this cook booklet, and the one upon which my Favorite Layered Taco Salad is based. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman
    Here's a shot of the original recipe, complete with dog-ear and random splatters of taco salads past.

    This layered taco salad seems to have amazing crowd appeal: it is always a hit when I take it to parties and potlucks! You can dress it up pretty or just throw it together - it's great either way. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    Wavy Line

    Vintage Layered Taco Salad Redux 

    Over the years, I've made many changes and adaptations to the original "Southwest Salad Bowl." Be sure to scroll down and read the ingredient suggestions listed below the recipe. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman
    5 from 6 votes

    Favorite Layered Taco Salad

    Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!
    Print Recipe Pin Recipe
    Course: Main Course, Salad
    Cuisine: Tex-Mex
    Cook Time:1 hour
    Total Time:1 hour
    Servings: 8 servings
    Calories: 335kcal
    Author: Renee

    Ingredients

    US Customary - Metric
    • 4 cups Favorite Lettuce or Salad Greens chopped
    • 1 pound Favorite Ground Meat (e.g., chicken, turkey, beef, veggie crumbles)
    • 1 medium onion chopped
    • ½ teaspoon salt
    • 2 cups Favorite Cooked Beans
    • 5 ounces Favorite (Tex-Mex friendly) cheese grated
    • 2 ½ medium tomatoes cut in wedges
    • ¼ cup sliced olives for garnish
    • 6 ounces Favorite Flavored Tortilla Chips crushed (don't go crazy)
    Tomato Sauce (Or substitute 1 cup of your Favorite Salsa)
    • 8 ounces tomato sauce
    • ¼ teaspoon salt
    • ½ teaspoon Favorite Chili Powder (e.g., Chipotle, New Mexico, etc.)
    • ½ medium onion chopped
    • ½ medium tomato chopped

    Instructions

    • Saute ground meat, chopped onion in large skillet over medium heat, until meat is browned and onions are soft. 
    • Add salt and beans and heat through.
      Remove meat mixture from pan and set aside. 
    • In medium skillet, combine Sauce Ingredients (e.g., tomato sauce, salt, chili powder, chopped onion and tomatoes).
      Simmer over low heat for 10 minutes.
      Cool before proceeding. 
    • In a large salad bowl, layer lettuce, crumbled tortilla chips, meat mixture, sauce, and grated cheese.
      Repeat.
      Garnish with tomato wedges, sliced olives, and whole tortilla chips. 

    Notes

    Serve with our delicious Original Taco House Fiesta Dressing {CopyCat Recipe}!
    I like to use the Sauce layers to sort of "seal the salad," which I do by smoothing it down over the meat mixture with a spatula or the back of a large spoon. As in more traditional layered salads, this step seems to keep the lettuce crisper longer. 

    Nutrition

    Serving: 1serving | Calories: 335kcal | Carbohydrates: 30g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 709mg | Potassium: 672mg | Fiber: 7g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Check out these other meal-size, potluck-worthy salads from GHW:

    • Big Cuban Salad 
    • Spicy Thai Shrimp Salad
    • Citrus Pasta Salad
    • Mediterranean Panzanella {Italian Bread Salad}

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    INGREDIENT SUGGESTIONS & SUBSTITUTIONS

    • Lettuce:
      • Use your favorite lettuce or salad greens. Believe it or not, I prefer good, old-fashioned iceberg for this salad. The other ingredients are very dense, and the light, water heavy lettuce makes a nice contrast. 
    • Ground Beef:
      • I've used ground chicken, ground turkey, ground beef, and vegetarian crumbles [Morning Star], all with equal success.
      • If you use a poultry-based ground meat, add a splash of Worcestershire sauce to the meat, onion, and bean mixture to give it a little more body.
    • Kidney beans:
      • Use your favorite bean(s). I am not a fan of the kidney beans suggested in the original recipe, and usually use black or piquinto beans. 
    • American cheese: 
      • We prefer Jack or cheddar, or something along those lines. 
    • Taco Flavored Doritos:
      • Use your favorite flavored tortilla chips. (If you use plain chips, your salad will taste a little flat, but that's nothing that a little splash of my Original Taco House Fiesta Dressing can't fix!) 
    • Chili Powder:
      • Chili Powder in my part of the world has come a long, long way since I was a kid. Use the ground chili powder of your choice: chipotle, New Mexico, etc; just be mindful and adjust the amount accordingly.
    • Sauce 
      • If you don't want to go to the trouble of making the sauce, just use about a cups of your favorite mild-to-medium salsa.

    SERVING SUGGESTION: Serve with my Original Taco House Fiesta Dressing {Copycat Recipe}. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    PRO TIP: If you use Doritos brand tortilla chips, you will need the better part of one regular sized [9.75 oz] bag. Before you crush any chips for use in the salad, take some time to separate out the unbroken chips in the bag and set them aside. You will use them to garnish the salad before serving. You'll probably also have a few extra chips to munch on when you're done. 

    Wavy Line

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    of The Good Hearted Woman. ? Be sure to PIN this post!

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted WomanWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Kelsey says

      April 02, 2019 at 5:42 pm

      What a sweet memory! Taco salad makes a frequent rotation on my menu, I'd never thought of layering it, I'll have to try it.

      Reply
    2. Erin @ Platings and Pairings says

      April 02, 2019 at 8:35 am

      5 stars
      I love a good vintage recipe... especially when it sounds as delicious and amazing as this! Cannot wait to give this Taco Salad a try this summer!

      Reply
    3. jana seitzer says

      April 01, 2019 at 5:39 pm

      This looks like the perfect recipe for a party! I'm so in!

      Reply
    4. Catherine @ To & Fro Fam says

      April 01, 2019 at 3:42 pm

      5 stars
      This looks like such a fun dish! I bet it'd be such a hit at a potluck or other group gathering. I'm a big fan of layered dips because they include beans - I always want more protein at big gatherings.

      Reply
      • Renée ♥ says

        April 01, 2019 at 4:19 pm

        This is a big salad rather than a dip, but same idea, right? ?

        Reply
    5. Waz says

      April 01, 2019 at 2:19 pm

      5 stars
      I love taco salad, and this colorful layered recipe in a glass bowl is perfect for a party!

      Reply
    6. Marlynn | Urban Bliss Life says

      April 01, 2019 at 1:05 pm

      5 stars
      How I adore this story, Renee!! I, too, was a proud Blue Bird (as well as a Brownie). This recipe looks perfect for when the kids' friends descend on our house. Great recipe for a crowd!

      Reply
    7. Jacqueline Debono says

      April 01, 2019 at 11:55 am

      5 stars
      I think layered salads are so cool! Love the story behind this recipe! Childhood memories can be so special and inspiring!

      Reply
    8. Luci's Morsels says

      April 01, 2019 at 11:25 am

      How cute is this story? And I love Julie's family's pet-naming practices! Adorable!!

      Reply
      • Renée ♥ says

        April 01, 2019 at 11:26 am

        Thanks so much for reading, Luci!

        Reply
    9. Tisha says

      April 01, 2019 at 11:21 am

      I'm a huge taco salad lover!!! Love that this is layer after layer!

      Reply
    10. Kate says

      April 01, 2019 at 11:15 am

      5 stars
      This salad is so cute! This would be a fun one to bring to a summer picnic!

      Reply
      • Renée ♥ says

        April 01, 2019 at 11:18 am

        It's makes a great potluck dish!

        Reply
    11. Rosa says

      April 01, 2019 at 10:23 am

      Mmm I love tacos in all forms and this sounds amazing!

      Reply

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