Trash Bag Taco Salad is a fun and easy salad to prepare for potlucks and parties. It’s loaded with taco meat, shredded lettuce, and all the trimmings for a sure crowd-pleaser, and it’s tossed together in a trash bag for quick cleanup.
I know what you’re thinking, and I totally agree. Trash bag taco salad doesn’t sound very appetizing but trust me; this is one of the best salads you’ll ever have!
I found this recipe online years ago, and it has since become my go-to food to bring for potlucks and parties. The name intrigued me to try it, and the taste got me hooked. Loaded with crisp corn chips, flavorful ground beef, ranch-style beans, salsa, cheddar cheese, and a colorful slew of tomatoes, onions, and olives, it’s sure to be a crowd-pleaser!
As the salad is popular for large gatherings and the bulk amount makes it difficult to mix in a regular-sized container, all the ingredients get tossed together in a trash bag (hence the name). It’s easy and fun to prepare and makes clean-up a breeze.
This dish is a fun and casual way to serve a crowd and can be customized to include any taco salad ingredients you like. As you’ll see in the recipe below, it makes a whopping 40 to 50 servings! You can, of course, scale it down for a regular family dinner or double it to feed an army easily.
Ingredient variations
Some taco salads can be high in calories, fat, and sodium, particularly those that are made with fried tortilla chips, high-fat meats, and high-calorie dressings. However, they can also be healthy and balanced if made with nutrient-dense ingredients. Here are some ways to make the recipe healthier.
- Use lean protein such as grilled chicken, turkey, or tofu.
- Bulk it up with lots of good-for-you vegetables such as romaine lettuce, jicama, bell peppers, mushrooms, and corn. The different colors and textures make the salad more visually appealing and nutritious.
- Use healthier toppings like avocado or guacamole, pico de gallo, cilantro, and low-fat cheeses.
- Skip the fried tortilla chips and use baked ones instead.
- Use a variety of beans, such as black or garbanzo beans.
- Swap the Catalina dressing with a low-fat dressing, or make your own using healthy ingredients such as plain Greek yogurt and salsa.
Helpful tips
- Due to the large amount of ingredients, a clean trash bag is traditionally used to combine and transport the salad to picnics and potlucks. You can, of course, use a large container if available.
- You can cool the seasoned beef completely before tossing with the rest of the ingredients or use it warm. Make sure to simmer the meat until most of the liquid is absorbed to keep the excess moisture from making the chips and veggies soggy.
Serving suggestions
Trash bag taco salad is a great potluck or picnic menu addition. You can also scale down the recipe for regular family dinners. Serve it as a complete meal with sides of Spanish rice and charro beans for a tasty taco night!
Storage instructions
- This taco salad includes ingredients that can become soft and soggy when stored, so it’s best to use it all up soon after it’s made.
- To prep ahead, store the meat, vegetables, toppings, and dressing in separate containers. Refrigerate until ready to use, up to 3 days.
- When ready to serve, heat the seasoned ground beef in a wide pan over medium heat or in the microwave at 2 to 3-minute intervals until heated through. Toss all the ingredients together.
Ingredients
For the Taco Meat
- 3 pounds ground beef
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 cup water
- 3 packets (1 ounce each) taco seasoning mix
For the Salad
- 3 iceberg lettuce, shredded
- 5 tomatoes, seeded and chopped,
- 1 large onion, peeled and diced
- 2 cans (15 ounces each) ranch-style beans, drained
- 1 cup sliced olives, drained
- 16 ounces corn chips
- 16 ounces Catalina salad dressing
- 1 1/2 cups salsa
- 1 cup sharp cheddar cheese, shredded
Instructions
For the Taco Meat
- In a skillet over medium heat, add ground beef. Cook, breaking into pieces with the back of the spoon, for about 3 to 5 minutes or until it begins to release fat. Drain excess fat if needed.
- Add onions and garlic and cook for about 2 to 3 minutes or until beef lightly browns and onions and garlic are softened.
- Add water and taco seasoning mix. Stir until well-dispersed. Bring to a boil.
- Lower heat and continue to cook, stirring occasionally, for 7 to 10 minutes or until most of the liquid is absorbed. Remove from heat and let cool.
For the Salad
- In a trash bag or very large container, combine taco meat, lettuce, beans, olives, corn chips, salad dressing, salsa, and cheese.
- Gently toss until well-distributed. Transfer to serving container.
Notes
- Due to the large amount of ingredients, a clean trash bag is traditionally used to combine and transport the salad to picnics and potlucks. You can, of course, use a large container if available.
- You can cool the seasoned beef completely before tossing it with the rest of the ingredients or use it warm. Make sure to simmer the meat until most of the liquid is absorbed to keep the excess moisture from making the chips and veggies soggy.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Erin says
Trash bags aren’t food safe though…because they are made for trash….
Karlaroundtheworld | Karla says
Contrary to what you said, I was intrigued with the name since I love tacos. Thank you for sharing this one, this one will be perfect for my Netflix!
Lalaine says
Yes, it’s perfect for binge-watching 🙂