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Trash Bag Taco Salad

Trash Bag Taco Salad

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 clean up.
Course Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 40 Servings
Calories 278kcal
Author Onion Rings and Things


For the Taco Meat

  • 3 pounds ground beef
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 1/2 cups water
  • 3 ounce taco seasoning mix

For the Salad

  • 3 iceberg lettuce, shredded
  • 5 tomatoes, seeded and chopped,
  • 1 large onion, peeled and diced
  • 30 ounces 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


For the Taco Meat

  • In a skillet over medium heat, add ground beef. Cook, breaking into pieces with 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 mixture is thickened. 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.


Adapted from Taste of Home


Serving: 190g | Calories: 278kcal | Carbohydrates: 28.4g | Protein: 17g | Fat: 10.8g | Saturated Fat: 2.5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 408mg | Potassium: 608mg | Fiber: 4.8g | Sugar: 2.9g | Vitamin A: 250IU | Vitamin C: 9.1mg | Calcium: 80mg