Taco Bean Salad

What’s Cokkin’? Aunt Daphen’s Taco Bean Salad…

Family get-togethers mean games, laughter, storytelling and of course, food. During a trip to Missouri to visit my aunt, she pulled out her trusty recipe box, thumbed through it, and found this recipe she wanted me to “fix that evening for supper.”

There are many versions of taco salads out there, but I’ll always remember this one as the one I shared with my dear aunt, and I won’t ever vary from her recipe. Hoping I can return next year for her 90th birthday where, I’m sure, I’ll be asked to make it again! Enjoy!

Serves: 4-6 

Prep time: 15-20 minutes

Cook time: 15 minutes

Total time: 30-35 minutes

Seasoned hamburger ingredients:

1 pound ground beef 

1 T tomato paste

½ – 1 cup water

1 packet of taco seasoning 


1 T chili powder

½ tsp. salt

¾ tsp. cumin

½ tsp. dried oregano

¼ tsp. garlic powder

¼ tsp. onion powder

Taco bean salad ingredients:

3 large tomatoes, chopped

1 head iceberg lettuce, chopped 

6 cups coarsely crushed

tortilla chips

2 cups shredded cheddar cheese

1 16 oz. can kidney beans, rinsed and drained

4 green onions, chopped

2 cups seasoned hamburger, cooled to room temperature  

Directions to prepare hamburger:

STEP 1: Heat a heavy skillet over medium heat. Add the ground beef, breaking up with a wooden spoon as it cooks.  Let it cook until browned, about 10 minutes. Drain excess grease and return skillet to the stove.  Reduce the heat to low. 

STEP 2: Add ½ cup of the water, tomato paste and taco seasoning packet or individual seasonings. Stir together until the meat is coated in the sauce. Add more water as needed for blending meat

and seasoning.  

STEP 3: Simmer 5 more minutes, then turn off heat and remove pan from stove. Allow to cool to room temperature, about 5 – 8 minutes. 

Directions for salad:

STEP 1: In a large bowl, toss the tomatoes, lettuce, chips, cheese, beans and onions.

STEP 2: Spoon the hamburger over the salad and toss gently. Serve with salsa, sour cream and black olives for garnish.

By Lana Granfors
Photo by Kara Stewart
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