Cooking with Chef Bryan: Easy taco salad

Easy taco salad. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley


  • 1 pound lean ground beef, tofu, chicken or turkey
  • 1 tbsp creole seasoning salt
  • 2 cups cooked kidney bean (rinsed and drained)
  • 1 head iceberg lettuce (chopped)
  • 2 cups shredded cheddar cheese
  • 5 tomatoes, chopped
  • 1 bag corn tortilla chips (I like to use taco flavored Doritos)
  • French dressing
  • sour cream
  • salsa
  • salt and pepper


  1. Heat a large skillet on the stove and cook the hamburger. Drain excess grease from the hamburger, rinse the cooked hamburger if needed.
  2. Add the creole seasoning to the hamburger. Stir to combine. Set aside
  3. In a large bowl add the chopped lettuce, kidney beans, shredded cheese, and chopped tomatoes. Toss to combine.
  4. Add the hamburger to the lettuce mixture and mix to combine. Add enough french dressing to lightly coat.
  5. Place a large handful of corn tortilla chips on a plate and top with lettuce mixture. Finish off with a dollop of sour cream and salsa. Salt and pepper to taste and enjoy!