Why You’ll Love This Recipe
Easy Taco Salad is a vibrant, satisfying dish that combines seasoned ground beef, crisp lettuce, crunchy tortilla chips, and flavorful toppings all in one bowl. Perfect for a quick weeknight dinner or a casual gathering, this recipe delivers all the bold flavors of tacos in a lighter, fork-friendly format.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beeftaco seasoning mixolive oiliceberg or romaine lettucegrape tomatoesshredded cheddar cheesediced red onionblack beans (optional)corn kernels (optional)sour creamguacamalasalad dressingtortilla chips or taco shellscrushed fresh cilantro (optional)
directions
Heat olive oil in a skillet over medium heat and add ground beef. Cook until browned, breaking it apart with a spoon.
Stir in taco seasoning mix and a splash of water. Simmer until well-coated and heated through. Remove from heat and let cool slightly.
In a large bowl, layer chopped lettuce, halved grape tomatoes, diced onions, black beans, corn, and shredded cheese.
Add the cooked taco meat over the salad.
Top with dollops of sour cream, guacamole, and your favorite salad dressing.
Sprinkle with crushed tortilla chips or broken taco shells for crunch.
Garnish with fresh cilantro if desired. Serve immediately.
Servings and timing
This recipe serves 4 people.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes
Variations
Swap ground beef for ground turkey or shredded chicken for a leaner version.
Use Greek yogurt instead of sour cream for a lighter topping.
Try a southwest ranch or lime vinaigrette as the dressing.
Add jalapeños or hot sauce for extra heat.
Turn it into a taco bowl by adding a base of rice or quinoa.
storage/reheating
Store undressed salad components separately in airtight containers in the refrigerator for up to 3 days.Reheat taco meat in a skillet or microwave before serving.If already dressed, consume within 1 day to avoid soggy greens.
FAQs
Can I make Taco Salad ahead of time?
Yes, but keep ingredients separate and assemble just before serving.
What type of lettuce works best?
Iceberg or romaine offers the best crunch and structure.
Do I need to use chips?
No, but they add a great texture. You can skip them or use a low-carb alternative.
Is this salad gluten-free?
It can be if you use gluten-free taco seasoning and chips.
Can I use a different protein?
Absolutely—chicken, turkey, or plant-based crumbles all work well.
What’s the best dressing for Taco Salad?
A creamy ranch, southwest, or simple lime vinaigrette complements it well.
Can I serve this warm?
Yes, warm meat on cool greens makes for a great contrast.
Should I rinse canned beans?
Yes, rinsing reduces sodium and improves flavor.
Can I add rice?
Yes, adding rice or quinoa turns it into a taco bowl meal.
What can I serve with this salad?
Chips and salsa, fruit, or a light soup pair nicely.
Conclusion
Easy Taco Salad is a quick, flavorful way to enjoy all the deliciousness of tacos without the mess. With customizable toppings and bold seasonings, it’s a perfect choice for busy nights or casual meals. Whip up a bowl today and enjoy the fresh, zesty taste of taco night in salad form!
Print
Easy Taco Salad Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Salt
Description
A quick and flavorful taco salad combining seasoned ground beef, fresh vegetables, and crunchy tortilla chips—perfect for a weeknight dinner.
Ingredients
- 1 lb lean ground beef
- 1 packet (1 oz) taco seasoning
- 1 head romaine lettuce, chopped (about 6 cups)
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1 avocado, diced
- 1 cup crushed tortilla chips
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat.
- Add taco seasoning and 2/3 cup water to the beef, stir and simmer until liquid is mostly absorbed, about 2–3 minutes. Remove from heat.
- In a large salad bowl, combine chopped lettuce, cherry tomatoes, black beans, corn, red onion, and avocado.
- Add the seasoned beef on top of the salad vegetables.
- Sprinkle shredded cheddar cheese and crushed tortilla chips over the salad.
- In a small bowl, whisk together sour cream and salsa, then drizzle over the salad.
- Garnish with chopped cilantro, if desired, and gently toss before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Make it vegetarian by omitting beef and adding extra beans or tofu.
- Prepare the beef ahead and refrigerate for an easy assembly during the week.
- If you like heat, add sliced jalapeños or a dash of hot sauce.