Taco Salad

Why You’ll Love This Recipe

Taco Salad brings together the best parts of tacos and salads into one easy, delicious bowl. It’s ready in under 30 minutes, can be made ahead, and works well for weeknight dinners or party buffets. You can personalize it with your favorite toppings or keep it simple and classic. It’s gluten-free-friendly and can easily be made vegetarian. Plus, it’s kid-approved and meal-prep friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Taco seasoning
• Romaine lettuce
• Cherry tomatoes
• Shredded cheddar cheese
• Black beans (optional)
• Corn kernels (optional)
• Red onion
• Jalapeños (optional)
• Sour cream or Greek yogurt
• Salsa or pico de gallo
• Avocado or guacamole
• Tortilla chips or taco shells

Directions

1. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
2. Add taco seasoning and a splash of water, stirring until the beef is well coated and the mixture thickens. Set aside.
3. In a large bowl, add chopped romaine lettuce as the base.
4. Layer on cherry tomatoes, shredded cheese, black beans, corn, red onion, and jalapeños.
5. Add the cooked seasoned beef over the top.
6. Dollop with sour cream, salsa, and guacamole or sliced avocado.
7. Top with crushed tortilla chips or serve chips on the side for dipping.
8. Toss just before serving or let guests build their own taco salads buffet-style.

Servings and timing

This taco salad serves 4 to 6 people. Prep time is approximately 15 minutes, and cook time is about 10 minutes, making the total time just 25 minutes.

Variations

• Vegetarian version: Substitute ground beef with black beans, lentils, or a plant-based meat alternative.
• Spicy kick: Add sliced jalapeños or a few dashes of hot sauce.
• Low-carb version: Skip the tortilla chips and use extra lettuce or cabbage for crunch.
• Chicken taco salad: Swap beef for grilled or shredded chicken seasoned with taco spices.
• Seafood twist: Use seasoned shrimp or fish for a fresh variation.
• Cheese alternatives: Try pepper jack, queso fresco, or a dairy-free cheese if preferred.

Storage/Reheating

Store any leftover ingredients separately in airtight containers in the refrigerator for up to 3 days. For best texture, keep wet toppings and lettuce apart. Reheat the beef in the microwave or on the stovetop before assembling leftovers. Avoid storing already dressed or fully mixed salads, as the lettuce and chips will become soggy.

FAQs

How do I keep the lettuce from getting soggy?

Store lettuce separately from hot ingredients and wet toppings. Assemble just before eating to keep it crisp.

Can I make taco salad ahead of time?

Yes, prepare all components in advance and store them separately. Combine just before serving.

What type of lettuce works best?

Romaine lettuce is the best choice due to its crunch and durability, but iceberg or mixed greens also work.

Can I use store-bought taco seasoning?

Absolutely. Store-bought seasoning is convenient, but you can also make your own with spices like chili powder, cumin, garlic powder, and paprika.

How can I make this salad dairy-free?

Use dairy-free cheese and substitute sour cream with plant-based yogurt or avocado.

Is taco salad gluten-free?

Yes, as long as you use gluten-free taco seasoning and chips, it’s naturally gluten-free.

What are some good toppings for taco salad?

Avocado, black olives, pickled onions, crushed tortilla chips, hot sauce, and fresh cilantro are all great additions.

Can I make taco salad with chicken?

Yes, grilled, shredded, or rotisserie chicken works wonderfully in place of beef.

How long does taco salad last in the fridge?

Unassembled components can last up to 3 days. Fully dressed salad should be eaten the same day.

Can I freeze the taco meat?

Yes, cooked and seasoned taco meat freezes well for up to 3 months. Reheat before serving.

Conclusion

Taco Salad is a quick, crowd-pleasing dish full of flavor, color, and crunch. It’s easy to customize and perfect for busy weeknights, casual get-togethers, or healthy meal prepping. With simple ingredients and bold results, this is a go-to recipe you’ll come back to again and again.

Taco Salad

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Taco Salad is a vibrant Tex-Mex inspired dish featuring seasoned ground beef, fresh vegetables, cheese, and crunchy tortilla chips. It’s a quick, customizable meal perfect for busy nights or casual gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 to 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

• 1 lb ground beef
• 2 tbsp taco seasoning
• 1/4 cup water
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1/2 cup canned black beans, drained and rinsed (optional)
• 1/2 cup corn kernels (optional)
• 1/4 cup diced red onion
• 1 jalapeño, sliced (optional)
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup salsa or pico de gallo
• 1 avocado, diced or 1/2 cup guacamole
• 2 cups crushed tortilla chips or taco shells

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Instructions

1. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
2. Add taco seasoning and 1/4 cup water. Stir until beef is coated and the mixture thickens. Set aside.
3. In a large bowl, place chopped romaine lettuce as the base.
4. Layer on cherry tomatoes, shredded cheese, black beans, corn, red onion, and jalapeños.
5. Add the cooked seasoned beef on top.
6. Top with dollops of sour cream, salsa, and guacamole or avocado slices.
7. Sprinkle crushed tortilla chips on top or serve them on the side.
8. Toss before serving or allow guests to build their own salads buffet-style.

Notes

• Store salad components separately to maintain freshness.
• Use plant-based yogurt and cheese for a dairy-free version.
• Double the beef for a meatier dish or add more beans for extra fiber.
• Add lime juice and cilantro for extra flavor.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 5g
• Sodium: 720mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 22g
• Cholesterol: 65mg