Name: Taco Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1 head romaine or iceberg lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup shredded cheddar cheese; 1/2 cup black beans (optional); 1/2 cup corn (optional); 1/4 cup sliced black olives; 1 cup crushed tortilla chips or broken taco shells; 1/2 cup sour cream; 1/2 cup salsa or taco sauce; 1 diced avocado or 1/2 cup guacamole; 1/4 cup chopped green or red onions

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Taco Salad is a hearty, flavorful dish that brings together all the best parts of a taco in a convenient and customizable bowl. With layers of seasoned ground beef, crisp lettuce, fresh toppings, and crunchy tortilla chips or shells, it's a perfect mix of texture and taste. I like to prepare this when I want something fast, filling, and flexible enough to match whatever I have on hand.

Why You’ll Love This Recipe

I enjoy how quick and easy this taco salad is to prepare, especially on busy weeknights. It’s a one-bowl meal that’s both satisfying and packed with flavor. I can also easily adjust the ingredients to make it healthier, vegetarian, or spicier, depending on what I’m craving. Plus, cleanup is minimal, which is always a win.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Taco seasoning
Romaine lettuce or iceberg lettuce
Cherry tomatoes
Shredded cheddar cheese
Black beans (optional)
Corn (optional)
Sliced black olives
Tortilla chips or taco shells
Sour cream
Salsa or taco sauce
Diced avocado or guacamole
Green onions or red onions

directions

I start by browning the ground beef in a skillet over medium heat. Once it’s fully cooked, I drain any excess fat and stir in the taco seasoning with a bit of water. I let it simmer for a few minutes to blend the flavors.
While the meat is cooking, I chop the lettuce, slice the tomatoes, and prep the other toppings.
In a large bowl or individual serving bowls, I layer the lettuce first, followed by the seasoned meat, then the rest of the toppings—cheese, tomatoes, beans, corn, olives, avocado, onions.
I top everything with crushed tortilla chips and drizzle sour cream and salsa on top.
I mix everything lightly before serving or let each person toss their own bowl.

Servings and timing

This recipe makes about 4 generous servings. It usually takes around 25 minutes from start to finish, with 10 minutes for prep and 15 minutes for cooking.

Variations

I sometimes swap out ground beef for ground turkey or shredded chicken to lighten it up. For a vegetarian version, I skip the meat and add more beans or a plant-based crumbled substitute. If I’m in the mood for spice, I add jalapeños or hot sauce. I’ve also tried using ranch dressing or a lime vinaigrette for a different twist.

storage/reheating

I store the components separately if I plan to keep leftovers. The meat goes into an airtight container in the fridge for up to 3 days, and I keep the lettuce and toppings fresh in separate containers. I reheat the meat in the microwave for about 1 minute before assembling another salad. I avoid mixing everything ahead of time, especially with the chips, since they can get soggy.

FAQs

How can I make taco salad healthier?

I usually use lean ground turkey, skip the cheese or use less of it, and load up on veggies. A squeeze of lime or a dollop of Greek yogurt makes a great low-fat dressing substitute.

Can I make taco salad in advance?

I prep the ingredients ahead of time and store them separately. When I’m ready to eat, I just assemble the salad so the chips stay crunchy and the lettuce stays fresh.

What dressing goes well with taco salad?

I often use salsa or taco sauce as dressing, but creamy avocado, ranch, or a cilantro-lime dressing are great options too.

Is this salad gluten-free?

If I use gluten-free tortilla chips and double-check the taco seasoning ingredients, it can be entirely gluten-free.

Can I serve this salad cold?

Yes, I often serve it cold, especially in the summer. I just make sure the cooked meat has cooled down a bit before adding it in.

Conclusion

Taco Salad is my go-to when I want something tasty, fast, and versatile. It packs in all the flavors of a classic taco but skips the fuss. With just a bit of prep, I can serve up a fresh, colorful meal that everyone loves and customize it to suit any dietary need.

Taco Salad

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Salad
Method: Stovetop
Cuisine: Mexican
Diet: Gluten Free

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Description

Taco Salad is a quick and customizable dish that combines all your favorite taco ingredients in one bowl. With seasoned ground beef, crisp lettuce, fresh toppings, and crunchy tortilla chips, it’s perfect for busy weeknights or casual gatherings.

Instructions

Brown the ground beef in a skillet over medium heat. Drain excess fat.
Add taco seasoning and a bit of water to the beef. Simmer for a few minutes.
Chop lettuce, slice tomatoes, and prepare all other toppings.
Layer lettuce in a bowl, add beef, and then toppings: cheese, tomatoes, beans, corn, olives, avocado, and onions.
Top with crushed tortilla chips, drizzle with sour cream and salsa.
Mix lightly before serving or allow individuals to mix their own.

Notes

Use lean ground turkey or chicken as a lighter meat alternative.
For a vegetarian version, skip the meat and add more beans or plant-based protein.
Prep ingredients in advance and store separately to keep everything fresh.
Serve with your choice of dressing, such as salsa, ranch, or cilantro-lime vinaigrette.
Ensure chips and meat are added just before serving to avoid sogginess.