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Taco Salad is a super quick family favorite that we make almost every week! Fresh flavors, easy to make and delicious!
Crisp lettuce is topped with taco seasoned ground beef and lots of taco toppings, cheese, and dressing!
This recipe is versatile so you can use almost any protein from beef to shrimp and any dressing!
Taco Salad Ingredients
The beauty of this TexMex-inspired salad is the fact that you can add what you love or use what you have on hand.
Taco Meat – We use lean ground beef (80/20) but ground turkey or chicken will work too, or even grilled shrimp. Season the meat with either a packet or homemade taco seasoning. (Homemade seasoning is easy to make with spices like paprika, garlic powder, onion powder and oregano).
Lettuce – Romaine or iceberg lettuce is crunchy and holds up well to lots of toppings. We find a mesclun mix to be too tender.
Toppings – Whatever you put on a taco (and more) is great on a taco salad! We love shredded cheese (or Mexican cheese blend), bell peppers, green onions, avocado, leftover grilled corn, black olives, and cherry or roma tomatoes.
Extras! – Crunch up a handful of tortilla chips (or tortilla strips) and sprinkle them on top. Make it a Dorito salad with crushed Doritos instead Try jalapenos or hot sauce and we always add a squeeze of fresh lime juice.
Taco Salad Dressing
We usually top this taco salad recipe with either sour cream, salsa, pico de gallo, and/or guacamole.
How to Make Taco Salad
Taco salad is a staple around here! It takes about 20 minutes from start to finish (especially if you have other hands in the kitchen prepping toppers) and is a welcome variation of ground beef tacos!
- Brown and season ground beef. Stir in beans if using.
- Wash lettuce and top with beef mixture and your favorite toppings.
- Scoop into a large serving bowl or plates and top with tortilla chips, sour cream, and salsa.
Take Out Fake Out!
Serve this taco salad in a tortilla bowl to make it just like your fave restaurant!
- 1. Preheat the oven to 350°F.
- 2. Spray a flour tortilla with cooking spray (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).
- 3. Place the tortilla in an ovenproof bowl or a taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.
This Taco Salad is definitely a full meal in itself, simply pair it with a cold beverage like horchata, lemonade, or even a fruity Sangria or Margarita!
More Main Dish Salad Recipes
Easy Taco Salad
This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!
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Brown beef over medium heat until no pink remains. Drain any fat.
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Add taco seasoning and ½ cup water. Simmer 5 minutes or until thickened. Stir in beans.
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Place lettuce in a large bowl (or individual bowls). Top with meat, tomatoes, cheese, avocado, and desired toppings.
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Top with tortilla chips, salsa, and sour cream.
To make this meal fast, use pre-washed lettuce. Prepare topping ingredients while the meat is cooking.
Leftover taco meat can be stored in the fridge for up to 3-4 days in a covered container. Make a fresh salad each time with the leftover meat; otherwise, the salad may get soggy.
Calories: 360 | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3585IU | Vitamin C: 6.9mg | Calcium: 178mg | Iron: 2.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Salad
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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