Go Back
Taco Salad

Taco Salad

This ultimate taco salad delivers a perfect balance of flavors and textures in just 20 minutes. With seasoned ground beef, fresh vegetables, creamy avocado, and crunchy tortilla chips, it's substantial enough to satisfy any appetite but won't leave you in a food coma.
Print Recipe Pin Recipe
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Large salad bowl

Ingredients
  

For the taco meat

  • 1 pound lean ground beef (90/10 is ideal)
  • 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
  • 2/3 cup water
  • 1 tablespoon olive oil

For the homemade taco seasoning (if not using store-bought)

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

For the salad

  • 8 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen and thawed, or canned)
  • 1 medium red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 large avocado, diced
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 cups tortilla chips, slightly crushed
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)

For the dressing

  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Optional toppings

  • Salsa
  • Guacamole
  • Extra lime wedges
  • Sliced black olives

Instructions
 

Step 1: Prepare the Taco Meat

  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add ground beef to the skillet and break it apart with a wooden spoon. Cook until no pink remains, about 5-7 minutes.
  • Drain excess fat if necessary (this depends on how lean your beef is).
  • Sprinkle taco seasoning over the beef and stir to coat evenly.
  • Pour in water, stir well, and bring to a simmer. Reduce heat to medium-low and cook for about 5 minutes until most of the liquid has evaporated but the meat is still moist.
  • Remove from heat and set aside to cool slightly while you prep the rest of the salad.

Step 2: Make the Dressing

  • In a small bowl, whisk together all dressing ingredients until smooth and well combined.
  • Taste and adjust seasoning as needed. Want it tangier? Add more lime. Creamier? More sour cream. Make it your own!
  • Set aside until ready to serve. The dressing can be made up to 2 days ahead and stored in the refrigerator.

Step 3: Assemble the Salad

  • In a large salad bowl, add the romaine lettuce as your base layer.
  • Arrange the remaining salad ingredients (tomatoes, black beans, corn, bell pepper, red onion, avocado, cheese, and jalapeño if using) over the lettuce. You can mix everything together or create sections for a more visually appealing presentation.
  • Add the warm taco meat on top. The slight warmth will just barely wilt some of the lettuce and melt the cheese a little – trust me, it's magical.
  • Drizzle with the dressing or serve it on the side for people to add as much as they like.
  • Top with crushed tortilla chips and fresh cilantro just before serving to maintain maximum crunch.
  • Serve immediately with additional toppings of choice. Prepare for people to ask for seconds!

Notes

  • Protein options: Ground turkey, chicken, or plant-based meat alternatives work great too. For a vegetarian version, use an extra can of black beans or add crumbled tofu seasoned with the taco spices.
  • Make ahead components: The taco meat, dressing, and prepped vegetables (except avocado) can all be prepared up to 2 days ahead and stored separately in the refrigerator.
  • Serving strategy: For a party or family dinner, set up a taco salad bar and let everyone build their own bowl!
  • Leftover hack: Store components separately and assemble just before eating to prevent soggy salad.
  • Corn tip: If using fresh corn in summer, try quickly charring the kernels in a dry skillet for amazing flavor.