Taco Salad
This easy Taco Salad recipe is a great way to enjoy the classic flavors of a taco without worrying about the carbs from a taco shell or flour tortilla. Enjoy your favorite taco toppings like pico de gallo, made with juicy tomatoes and red onion, crisp fresh lettuce, cheddar cheese, beans, and more.
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Making your own great Taco Salad is better than getting it from a restaurant. You can have a taco bar at home and make each serving personalized to you and your family favorites. The best part of this salad is that you have way more control of the flavors and the quality of the ingredients.
Using fresh produce and making your own homemade taco seasoning for the taco-seasoned ground beef for the best flavor, but a packet of taco seasoning will help in a pinch.
There’s a ton of other ways to customize this healthy Taco Salad. You can use a lean ground beef or ground chicken for a leaner protein. Add in bell peppers, tortilla strips, black olives, or any other fresh veggies to make this delicious salad perfect for you. We love to finish it off with a drizzle or dollop of sour cream, just like a traditional taco.
A Taco Salad can serve as a quick meal, fun side salad, or a main dish. We’ve found adding a bit more protein can easily make this a filling dinner, even without the carb heavy tortillas. It can serve as lunches for the week, just make sure to store the ingredients separately so the lettuce doesn’t get soggy.
Why You’ll Love this Recipe:
Fresh and filling: Crisp lettuce, savory beef, beans, cheese, and avocado make it a complete meal in one bowl.
Quick dinner option: Ready in about 30 minutes, perfect for busy weeknights.
Customizable: Swap toppings like corn, jalapeños, or tortilla chips to make it your own.
Balanced flavors: Creamy avocado and sour cream balance the zesty taco beef and hot sauce.
Family favorite: A fun, build-your-own style meal that everyone can enjoy.
Ingredients to Make Taco Salad:
- ground beef. Ground turkey or chicken can be substituted for a lighter version.
- taco seasoning. Store-bought works, but homemade seasoning gives you control over spice and sodium.
- tomato paste. Adds richness and helps thicken the taco beef mixture.
- romaine lettuce. Crisp and sturdy, it holds up well under warm toppings. Iceberg or mixed greens can also be used.
- black beans. Add plant-based protein and fiber. Rinse well to reduce sodium.
- cheddar cheese. Shredded sharp cheddar balances the bold taco flavors. Monterey Jack or a Mexican blend also work.
- pico de gallo. Brings freshness and acidity. Salsa can be substituted if preferred.
- avocados. Creamy cubes add healthy fats and richness. Use ripe but firm avocados for best texture.
- sour cream & hot sauce. Mixed into a quick, tangy dressing. Adjust hot sauce to your spice preference.
How to Make Taco Salad:
- Heat a large skillet over medium heat. Add ground beef and cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Stir in taco seasoning, water, and tomato paste. Simmer for 2–3 minutes until the sauce thickens and coats the beef. Remove from heat.
- In a large salad bowl or individual bowls, layer chopped romaine lettuce as the base.
- Top with taco meat, black beans, shredded cheddar, pico de gallo, and avocado cubes.
- In a small bowl, stir together sour cream and hot sauce. Drizzle over the salad as dressing.
- Serve immediately, tossing gently before eating if desired.
Recommended Equipment
Recipe Notes & Tips:
- Drain beef well: If using higher-fat ground beef, drain excess grease before adding seasoning to avoid a greasy salad.
- Thicken the beef mixture: Simmer until the sauce clings to the meat, this prevents soggy lettuce.Chop lettuce evenly: Bite-sized pieces make the salad easier to toss and eat.
- Add crunch: Toss in crushed tortilla chips, corn chips, or roasted corn kernels for extra texture.
- Make it lighter: Swap sour cream for plain Greek yogurt in the dressing.
- Spice level: Adjust the hot sauce in the dressing to make it mild or fiery.
- Meal prep tip: Store the beef, beans, lettuce, and toppings separately in containers. Assemble just before eating to keep lettuce crisp.
- Serving idea: Lay out the toppings buffet-style so everyone can build their own salad bowl.
Serving Suggestions:
How to Store:
Refrigerator: Store leftover taco beef, beans, cheese, pico, avocado, and lettuce in separate airtight containers for up to 3 days. Assemble just before serving.
Dressing: Keep the sour cream–hot sauce mixture in a small jar in the fridge for up to 5 days. Stir before using.
Do not store assembled: Once combined, the lettuce wilts quickly. Always keep components separate until ready to eat.
Make ahead: Cook the taco beef and prep toppings in advance for an easy meal assembly later in the week.
FAQs:
Both! The beef is best warm, while the lettuce and toppings are served cold for contrast.
Yes, skip the beef and add more beans or roasted vegetables.
Yes, just store components separately and assemble right before eating to keep lettuce fresh and crisp.
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Taco Salad
Ingredients
- 1 pound ground beef
- ¼ cup taco seasoning
- ¼ cup water
- 2 tablespoons tomato paste
- 2 heads romaine lettuce, chopped
- 1 can black beans, drained and rinsed
- 1 cup cheddar cheese, shredded
- 1 cup pico de gallo
- 2 ripe avocados, cubed
- ¼ cup sour cream
- 2 teaspoons hot sauce
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Stir in taco seasoning, water, and tomato paste. Simmer for 2–3 minutes until the sauce thickens and coats the beef. Remove from heat.
- In a large salad bowl or individual bowls, layer chopped romaine lettuce as the base.
- Top with taco meat, black beans, shredded cheddar, pico de gallo, and avocado cubes.
- In a small bowl, stir together sour cream and hot sauce. Drizzle over the salad as dressing.
- Serve immediately, tossing gently before eating if desired.
Nutrition
Notes
- Drain beef well: If using higher-fat ground beef, drain excess grease before adding seasoning to avoid a greasy salad.
- Thicken the beef mixture: Simmer until the sauce clings to the meat, this prevents soggy lettuce.Chop lettuce evenly: Bite-sized pieces make the salad easier to toss and eat.
- Add crunch: Toss in crushed tortilla chips, corn chips, or roasted corn kernels for extra texture.
- Make it lighter: Swap sour cream for plain Greek yogurt in the dressing.
- Spice level: Adjust the hot sauce in the dressing to make it mild or fiery.
- Meal prep tip: Store the beef, beans, lettuce, and toppings separately in containers. Assemble just before eating to keep lettuce crisp.
- Serving idea: Lay out the toppings buffet-style so everyone can build their own salad bowl.
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