Taco Salad Recipe

This Taco Salad recipe has fresh lettuce topped with seasoned ground beef, tomatoes, corn, black beans, avocado, onions, jalapeno peppers, cheese, sour cream, and more! It also includes an easy taco salad dressing recipe that you will love!

Be sure to try my Chicken Taco Soup and Chicken Enchiladas next!

Taco Salad

This salad is loaded with all of your taco favorites! It’s packed with protein and tons of vegetables for a satisfying, well-rounded lunch or dinner. It also makes a great meal prep idea for work or school.

The salad dressing is so easy to make and is absolutely delicious. You can make this with a packet of taco seasoning which is quick and convenient, or you can make my homemade taco seasoning recipe! 

Here’s everything you need to know to nail this taco salad:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine taco seasoning ingredients (a packet may also be used). Combine sour cream, salsa, and 1/2 tbsp. taco seasoning for the dressing and set aside.

Cook and crumble the ground beef and drain grease. Add seasoning and salsa. Heat on low.

Prepare remaining salad ingredients. Add lettuce to serving plates or to a large salad bowl. Add the warm meat mixture, followed by the remaining salad ingredients. Drizzle with salad dressing or serve it on the side!

What to Add to Taco Salad

• This recipe comes pretty loaded with all of your favorite Taco ingredients, but additions include bell peppers, green onions, sliced lime, pico de gallo, crema, extra salsa, etc.

Taco Salad Dressing

• 1/3 cup sour cream + 1/3 cup salsa + 1/2 tablespoon taco seasoning
• Catalina or Thousand Island make great choices as well. 

Make-Ahead Method

• This salad makes a great meal prep idea for work and school. Pack the lettuce in an airtight bag for maximum freshness and place it in a Tupperware container along with the additional salad ingredients. Store the tortilla chips in a separate airtight bag so that they stay crunchy. Sour cream can be stored in a separate container with a lid.
• You can also do all of the prep work ahead of time and make the meat mixture when you’re ready to serve, or reheat the meat in the microwave prior to serving!

Pro Tips

• Easy Shortcuts: Use pre-washed lettuce, prepared guacamole instead of avocado, and pico de gallo instead of diced tomatoes.
• If your salsa is very thick, you may choose to add a splash of water or beef/chicken broth to the meat mixture. I use Pace salsa for this recipe.
• Taco Seasoning sometimes contains cornstarch. I include a homemade recipe for the taco seasoning in the notes section of the recipe card, but if using a packet, consider adding a little water or broth to the meat mixture if it becomes too thick.
• Ground turkey may be used instead of ground beef.
• Doritos can be added instead of tortilla chips.

Storage

• Store in an airtight container and refrigerate for up to 3 days. The meat mixture can be reheated in the microwave or in a skillet.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Salad Spinner
• Cutting Boards & Chef’s Knife
• Avocado Slicer
• Cheese Grater

Try These Next

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Taco Salad Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

5 from 19 ratings

Servings: 4 people

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This Taco Salad recipe has fresh lettuce topped with seasoned ground beef, tomatoes, corn, black beans, avocado, onions, jalapeno peppers, cheese, sour cream, and more! It also includes an easy taco salad dressing recipe that you will love!

Ingredients

• ▢ 1 oz. packet taco seasoning, see notes for homemade recipe
• ▢ 16 oz. salsa, divided
• ▢ 3/4 cup sour cream, divided
• ▢ 1 avocado
• ▢ 1/8 teaspoon salt
• ▢ 1 teaspoon lime juice
• ▢ 1 tablespoons olive oil
• ▢ 1 lb. ground beef
• ▢ 3 tablespoons cilantro, roughly chopped
• ▢ 1 head iceberg or romaine lettuce, chopped and clean
• ▢ 2 Roma tomatoes, diced
• ▢ 2 Jalapeno Peppers, seeded and diced
• ▢ 1 cup Black beans, drained and rinsed
• ▢ 1 cup whole kernel corn, drained
• ▢ ¼ cup black olives, drained and sliced
• ▢ 1/3 cup red onion, diced
• ▢ 1 ½ cups shredded Mexican cheese blend, see notes
• ▢ 4 oz. Tortilla Chips

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Instructions

Prep Work

• For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.
• Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use the back of a fork to mash it. Cover tightly with saran wrap and set aside.

Cook the Meat Mixture

• Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook and crumble for 7 minutes, or until brown and cooked through. Drain grease.
• Reduce heat to low. Add 2 tablespoons taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad

• Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.
• Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.
• Top with mashed avocado then add a dollop of sour cream to each serving.
• Drizzle with salad dressing or serve it on the side.
• Sprinkle with tortilla chips and serve!

Notes

• Cheese: Cheddar and Monterey Jack can also be used
• Easy Shortcuts: Use pre-washed lettuce, prepared guacamole instead of avocado, and pico de gallo instead of diced tomatoes.
• If your salsa is very thick, you may choose to add a splash of water or beef/chicken broth to the meat mixture. I use Pace salsa for this recipe.
• Taco Seasoning sometimes contains cornstarch. I include a homemade recipe for the taco seasoning below. If using a packet, consider adding a little water or broth to the meat mixture if it becomes too thick.
• Ground turkey may be used instead of beef.
• Doritos can be added instead of tortilla chips.

Homemade Taco Seasoning

• 1 tablespoon chili powder
•  1 ½ teaspoons ground cumin
• 1 teaspoons salt
•  ½ teaspoon EACH: pepper, paprika
•  ¼ teaspoon EACH: garlic powder, onion powder, oregano
•  1/8 teaspoon cayenne pepper

Storage

• Store leftovers in an airtight container for 3 days. The meat mixture can be reheated in the microwave or on the stovetop.

Nutrition

Calories: 817kcal, Carbohydrates: 59g, Protein: 47g, Fat: 46g, Saturated Fat: 17g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 2174mg, Potassium: 1745mg, Fiber: 16g, Sugar: 11g, Vitamin A: 13331IU, Vitamin C: 30mg, Calcium: 490mg, Iron: 7mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Salad

Cuisine: American, Mexican

Author: Stephanie