The Ultimate Taco Salad Recipe

Taco salad is the perfect combination of bold Mexican flavors, fresh ingredients, and satisfying crunch. Whether you’re looking for a quick and easy weeknight meal, a fun dish for a gathering, or a healthier twist on classic tacos, this taco salad recipe is exactly what you need. Packed with seasoned ground beef, crisp lettuce, fresh vegetables, and a creamy salsa dressing, this dish is both delicious and easy to prepare.

Why You’ll Love This Taco Salad Recipe

• Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
• Loaded with Flavor: Spiced beef, fresh veggies, and zesty dressing come together for an irresistible taste.
• Customizable: Swap out ingredients to suit your dietary needs and preferences.
• Perfect for Meal Prep: Make components ahead of time for easy assembly.

Ingredients You’ll Need

Salad Base:

• 1 head iceberg or romaine lettuce, chopped and cleaned
• 2 Roma tomatoes, diced
• 2 jalapeño 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
• 4 oz. tortilla chips

Taco Meat:

• 1 tablespoon olive oil
• 1 lb. ground beef
• 1 oz. packet taco seasoning (or homemade blend)
• ¾ cup salsa, divided
• 3 tablespoons cilantro, roughly chopped

Dressing:

• 1/3 cup sour cream
• 1/3 cup salsa
• ½ tablespoon taco seasoning

Guacamole Topping:

• 1 avocado
• 1/8 teaspoon salt
• 1 teaspoon lime juice

How to Make Taco Salad

Step 1: Prepare the Dressing and Guacamole

1. Make the Dressing: In a small bowl, combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Stir well and set aside.
2. Mash the Avocado: Slice the avocado in half, remove the pit, and scoop the pulp into a bowl. Add lime juice and salt, then mash with a fork. Cover with plastic wrap and set aside.

Step 2: Cook the Taco Meat

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook for about 7 minutes until browned. Drain excess grease.
3. Lower the heat to low and stir in 2 tablespoons of taco seasoning.
4. Add ¾ cup salsa and cilantro, stirring well. Simmer for a few minutes before setting aside.

Step 3: Assemble the Salad

1. Place chopped lettuce on a large serving plate or bowl.
2. Top with the seasoned meat mixture.
3. Sprinkle on tomatoes, jalapeños, black beans, corn, black olives, onions, and cheese.
4. Add the mashed avocado and a dollop of sour cream.
5. Drizzle with the dressing or serve it on the side.
6. Finish with crushed tortilla chips for extra crunch.

Tips & Variations

Ingredient Swaps:

• Protein: Swap ground beef for ground turkey, chicken, or even tofu for a vegetarian version.
• Dairy-Free: Use dairy-free cheese and sour cream alternatives.
• Low-Carb: Skip the tortilla chips and black beans for a keto-friendly version.

Quick Shortcuts:

• Use pre-cooked taco meat or rotisserie chicken for an even faster meal.
• Buy pre-chopped lettuce and vegetables to save time.

Storage & Meal Prep

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the dressing and chips separate to maintain freshness.
• Make Ahead: Cook the taco meat and prepare the toppings in advance, then assemble when ready to eat.
• Freezing: The cooked meat can be frozen for up to 3 months. Defrost overnight in the fridge before reheating.

What to Serve with Taco Salad

This taco salad is a complete meal on its own, but here are some great pairing options:

• Drinks: A refreshing margarita, iced tea, or a citrus-infused sparkling water.
• Sides: Serve with warm flour tortillas, Mexican rice, or a simple avocado lime slaw.
• Dessert: End the meal with churros, tres leches cake, or a fruit salad.

FAQ

Can I make this salad ahead of time?

Yes! Prep the meat, chop the veggies, and mix the dressing in advance. Assemble the salad just before serving to keep everything fresh.

What’s the best way to keep my avocado from turning brown?

Mix in lime juice and cover it tightly with plastic wrap, pressing it directly onto the avocado’s surface to prevent air exposure.

Can I use a different type of meat?

Absolutely! Try ground turkey, chicken, or even shrimp for a twist.

How do I make this recipe spicier?

Use hot salsa, add extra jalapeños, or mix in some crushed red pepper flakes to the taco meat.

Try This Taco Salad Today!

This taco salad is an easy, flavorful, and satisfying meal that’s perfect for any occasion. Whether you’re making it for a quick weeknight dinner or serving it at a summer gathering, it’s sure to be a crowd-pleaser. Try it out and let us know what you think!

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