Taco Salad Recipe

Introduction

This taco salad is a vibrant, flavorful meal that’s perfect for a quick lunch or a casual dinner. Packed with seasoned ground beef, fresh vegetables, and creamy avocado, it’s a satisfying dish that combines all your favorite Mexican-inspired ingredients in one bowl.

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 tablespoon 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

Instructions

1. Step 1: For the dressing, combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning in a small bowl. Set aside.
2. Step 2: Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 teaspoon salt, then mash with a fork. Cover tightly and set aside at room temperature.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling it with a spoon, for about 7 minutes until browned and cooked through. Drain excess grease.
4. Step 4: Reduce heat to low and add 2 tablespoons taco seasoning to the beef. Toss to coat evenly. Stir in 3/4 cup salsa and the chopped cilantro. Add extra salsa if you like it saucier. Cover partially while preparing the salad.
5. Step 5: Arrange the chopped lettuce in serving plates or a large salad bowl. Sprinkle the cooked meat mixture on top.
6. Step 6: Add diced tomatoes, jalapeno peppers, black beans, corn, black olives, red onion, and shredded cheese evenly over the salad.
7. Step 7: Spoon the mashed avocado over the salad, then add a dollop of sour cream to each serving.
8. Step 8: Drizzle with the prepared dressing or serve it on the side. Finish by sprinkling tortilla chips over the top and serve immediately.

Tips & Variations

• For a lighter option, substitute ground turkey or chicken for the beef.
• Add extra crunch by tossing in chopped bell peppers or radishes.
• Use baked tortilla chips to reduce fat without sacrificing texture.
• If you prefer a spicier salad, keep the jalapeno seeds or add a dash of hot sauce to the dressing.
• For homemade taco seasoning, mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp oregano, and a pinch of salt and pepper.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the tortilla chips separate to maintain their crunch. When ready to eat, reassemble the salad and serve immediately. Reheat the cooked beef mixture gently in a skillet or microwave before adding fresh ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, you can substitute the ground beef with cooked beans, lentils, or meat alternatives for a vegetarian-friendly version.

How do I keep the avocado from browning?

Mashing the avocado with lime juice and covering it tightly helps prevent browning. For best results, prepare avocado just before serving.

Taco Salad Recipe

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★★★★★

4.8 from 127 reviews

• Author: Ben
• Total Time: 27 minutes
• Yield: 4 servings 1x

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Description

A vibrant and flavorful Taco Salad featuring seasoned ground beef, fresh vegetables, creamy avocado, and a tangy dressing, perfect for a satisfying and easy Mexican-inspired meal.

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Ingredients

Scale 1x2x3x

Seasonings & Sauces

• 1 oz. packet taco seasoning
• 16 oz. salsa (divided)
• 3/4 cup sour cream (divided)
• 1/8 teaspoon salt
• 1 teaspoon lime juice
• 1 tablespoon olive oil

Main Ingredients

• 1 avocado
• 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
• 4 oz. tortilla chips

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Instructions

1. Prep Work: Prepare all ingredients by chopping the lettuce, dicing tomatoes, jalapenos, onions, rinsing and draining beans and corn, and slicing olives. This makes assembly quick and easy.
2. Make the Dressing: In a small bowl, combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Mix well and set aside to let the flavors meld.
3. Mash the Avocado: Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 teaspoon salt, then use a fork to mash until creamy but still slightly chunky. Cover tightly with plastic wrap and keep at room temperature.
4. Cook the Meat Mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula or spoon, for about 7 minutes until browned and cooked through. Drain excess grease.
5. Season the Meat: Reduce heat to low, then add 2 tablespoons taco seasoning to the beef. Toss until evenly coated, then stir in 3/4 cup salsa and chopped cilantro. If desired, add extra salsa for more moisture and flavor. Cover partially and let simmer while preparing the salad components.
6. Assemble the Salad: Place chopped lettuce in serving bowls or on plates. Evenly sprinkle the seasoned meat mixture over the lettuce.
7. Add Toppings: Layer diced tomatoes, jalapenos, black beans, corn, black olives, red onion, and shredded Mexican cheese on top of the meat and lettuce base.
8. Top with Avocado and Sour Cream: Spoon the mashed avocado over the salad followed by a generous dollop of sour cream on each serving.
9. Serve with Dressing and Chips: Drizzle the prepared salad dressing over the top or serve it on the side for dipping. Finally, sprinkle crushed tortilla chips over the salad just before serving to add a crunchy texture.

Notes

• For a homemade taco seasoning, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Use either iceberg or romaine lettuce depending on crispness preference.
• Adjust the salsa quantity based on desired moisture level—more salsa for juicier salad, less for drier texture.
• Tortilla chips add crunch; substitute with crushed corn chips if preferred.
• Salad dressing can be made in advance and stored refrigerated for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Keywords: Taco Salad, Mexican Salad, Ground Beef Salad, Easy Dinner, Tex-Mex, Healthy Salad