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I can’t even count how many times I’ve made this taco salad recipe. It’s a go-to anytime I need a quick meal.
Quick and easy, this taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.
Taco Salad Ingredients
The beauty of this Tex-Mex-inspired salad is that you can add what you love or use what you have on hand.
Meat: I use lean ground beef (80/20), ground turkey, or ground chicken depending on what I’ve got on hand.
Seasoning: Season the meat with either a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.
Lettuce: Romaine or iceberg lettuce are crunchy and sturdy, so they hold up well to lots of toppings. A mix of greens, like mesclun, is a bit too tender.
Toppings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry or Roma tomatoes.
Extra Toppings
Try any of the following to add flavor, crunch, and color.
- Crunchy: Tortilla chips, Doritos, tortilla strips, or corn chips.
- Spicy/Zesty: Jalapenos, red onion, or hot sauce.
- Fresh: Guacamole, a squeeze of fresh lime juice.
Taco Salad Dressing
- Classic – Sour cream and salsa or Pico de Gallo are our go-to dressing for this salad. Easy peasy.
- Creamy – Try avocado dressing, chipotle ranch dressing or creamy garlic dressing.
- Zesty – Cilantro lime dressing or Catalina dressing.
How to Make Taco Salad
- Brown and season the ground beef (recipe below). Stir in beans if using.
- Wash lettuce and spin dry. Top with beef mixture and your favorite toppings.
- Scoop into a large serving bowl or plates and top with tortilla chips, sour cream, and salsa.
Bake a Tortilla Bowl!
Serve this taco salad in a tortilla bowl to make it just like your favorite restaurant!
- Preheat the oven to 350°F.
- Spray a flour tortilla with cooking spray (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).
- Place the tortilla in an ovenproof bowl or a taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.
More Main Dish Salad Recipes
Did you make this easy Taco Salad? Be sure to leave a rating and a comment below!
Easy Taco Salad
Equipment
Ingredients
Beef
- 1 pound lean ground beef
- 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade
- 1 cup canned black beans drained and rinsed, optional
Salad
- 6 cups chopped romaine lettuce or iceberg lettuce, chopped
- 1 cup diced fresh tomatoes
- 1 cup shredded cheddar cheese
- 1 avocado diced
- 1 cup tortilla chips
- ½ cup salsa
- ½ cup sour cream
- toppings as desired olives, bell peppers, jalapenos, red or green onion
Instructions
- In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.
- Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.
- Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.
- Top with tortilla chips, salsa, and sour cream.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Salad
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Delicious, and so beautiful when layered and not tossed, as shown in your picture. Having it again for dinner tonight !
Easy breezy! This tasty meal has become one of our staples. Thank you for sharing!
bro.wn ground beef ,add chile con carnie with beans.do every thing the same.dorito nacho cheese and thousand island dressing is the best.olives &green onions&avocodoes on top
the same.add red onion after beef is done to sweat.1/2 cup salsa to 1/2 cup creem cheese.put green onions,sliced olives&sliced avocado on top.the way mom made it.refregerate it it gets better
What is the ratio for salsa to sour cream for the dressing? I have always used 1,000 Island before but I want to try your version.
You are now my go to person for recipes!
Thanks,
Katie
So glad you’ve loved the recipe Katie! I usually put about 1 1/2 parts sour cream to 1 part salsa and just put it on top. If you like it more creamy, add a bit more sour cream.
Since I am on WW diet. I would definitely make this with 7% lean ground turkey. In that way it would have a very low food point rating. It is a wonderfully eye appealing salad. Pork rind Chicharrons chips instead of tortilla chips would be nice also, since they are WW friendly. I would use Ken’s light dressing to keep it lower in fat and replace the sour cream with Fage Greek yogurt 0% fat and use a reduced fat cheese.
Since I am on WW diet. I would definitely make this with 7% lean ground turkey. In that way it would have a very low food point rating. It is a wonderfully eye appealing salad. Pork rind chips would be nice also, since they are WW friendly. Would use Ken’s light dressing to keep it lower in fat.
its very delicious. thank a lot
This salad was delicious and filling. I especially loved the dressing and the the spices on the turkey. I have mad ethos twice in one week because it was so good. I highly recommend it! :)
I’m 74 an I love your recipe I tried a few and they are very good, thanks
Thanks, Edith! We are so glad you are enjoying them.
Looks awesome
Thank you!! So happy to hear that!
I make this recipe and love it. The only thing I do differently is I use the salsa and ranch dressing for my dressing. Also no sour cream. Love your recipes.
Thank you Veronica!
Hey Holly, I have dropped in on your blog a few times now. Great thoughts on the food you’re serving, and I have to say, the idea of a salad bar potluck is ingenious! I think we might have a real life hack here!! Sending warm well wishes from New Zealand.
❤️❤️
Your recipes always look so delicious on FB.
Thank you Barbara!
That helped me a lot. That’s so tasty! I think that’s great.
The taco salad fantabulous
I just happened to have all of these ingredients in my fridge! It was so delicious, especially with the addition of black beans! SWP Employee
So glad you loved it Samantha, it’s a favorite in our family too!
i like the food here
I enjoy your recipes! Most are very easy to make and as I’m a widow easy to half a recipe Thank you! Keep those good food dishes coming. ❤❤
Thank you Kathleen! We are so happy to be able to share these recipes with you.
I been wanting a Taco Salad like I used to get years back at Taco Bell with the baked bowl it was in, So delicious ! So happy for your recipe I can make myself. You use chips in your’s , so easy too. I’m wondering if you have an easy idea of how to make or buy a baked bowl like I used to get? I love your recipes, just so down home, easy & tasty ! Thanks.
I have made them before and there are a few different options. The ones you get at restaurants are usually a deep fried flour tortilla (and my deep fryer isn’t big enough). I bake them at home. Spray a flour tortilla (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).
Preheat the oven to 350°F. Place the tortilla in an oven proof bowl (most ceramic or metal bowls should be ok, check the bottom). I actually use these taco bowl makers but any oven proof bowl will work. Bake 10-15 minutes or until lightly browned and crispy! Enjoy the salad, it’s one of our favorites!