Taco Salad Recipe

5 from 2 votes

Add some Mexican flavor to your next salad! This beef taco salad recipe is so simple and easy to make and ready to serve in just 15 minutes. Loaded with protein, it's wonderfully filling and satisfying and it's easy to adapt to suit everyone's taste!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Salad

Cuisine: Mexican

Servings: salads

Author: Becky Hardin

Ingredients

½ pound ground beef
1 tablespoon taco seasoning store-bought or homemade
3 ounces water
8 cups chopped lettuce
1 cup broken tortilla chips
½ cup black beans
6 ounces shredded cheddar cheese
¾ cup diced tomatoes
4 ounces sour cream
4 ounces guacamole store-bought or homemade
½ cup salsa store-bought or homemade

Instructions

In large skillet set over medium-low heat, brown the meat and break into crumbles. Drain any excess grease. Add the meat back into the pan with taco seasoning and water. Cook for 3-5 minutes, or until the sauce has thickened. Remove from heat.
½ pound ground beef, 1 tablespoon taco seasoning, 3 ounces water
While meat is cooking, prepare the lettuce and place it in a large bowl. Once the meat is done, layer it, along with the chips, beans, cheese, tomatoes, sour cream, and guacamole. Serve with salsa or taco sauce.
8 cups chopped lettuce, 1 cup broken tortilla chips, ½ cup black beans, 6 ounces shredded cheddar cheese, ¾ cup diced tomatoes, 4 ounces sour cream, 4 ounces guacamole, ½ cup salsa

Notes

Use ground turkey, chicken, or tofu crumbles in place of the ground beef.
Brown the meat up to 2 days in advance of when you plan to serve it.
Use your favorite kind of lettuce. Go for pre-washed bagged lettuce to save time.
Make your own baked tortilla chips by brushing corn tortillas with olive oil, seasoning with salt, and cutting into wedges. Bake in a 350°F oven for 10-15 minutes, until lightly golden brown, flipping once halfway.
Swap the black beans for pinto beans. Reach for canned beans to save time.
Use your favorite shredded cheese in place of the cheddar.
Use light sour cream or Greek yogurt.
Use store-bought guacamole and salsa for the easiest assembly.
Swap the guacamole for fresh sliced avocado.
Add more veggies to the salad. Bell peppers and corn are great additions.
Use your favorite salsa. Try a fruity salsa, such as mango or pineapple salsa for a fresh kick!

Storage: Store taco salad in an airtight container in the refrigerator for up to 1 day. Store separated components for up to 3 days and assemble when ready to eat.

Nutrition