Easy Taco Salad Recipe

Taco salad is an easy, quick and flavorful meal that can be made in minutes. Gather all of your favorite taco ingredients, but instead of serving it in a tortilla shell, make it into a salad.

This is one of the recipes that comes in handy on a busy weeknight or when you can’t (or don’t want to) decide what is for dinner. It is one of my favorite recipes to make both on Taco Tuesday and Cinco de Mayo.

That is because it takes just a few simple ingredients and comes together in minutes, making it easy, yet delicious lunch or dinner. Although this specific recipe is designed for two servings, it can easily be doubled or adjusted to feed more people.

This recipe starts with ground beef that gets its flavor from taco seasoning. Then place it on a bed of romaine lettuce. Fresh toppings like grape tomatoes, avocado, and green onions add both texture and flavor. Then I will sometimes use salsa and sour cream as the dressing, bringing everything together.

The best part about taco salad is that it is highly customizable, which makes it a great choice for a fast and easy meal. Instead of ground beef you can use a different protein, and there are plenty of topping options to change up the flavors.

It is an easy way to enjoy the flavors of tacos without needing tortillas, and it works well for a light yet satisfying meal. Whether you are looking for a meal that is quick and easy to make, or a dish that fits a variety of tastes, this salad is a great option.

Easy Taco Salad Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

Ingredients

• ½ lb. ground beef, lean*
• 1 tbsp taco seasoning
• 2 tablespoons water
• 4 cups romaine lettuce (chopped)
• ⅔ cup cherry tomatoes (halved)
• ½ cup cheddar cheese (shredded)
• ½ medium avocado (diced)
• ¼ cup green onions (chopped)
• 2 ½ tbsp. salsa
• 2 ½ tbsp. sour cream

*If you purchase a pound of ground beef and need another great recipe to use the remainder of the meat, try this Ground Beef and Rice Skillet recipe. Another easy, delicious recipe for two!

Instructions

1. Add ground beef to a medium, non-stick skillet. Cook over medium heat, breaking it up with a spatula, until no longer pink.
2. Add water and taco seasoning to the skillet and stir until well combined. Simmer for 4-5 minutes, or until there is no longer liquid in the skillet.
3. In two large, shallow bowls, divide the romaine lettuce, grape tomatoes, cheddar cheese, avocado, and green onions.
4. Divide the cooked ground beef and place each portion on top of the taco salad mixture.
5. Drizzle salsa and sour cream over each bowl. Toss gently before serving.

Choosing the Right Ground Beef

For this recipe, I prefer to use ground beef that is around 85% lean and 15% fat. This provides the best flavor because it has enough fat without making the salad too greasy.

Although you could also choose a leaner blend such as 90/10 which will have even less grease but still good flavor. However, I would recommend steering clear of 80/20 ground beef. There is so much grease in this blend that it will cause the salad to become soggy, even after it drains.

Alternative Meat Options

Ground chicken and ground turkey are great substitutes for ground beef in this recipe. Since they are leaner, adding a teaspoon of oil to the skillet before cooking can help prevent the meat from sticking to the pan.

Ground turkey, particularly if using 99% lean, can dry out quickly, so stirring frequently and not overcooking it is important. Ground chicken provides a mild flavor that works well with taco seasoning, and using a ground chicken blend with a little more fat, such as 93% lean, can help keep it tender.

For a plant-based version, ground meat alternatives such as soy-based crumbles or lentils can be used instead. Cooking plant-based crumbles with taco seasoning and a small amount of oil can help add flavor and prevent it from drying out. Lentils can be cooked separately and seasoned in a similar way, offering a protein-rich option that works well in taco salad for those who are vegetarian or vegan.

How to Assemble the Taco Salad

The easiest way to assemble the salad is to layer the ingredients in a large bowl. Start with chopped romaine lettuce as the base, followed by grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions.

Once the ground beef is ready, place it on top or alongside the other ingredients. Finally, a drizzle of salsa and sour cream adds the finishing touch. Although not absolutely necessary, I prefer to toss the salad gently before serving.

To make the salad heartier, additional toppings can be added before tossing. Black beans or pinto beans provide extra protein and fiber. And sweet corn kernels can help balance out the more savory ingredients.

Of course, you can add crushed tortilla chips or crispy tortilla strips to the salad for a crunchy element. Finally, a squeeze of fresh lime juice over the top can enhance the flavors and balance the richness of the sour cream and avocado.

Taco Salad Tortilla Bowl

If you want to get fancy, serve this easy taco salad in a crispy tortilla bowl. No need to purchase pre-made tortilla bowls, it is easy to make your own.

Start by spraying or brushing both sides of a large burrito size tortilla with olive oil. Then shape the tortilla inside of a medium size, oven-safe baking dish into the shape of a bowl.

Then bake the shell for 20 minutes in a preheated oven set to 350°F. Keep a close eye on the shell because the cook time will differ based on how thin the tortillas are.

Let it sit for 5 minutes before removing it from the bowl so that it can stiffen. Remove the tortilla bowl and assemble your taco salad.

Storing Leftovers

If there are any leftovers, it is best to store the salad components separately. The ground beef should be kept in an airtight container in the refrigerator and reheated before serving.

Lettuce, tomatoes, and other toppings should be stored separately to prevent them from becoming soggy. When ready to eat, simply reassemble the salad with fresh toppings and warmed beef for the best texture and flavor.

With Cinco de Mayo coming up, this salad is a great way to celebrate with a meal that includes classic taco flavors. It is also a good choice for warm-weather meals when a lighter dish is preferred.

Whether making it for a quick lunch or an easy dinner, this taco salad is sure to become a go-to recipe in your house as it has in mine. If you’re looking for more Mexican-inspired meals, be sure to try my Tex Mex Chicken Skillet Casserole Recipe!

Enjoy! Mary

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