This Taco Salad recipe is delicious and nutritious and makes the perfect dish for those who love Mexican-inspired meals as much as I do.
This flavorful recipe is a combination of crisp lettuce, juicy tomatoes, crunchy tortilla chips, seasoned ground beef, and a variety of toppings like cheese, avocado, and sour cream.
Table of Contents
Ingredients for Taco Salad
- Lettuce (romaine or iceberg)
- Ground beef or turkey
- Taco seasoning mix
- Black beans
- Cherry tomatoes
- Shredded cheese (cheddar or Mexican blend)
- Avocado
- Sour cream
- Salsa
- Black olives
- Tortilla chips or strips
- Optional: corn, peppers, onions, cilantro, lime wedges.
How To Make A Basic Taco Salad
Step 1: Cook The Beef
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
Drain any excess fat.
Add the taco seasoning mix to the beef, along with a 1/2 cup of water.
Stir to combine and cook for 2-3 minutes, until the beef is coated in the seasoning.
Set aside and allow to cool.
Step 2: Prepare The Vegetables
In a large bowl, arrange the chopped lettuce, black beans, cherry tomatoes, diced avocado, and sliced black olives separately.
Add the cooled beef to the bowl.
Top the beef with a dollop of sour cream and salsa.
Crush tortilla chips over the top of the salad, and sprinkle with shredded cheese.
(Optional) Garnish with cilantro and lime wedges, and serve.
How to store Taco Salad
Taco salad can be stored in the refrigerator for a few days, but it is best when consumed within a day. Here are some tips for storing taco salad:
Store the salad in an airtight container, and keep it refrigerated. Make sure to press down the lid to remove as much air as possible to help prevent wilting.
Keep the salad, dressing, and tortilla chips (if using) separate, and mix it in just before serving. This will help to prevent the chips from getting soggy.
A classic taco salad recipe is one of those dishes where you can break all the rules, and just add anything you want to suit your mood. This is my simple version of a basic taco salad bowl, and I hope you give it a try!
Taco Salad Recipe
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1 head lettuce chopped
- 1 can black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup shredded cheese cheddar or Mexican blend
- 1 avocado diced
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup sliced black olives
- 1 cup tortilla chips crushed
- Optional: chopped cilantro lime wedges
Instructions
- In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
- Add the taco seasoning mix to the skillet with the beef, along with a 1/2 cup of water. Stir to combine and cook for 2-3 minutes, until the beef is coated in the seasoning.
- Arrange the chopped lettuce, black beans, cherry tomatoes, diced avocado, sliced black olives, and cooled beef in a large bowl.
- Top the beef with sour cream and salsa.
- Sprinkle the salad with crushed tortilla chips and shredded cheese.
- Garnish with cilantro and lime wedges, and serve.
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