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Home » Dinner » Taco Salad Recipe

Published: February 21, 2019 Last Modified: March 3, 2019 By Sara 52 Comments

Taco Salad Recipe

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Taco Salad Recipe | Beef Taco Salad | Mexican Salad #salad #taco #beef #lunch #avocado #dinner #dinneratthezoo

This taco salad recipe combines ground beef, lettuce, beans, cheese, tomatoes, tortilla strips and avocado, all tossed in a zesty dressing. A fun and festive salad that’s perfect for a lighter main course or as a side dish at a potluck.

I’m a fan of anything Mexican food, we eat plenty of queso and burrito bowls in my house! This hearty taco salad is a family favorite, it’s colorful, fresh and super easy to make.

Taco Salad Recipe | Beef Taco Salad | Mexican Salad #salad #taco #beef #lunch #avocado #dinner #dinneratthezoo Taco Salad Recipe | Beef Taco Salad | Mexican Salad #salad #taco #beef #lunch #avocado #dinner #dinneratthezoo

Taco salad made with ground beef, romaine lettuce and vegetables, topped with sour cream and tortilla strips.

We eat a LOT of Mexican food around here – it’s typically quick to make and easy to customize to the kids’ taste. We kind of got into a burrito rut and I was trying to think of something to change it up a bit which is how I came up with this taco salad. This salad is absolutely loaded with toppings, and everyone can mix and match the ingredients which makes this recipe perfect for picky eaters.

How do you make taco salad?

This recipe starts with ground beef which is browned in a pan and coated in taco seasoning. The ground beef goes into a bowl of lettuce along with tomatoes, avocado, corn, beans, cheese and tortilla strips. Everything gets tossed together in a tangy dressing, then you’re ready to eat.

A pan of taco meat made with ground beef.

Tips for taco salad

  • I use pre-made crispy tortilla strips in this recipe, which are sold in most grocery stores near the croutons. If you can’t find them, feel free to use crumbled up tortilla chips instead.
  • I use 90% lean ground beef for this salad, it’s got plenty of flavor without all the grease.
  • You can use fresh, frozen or canned corn, they all work great.
  • I like to dice all my ingredients to about 1/2 inch size pieces, it makes the salad easier to eat.

Ground beef, tortilla strips, beans, tomatoes, olives, corn and avocado over lettuce.

What kind of dressing do you put on taco salad?

This particular recipe calls for catalina dressing, which is a sweet and tangy tomato based dressing. If you’re not a fan of catalina dressing, I recommend using classic ranch dressing instead. You can also mix your salad with red or green salsa as a dressing to save a few calories.

Catalina dressing being poured over taco salad.

Taco salad variations

There are so many different ways to customize your taco salad to your preferences.

  • Protein: Use ground turkey or grilled chicken breast instead of beef.
  • Cheese: Use pepper jack or a Mexican 4 cheese blend instead of cheddar.
  • Avocado: Omit the diced avocado and instead add a scoop of guacamole on top.
  • Lettuce: Try iceberg lettuce, butter lettuce or shredded cabbage instead of romaine.
  • Beans: Use pinto beans, or add a layer of refried beans at the bottom of your salad bowl.

A bowl of taco salad with ground beef, lettuce, tomatoes, cheese and olives.

I love to set up a taco salad bar at parties. Simply put out bowls of chopped lettuce, meat and all the toppings, and let your guests assemble their own creations. Add a few choices of salad dressing at the end of the buffet and you’ve got a simple yet satisfying meal to feed a crowd!

More Mexican food recipes

  • Chicken Taquitos
  • Shrimp Tacos with Mango Salsa
  • Carne Asada Tacos
  • Chile Relleno Casserole
  • Mexican Chicken Casserole
Taco salad made with ground beef, romaine lettuce and vegetables, topped with sour cream and tortilla strips.
Print Pin
5 from 9 votes

Taco Salad

This taco salad recipe combines ground beef, lettuce, beans, cheese, tomatoes, tortilla strips and avocado, all tossed in a zesty dressing. A fun and festive salad that's perfect for a lighter main course or as a side dish at a potluck.
Course Salad
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 451kcal
Author Sara Welch

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground beef I use 90% lean
  • 1 packet taco seasoning
  • 4 cups romaine lettuce
  • 3/4 cup black beans rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup diced tomato
  • 1 avocado peeled, seeded and diced
  • 3/4 cup cheddar cheese shredded
  • 1/4 cup sliced olives
  • 1 cup tortilla strips plus more for garnish
  • 2/3 cup catalina salad dressing can also use ranch dressing
  • 1/4 cup sour cream
  • cilantro leaves for garnish optional

Instructions

  • Heat the olive oil in a large pan over medium high heat. Add the ground beef and cook, breaking up with a spatula, for 3 minutes.
  • Add the taco seasoning and 2 tablespoons of water. Cook for another 3-4 minutes or until meat is done. Cool for 5 minutes.
  • Place the meat, lettuce, beans, corn, tomato, avocado, cheese, olives and tortilla strips in a bowl.
  • Add the dressing and toss to coat.
  • Add the sour cream on top of the salad along with additional tortilla strips and cilantro leaves for garnish, then serve.

Notes

Make Ahead: The chicken, cilantro sauce and beans can all be made a day in advance.

Nutrition

Calories: 451kcal | Carbohydrates: 40g | Protein: 33g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 712mg | Potassium: 964mg | Fiber: 9g | Sugar: 15g | Vitamin A: 5325IU | Vitamin C: 13.9mg | Calcium: 222mg | Iron: 5.1mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on July 5, 2015 and was updated on February 21, 2019 with new content.

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Filed Under: Dinner, Salads

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    Comments

    1. jessica says

      July 6, 2015 at 1:23 pm

      delicious!! One of my favorite salads.. I will be adding this one to the mix . thank you

      Reply
    2. Linda at Mixed Kreations says

      July 6, 2015 at 12:20 pm

      These look yummy! I love Mexican food, we eat it a lot, A whole lot! Never thought of baking the tortillas, that would be a lot healthier.

      Reply
    3. Michelle @ Blackberry Babe says

      July 6, 2015 at 11:53 am

      What a great way to lighten up taco salad! I recently baked my own (mini) tortilla bowls, and it was really not so complicated like you said. Will definitely be doing it going forward to save some calories!

      Reply
      • Sara says

        July 7, 2015 at 11:37 am

        I originally thought it might be a pain to keep the tortilla from taking on weird shapes but when you bake them inside a bowl it’s perfect!

        Reply
    4. Charlene Asay says

      July 6, 2015 at 11:10 am

      I love taco anything. These look great.

      Reply
    5. Jaime says

      July 6, 2015 at 11:04 am

      Holy cow, what! My family loves Mexican food! My mom actually bought us those taco bowl molds for the tortilla shells, and we use those occasionally. =) Definitely pinning this recipe to use soon!

      Reply
      • Sara says

        July 7, 2015 at 11:43 am

        I didn’t even know they had taco bowl molds, I’ll have to check those out!

        Reply
    6. Rebecka says

      July 6, 2015 at 8:24 am

      They like so fresh and delicious! Pinning this for later!

      Reply
      • Sara says

        July 7, 2015 at 11:42 am

        Thanks Rebecka, let me know if you make it!

        Reply
    7. Kacey @ The Cookie Writer says

      July 6, 2015 at 8:12 am

      These are super cute! I will have to give the tortilla bowl a try 🙂 It looks amazing!

      Reply
    8. Joanie @ ZagLeft says

      July 6, 2015 at 8:01 am

      Taco salads are my favorite salads and my family would love these!

      Reply
    9. Kiano says

      July 6, 2015 at 7:52 am

      Love love love taco salads, but to put it flat on a plate is the biggest injustice. These bowls are done so simply. I have a massive soufflé ramekin that would be perfect for this!

      Reply
      • Sara says

        July 7, 2015 at 11:41 am

        I’m glad you already have the ramekin, let me know if you try it!

        Reply
    10. T Austin says

      July 6, 2015 at 6:17 am

      Mmmm I absolutely love taco anything! This looks delicious!

      Reply
    11. Leanne says

      July 6, 2015 at 6:02 am

      What a neat idea! My kids would love something simple like this!!

      Reply
    12. Kristen @ A Mind Full Mom says

      July 6, 2015 at 5:15 am

      We eat a lot of Mexican food in my house as well, so this of course will be a winner!

      Reply
    13. Florian @ContentednessCooking says

      July 6, 2015 at 2:29 am

      This looks fantastic just in time for summer!!!

      Reply
    14. Dana Brown says

      July 6, 2015 at 12:14 am

      That looks yummy – may have to try it for the next Taco Tuesday

      Reply
    15. Michelle @ The Complete Savorist says

      July 5, 2015 at 11:15 pm

      My family will go crazy for this recipe. And those tortilla bowls, perfect.

      Reply
    16. Tirralan @ Tinseltown Mom says

      July 5, 2015 at 10:37 pm

      All I can say is wow. This meal looks so amazing.

      Reply
      • Sara says

        July 7, 2015 at 11:36 am

        Thanks Tirralan, it’s a favorite around here!

        Reply
    17. Crysta @ Well Worn Suitcase says

      July 5, 2015 at 10:34 pm

      Yum! Sounds delicious, and I love the images. Such a vibrant dish!

      Reply
    18. Rachel says

      July 5, 2015 at 10:27 pm

      All my favorite ingredients! *swoon*

      Reply
    19. Meagan Sullivan says

      July 5, 2015 at 10:27 pm

      Oh this looks FANTASTIC! 😀

      Reply
    20. Kelly @ TastingPage says

      July 5, 2015 at 10:07 pm

      What a fun way to serve these salads. I see a party hit in the works!

      Reply
      • Sara says

        July 7, 2015 at 11:40 am

        This would be really fun for a party, you could bake up a bunch of tortilla bowls, set out the toppings and let your guests serve themselves!

        Reply
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