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

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


  • 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


  • 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.


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


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