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