Easy, fresh, and flavorful! I love how this Taco Salad comes together in just 30 minutes and is loaded with so many tasty toppings.
Recipe Overview
Time: 30 Minutes
Ingredients: Ground beef, taco seasoning, tomatoes, onion, jalapeño, cilantro, lime, avocados, lettuce, cheddar cheese, corn, black beans, tortilla strips, and sour cream.
Ease: Easy. Most ingredients just need a quick chop or mash. Make this recipe a little easier by using pre-made pico de gallo and guacamole.
Ingredients & Substitutions
- Ground Beef - I like using lean ground beef, so you don't have to drain excess fat. You can swap ground beef for ground turkey or ground chicken.
- Taco Seasoning - Use store-bought seasoning for a quick shortcut. You can use this Taco Meat Recipe for a homemade version.
- Tomatoes - Used to make the pico de gallo for the salad. Scoop out the seeds so it's not too watery. Roma tomatoes work best since they have fewer seeds and less moisture.
- White Onion - Red onion or green onion can also work, giving you a milder flavor.
- Jalapeño - Keep the seeds in for more spice, remove the seeds, or omit altogether for no heat.
- Cilantro - Adds a fresh, herby flavor. If you're not a fan, try parsley instead.
- Lime - Brings all the flavors together and keeps the guacamole fresh. Lemon juice also works.
- Avocados - You could use store-bought guacamole if you're short on time.
- Shredded Lettuce - I like using shredded lettuce for this salad since there are so many smaller ingredients. It mixes in easily and feels a bit like a chopped salad.
- Cheddar Cheese - Monterey Jack or pepper jack are great swaps.
- Corn - I like using canned corn, but frozen corn slightly warmed up works as well.
- Black Beans - Pinto beans are a great substitute.
- Tortilla Strips - Crushed tortilla chips or Doritos work too.
- Sour Cream - Creamy and tangy. Swap with Greek yogurt or your favorite dressing.
Full ingredient list with quantities in the recipe card below
How to Make Taco Salad
Make Taco Meat
Brown ground beef. Add taco seasoning and set aside.
Make the Pico de Gallo & Avocado
While the ground beef browns, make the pico de gallo and mash your avocados.
Assemble the Taco Salad
Divide the shredded lettuce among four bowls. Top with taco meat, pico de gallo, shredded cheese, corn, black beans, guacamole, tortilla strips, and a dollop of sour cream.
Tips
Drain everything well: Make sure the beans and corn are well drained, and you scoop out all of the tomato seeds. Extra liquid can make your salad soggy.
Ground Beef - Higher-fat beef (80-85%) makes the taco meat juicier and more flavorful, while lean beef (90-95%) keeps it lighter and less greasy.
Common Questions
Black beans or pinto beans both work great in a taco salad.
I like shredded lettuce since it mixes easily with all the smaller ingredients. Shredded romaine or iceberg work best, they're crisp and sturdy.
Yes! Ground turkey works great. Use this recipe to season your Ground Turkey Taco Meat perfectly.
I like adding pico de gallo, guacamole, and sour cream to my salad instead of dressing, but if you want more flavor, ranch, chipotle ranch, or Catalina dressing are great options.
Leftovers: Avoiding a Soggy Salad
Store the ingredients separately in the fridge. Everything except the avocado will last up to 4 days.
The guacamole may darken a bit from oxidation, but you can scrape off the top layer, what's underneath is still good. If you plan to have leftovers, wait to mash the avocados until you're ready to eat.
I also like adding rice to my leftovers to turn it into a taco rice bowl when I want something a little heartier.
Meal Prep It!
Prep It:
Cook the taco meat, and make the pico de gallo up to 3 days in advance. Store each separately in an airtight container.
Pack It:
Mash your avocado just before eating-leftovers will last about a day. In a container, layer the lettuce, beans, corn, cheese, and taco meat. Keep the guacamole, pico, and sour cream in separate small containers to keep the salad fresh and crisp.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Taco Salad
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning
- 2 large tomatoes seeded and diced
- ½ cup finely chopped white onion
- 1 jalapeño seeds removed and finely chopped
- ¼ cup finely chopped cilantro
- 1 lime halved
- 2 large ripe avocados
- 6 cups shredded lettuce
- ½ cup shredded cheddar cheese
- ½ cup canned corn drained
- ½ cup canned black beans drained and rinsed
- ½ cup tortilla strips
- ½ cup light sour cream
- salt to taste
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Stir in the taco seasoning and prepare according to the package directions. Remove from heat.
- While the ground beef browns, make the pico de gallo by mixing together the diced tomatoes, onion, jalapeño, and cilantro. Squeeze in the juice from half a lime and season with a pinch of salt. Stir to combine.
- In another bowl, mash the avocados until smooth. Add the juice from the remaining half lime and salt to taste.
- Divide the shredded lettuce among four bowls. Top each with taco meat, pico de gallo, shredded cheese, corn, black beans, guacamole, tortilla strips, and a dollop of sour cream.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!