Taco Salad

I can’t even count how many times I’ve made this taco salad recipe. Anytime I need a quick meal, this is what I reach for.

This taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.

Taco Salad Ingredients

You can use what you have on hand or add what you love in this Tex-Mex-inspired salad.

Meat: I use lean ground beef (80/20), ground turkey, or ground chicken, depending on what I have.

Seasoning: The meat should be seasoned with either taco seasoning packets or homemade taco seasoning. Making seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.

Lettuce: Romaine or iceberg are crunchy and sturdy, so they hold well to many toppings. A mix of greens, like mesclun, is too tender.

Toppings: Whatever you put on a taco (and more) is excellent on a taco salad! A few of our family favorites include shredded cheddar cheese, black olives, and leftover grilled corn, green onions, or cherry or Roma tomatoes.

Extra Toppings

Adding flavor, crunch, and color is easy with any of the following.

• Crunchy: Corn chips, corn tortilla strips, Doritos, or tortilla chips.
• Spicy/Zesty: Jalapenos, red onion, or hot sauce.
• Fresh: Guacamole, a squeeze of fresh lime juice.

Taco Salad Dressing

• It’s a classic – Sour cream and salsa or Pico de Gallo are the best dressings for this salad. Easy peasy.
• Try avocado dressing or chipotle ranch dressing.
• Cilantro lime dressing or Catalina dressing are zesty dressings.

How to Make Taco Salad

• Brown and season the ground beef (recipe below). Stir in beans if using.
• Wash lettuce and spin dry.You can top it with beef mixture and your favorite toppings.
• Add tortilla chips, sour cream, and salsa to a large serving bowl or plate and serve.

Bake a Tortilla Bowl!

Serve this taco salad in a tortilla bowl to make it like your favorite restaurant!

• Preheat the oven to 350°F.
• Season a flour tortilla (or brush it with butter or olive oil) with salt & your choice of seasonings (cumin or chili powder are good).
• Bake the tortilla for 10-15 minutes or until lightly browned and crispy in an ovenproof bowl or taco bowl maker.