My Homemade Taco Salad Recipe offers a fresh twist on classic flavors. Seasoned ground beef pairs with crisp romaine, juicy cherry tomatoes, hearty black beans, and crunchy red bell pepper. A tangy dressing made with lime, sour cream and salsa ties the salad together in a balanced and satisfying meal prep option.

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I’ve been experimenting with a few recipes lately and found that this Taco Salad really hit the spot for me. I start by browning 1 lb ground beef with 2 tsp taco seasoning and then combine it with a mix of my favorite fresh ingredients like 1 head of roughly chopped romaine lettuce, 1 cup halved cherry tomatoes, 1 can black beans, and 1 can corn.

I also mix in a refreshing crunch with diced red bell pepper and 1 diced avocado and top it off with 1/2 cup shredded cheddar cheese and 1/2 cup crushed tortilla chips. The homemade dressing, made with 1/2 cup sour cream, 2 tbsp salsa and Juice of 1 lime, really brings every flavor together.

It’s a salad with a twist that can double as a meal prep solution or a quick dinner option. I love how it brings a little fiesta to my table every time I make it.

Why I Like this Recipe

I like this recipe because it’s super simple to throw together, and even when I’m running late, I can whip it up without a ton of fuss.
I really love the mix of textures and flavors – the crunchy tortilla chips, the creamy dressing, and the juicy veggies all come together in a way that feels fun and satisfying.
I appreciate that it’s actually pretty healthy too, so I can feel good about eating it even if I’m indulging on a busy day.
I also enjoy how versatile it is, since I can easily tweak the seasonings or toss in extra ingredients if I’m in the mood for something a little different.

Ingredients

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Ground beef is a rich protein source that adds hearty flavor and satisfaction.
Romaine lettuce provides crunch, essential vitamins, and fiber to boost digestion.
Black beans offer protein and fiber, making the salad more filling and nutritious.
Cherry tomatoes bring sweet, juicy bursts along with vitamin C and antioxidants.
Avocado adds creamy texture and heart healthy fats providing smooth, rich taste.
The dressing has sour cream, salsa, and lime which lend a tangy finish.

Ingredient Quantities

1 lb ground beef

2 tsp taco seasoning (or mix 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch of paprika)

1 head romaine lettuce, chopped roughly

1 cup cherry tomatoes, halved

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 red bell pepper, diced

1 avocado, diced

1/2 cup shredded cheddar cheese

1/2 cup crushed tortilla chips

For the dressing: 1/2 cup sour cream

For the dressing: 2 tbsp salsa

For the dressing: Juice of 1 lime

For the dressing: Salt and pepper to taste

How to Make this

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1. Heat a large skillet over medium-high heat and add the ground beef, breaking it up as it cooks until it’s fully browned.

2. Sprinkle in the taco seasoning (or your mix) along with a splash of water and stir well; let it simmer for about 2-3 minutes until the flavors come together.

3. Meanwhile, grab a big bowl and toss in the chopped romaine lettuce, halved cherry tomatoes, drained black beans, drained corn, and diced red bell pepper.

4. Once the beef has cooked, let it cool down for a minute then add it to the bowl with the vegetables.

5. In a small bowl, mix together the sour cream, salsa, lime juice, and a pinch of salt and pepper to make the dressing.

6. Drizzle the dressing over your salad and toss it gently so everything gets coated evenly.

7. Carefully fold in the diced avocado so it stays chunky and doesn’t turn mushy.

8. Sprinkle the shredded cheddar cheese over the top for a rich, creamy touch.

9. Finally, toss on the crushed tortilla chips right before serving so they stay nice and crunchy.

10. Enjoy your taco salad immediately or pack it up for meal prep – it’s a simple and healthy dish perfect for any day.

Equipment Needed

1. Large skillet
2. Spatula or wooden spoon
3. Big mixing bowl
4. Knife and cutting board
5. Small bowl
6. Measuring spoons
7. Can opener

FAQ

Q: Can I use a different type of meat in place of ground beef?

A: Sure, you can try ground turkey or even a plant-based meat if you're looking to mix things up a bit.

Q: Do i really need to make my own taco seasoning?

A: Nah, you can use a store-bought taco seasoning if you want, but making your own mix gives a fresher flavor.

Q: Can i add more veggies or change the salad ingredients?

A: Yeah, feel free to improvise with any veggies you like. Adding extra such as diced onions or cucumbers can make it even tastier.

Q: How do i store leftovers without losing flavor?

A: Just keep them in an airtight container in the fridge and try to eat within a day or two, and keep the dressing separate until you serve it up.

Q: Is it possible to make a vegan version of this taco salad?

A: Definitely, just use a meat substitute and swap out the dairy products with vegan alternatives and you'll be golden.

Taco Salad Recipe Substitutions and Variations

If you don’t have ground beef, try using ground turkey or even chicken instead
If you’re out of taco seasoning, mix together chili powder, cumin, garlic powder, onion powder and a pinch of paprika
If romaine lettuce isn’t available, you can use iceberg lettuce or even a handful of spinach
If you ran out of sour cream, thick Greek yogurt works great as a substitute
If cheddar cheese is missing from your fridge, try pepper jack or a blend of your favorite cheeses

Pro Tips

1. When cooking your beef, be sure to let it sit for a minute after heating so it can cool a tad, this way it keeps its flavor better and doesnt steam your veggies too much.
2. Always mix the dressing ingredients in a separate bowl then add slowly to the salad, this helps every piece get coated evenly instead of drenching the whole thing.
3. Add the avocado and tortilla chips at the very end to keep their texture, because if you mix them in too early, they can turn mushy or soggy.
4. For an extra burst of flavor, try sprinkling a little extra lime zest or even a touch more cumin into your beef while its browning if you like a bit more kick.

Taco Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

510

kcal

Equipment: 1. Large skillet
2. Spatula or wooden spoon
3. Big mixing bowl
4. Knife and cutting board
5. Small bowl
6. Measuring spoons
7. Can opener

Ingredients

1 lb ground beef
2 tsp taco seasoning (or mix 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch of paprika)
1 head romaine lettuce, chopped roughly
1 cup cherry tomatoes, halved
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 red bell pepper, diced
1 avocado, diced
1/2 cup shredded cheddar cheese
1/2 cup crushed tortilla chips
For the dressing: 1/2 cup sour cream
For the dressing: 2 tbsp salsa
For the dressing: Juice of 1 lime
For the dressing: Salt and pepper to taste

Directions

Heat a large skillet over medium-high heat and add the ground beef, breaking it up as it cooks until it's fully browned.
Sprinkle in the taco seasoning (or your mix) along with a splash of water and stir well; let it simmer for about 2-3 minutes until the flavors come together.
Meanwhile, grab a big bowl and toss in the chopped romaine lettuce, halved cherry tomatoes, drained black beans, drained corn, and diced red bell pepper.
Once the beef has cooked, let it cool down for a minute then add it to the bowl with the vegetables.
In a small bowl, mix together the sour cream, salsa, lime juice, and a pinch of salt and pepper to make the dressing.
Drizzle the dressing over your salad and toss it gently so everything gets coated evenly.
Carefully fold in the diced avocado so it stays chunky and doesn't turn mushy.
Sprinkle the shredded cheddar cheese over the top for a rich, creamy touch.
Finally, toss on the crushed tortilla chips right before serving so they stay nice and crunchy.
Enjoy your taco salad immediately or pack it up for meal prep – it’s a simple and healthy dish perfect for any day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.