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I can't even count how many times I've made this taco salad recipe. It's a must stop whenever I need a quick meal.

Quick and easy, this taco salad has topped ground beef and cheese over crispy lettuce and our favorite taco toppings.

Easy taco salad with meat and cheese

Ingredients for taco salad

The beauty of this Tex-Mex inspired salad is that you can add what you love or use what you have on hand.

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

Seasoning: Season the meat with a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.

Lettuce: Romaine or iceberg lettuce is crunchy and sturdy, so it holds up well with many dressings. A vegetable mix, like mesclun, is a little too tender.

Seasonings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of vegetables like leftover grilled corn, green onions, or cherry or roma tomatoes.

Try one of the following methods to add flavor, crunch and color.

  • Crisp: Tortilla chips, Doritos, tortilla strips or corn chips.
  • Spicy/Savory: Jalapenos, red onion or hot sauce.
  • Fresh: Guacamole, a splash of fresh lime juice.
beef, beans, cheese and vegetables to make taco salad with labels

Taco Salad Dressing

How to make taco salad

  1. Brown and season the minced meat (recipe below). Stir in beans if using.
  2. Wash the lettuce and dry it. Top with the beef mixture and your favorite seasonings.
  3. Pour into a large bowl or serving plate and top with tortilla chips, sour cream and salsa.
closeup of Taco salad in a bowl with cheese

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

  1. Preheat oven to 350°F.
  2. Spray a flour tortilla with cooking spray (or brush with butter or olive oil) and season with salt and your favorite seasonings (cumin or a little chili powder is good).
  3. Place tortilla in an ovenproof bowl or bowl taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.

More salad recipes for main dishes

Did you make this easy taco salad? Be sure to leave a rating and comment below!

Taco salad plated with ingredients around

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Easy Taco Salad

This simple taco salad is crunchy, crunchy and colorful. Make a DIY taco bar by putting out all the toppings and let everyone create their own!

Preparation time 15 minutes

Time to cook 15 minutes

Total time 30 minutes

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  • In a medium skillet, brown the ground beef over medium-high heat until no pink color remains. Drain off the fat.

  • Add taco seasoning and ½ cup water. Cook uncovered over medium heat for 5 minutes or until thickened. Stir in the beans.

  • Place lettuce in a large salad bowl or divide among individual bowls. Top with seasoned meat mixture, tomatoes, cheese, avocado and desired toppings.

  • Top with tortilla chips, salsa and sour cream.

Although we use sour cream and salsa as dressings, Catalina or Thousand Island are also great with this salad.
To prepare this meal quickly, use pre-washed lettuce. Prepare the ingredients for the garnish while the meat browns.
Leftover taco meat can be stored in the refrigerator for up to 4 days in an airtight container and reheated in the microwave.

Calories: 360 | Carbohydrates: 20G | Protein: 19G | Fat: 23G | Saturated fats: 9G | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6G | Sugar: 2G | Vitamin A: 3585UI | C vitamin: 6.9mg | Soccer: 178mg | Iron: 2.7mg

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, dinner, lunch, salad
Kitchen American, Mexican
Easy Taco salad bowl with a title
Easy taco salad with crispy lettuce and lettering
Easy taco salad with beef and lettering
Easy taco salad in a bowl and close-up photo with a title

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