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How to Make a GREAT Taco Salad
4.8 from 15 votes

How to Make a GREAT Taco Salad

This easy taco salad with taco seasoned ground beef, beans, cheddar cheese, and all the taco fixings makes a favorite easy dinner any night of the week.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 847 kcal
Course: Salad
Cuisine: Mexican

Ingredients

  • 1 pound ground beef 85% lean
  • ½ white onion , diced
  • 2 cloves garlic , pressed or minced
  • 2 teaspoons cumin ground
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 2 cups tomato juice
  • ¼ cup cornmeal yellow, finely ground
  • 1 ounce pinto beans or black beans, canned
  • 8 ounces tortilla chips I prefer white corn chips
  • 8 cups iceberg lettuce chopped
  • 1 cup cheddar cheese shredded
  • ¼ cup salsa
  • ½ cup tomato chopped
  • 1 avocado , chopped
  • 4 tablespoons sour cream
  • ¼ cup jalapeño sliced
  • ¼ cup onion white, minced
  • 2 tablespoons cilantro chopped
  • 1 lime , sliced

Instructions

    Cup of Yum
  1. Add the ground beef to a large skillet over medium-high heat. Cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic. Cook until the beef is well browned and the onion is translucent. Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal. Simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps. 
  2. Add the beans to a small saucepan and heat over medium until warm.
  3. To assemble individual taco salads, place a handful of tortilla chips in the bottom of each bowl. Divide the lettuce between each of the bowls then top with the taco meat. Add a few spoonfuls of the warm beans. Top with cheddar cheese, salsa, chopped tomatoes, avocado, and dollop with sour cream. Add a few jalapeños and sprinkle the minced onion and chopped cilantro. Give each salad a squeeze or two of fresh lime and serve.

Notes

  • • Refrigerate extra taco meat for up to 4-5 days.

Nutrition Information

Calories 847kcal (42%) Carbohydrates 69g (23%) Protein 38g (76%) Fat 50g (77%) Saturated Fat 16g (80%) Polyunsaturated Fat 9g (53%) Monounsaturated Fat 19g (95%) Trans Fat 1g (50%) Cholesterol 112mg (37%) Sodium 1954mg (81%) Potassium 1450mg (31%) Fiber 12g (48%) Sugar 12g (24%) Vitamin A 2295IU (46%) Vitamin C 43mg (48%) Calcium 379mg (38%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 847

% Daily Value*

Calories 847kcal 42%
Carbohydrates 69g 23%
Protein 38g 76%
Fat 50g 77%
Saturated Fat 16g 80%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 112mg 37%
Sodium 1954mg 81%
Potassium 1450mg 31%
Fiber 12g 48%
Sugar 12g 24%
Vitamin A 2295IU 46%
Vitamin C 43mg 48%
Calcium 379mg 38%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.