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Taco Salad

This easy classic Taco Salad features fresh, crisp lettuce with a taco seasoned ground beef and all the best taco toppings including cheese, tomatoes, avocado, and onion. Drizzle with a simple homemade dressing that only needs 2 ingredients!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Course: Salad
Cuisine: Tex-Mex

Ingredients

  • 1 pound ground beef 80% preferred
  • 1 packet taco seasoning
  • ¼ cup tomato sauce
  • 4 cups green leaf lettuce chopped
  • 1 cup tomatoes diced
  • ¼ cup red onion diced
  • 1 cup mild cheddar cheese grated
  • ¼ cup cilantro diced
  • 1 avocado sliced
  • ½ cup sour cream
  • ½ cup salsa
  • tortilla chips for serving

Instructions

    Cup of Yum
  1. Prepare the taco meat by browning the ground beef over medium heat, breaking up the meat while it cooks. Cook until meat is browned and no longer pink. Drain the excess grease.
  2. Add in the taco seasoning and stir to combine. Stir in the tomato sauce. 
  3. While the meat is cooking, prepare the veggies and other toppings.
  4. Assemble the salad by layering the lettuce, taco meat, cheese, tomatoes, onion, cilantro, and avocado. 
  5. In a small bowl combine the sour cream and salsa. Use this as the dressing, drizzling over the salad. Serve with tortillas chips as desired.

Notes

  •  
  • Ground Beef: Use one pound of ground beef or substitute with ground chicken or lean ground turkey as desired. To make this meatless swap the meat with black beans or roasted chick peas.
  • Lettuce: You can use any lettuce you would like such as spring mix, green leaf lettuce, iceberg, romaine, or even spinach. 
  • Salsa: I love using our homemade restaurant style salsa, but you can use your favorite store-bought salsa to save time. 
  • Taco Seasoning: Use our homemade taco seasoning, or you can use a store-bought seasoning.
  • Tortilla Chips: Make your own homemade tortilla chips using corn tortillas or your favorite store-bought brand. 
  • Add more veggies: Looking to add more vegetables? Some ideas include bell pepper, corn, roasted zucchini, pickled onions, or some radishes. 
  • Make Ahead: This taco salad recipe is great for meal prep and can be enjoyed for lunches during the week or for easy weeknight dinners. All of the veggies, except for the avocado can be chopped up beforehand. Store in a sealed container.  Cook up the meat following the instructions. Store in a separate sealed container in the fridge. The meat will keep for 5 days. Simply reheat in a skillet or in the microwave
  • Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days if left undressed. Dressed salad will keep for 1-2 days. 
  • Freeze: The taco meat can be prepared ahead of time and frozen for up to 3 months in a freezer safe container or bag. Thaw the meat in the refrigerator overnight then reheat when ready to prepare the salad.

Nutrition Information

Serving 1 Calories 458kcal (23%) Carbohydrates 9g (3%) Protein 33g (66%) Fat 32g (49%) Cholesterol 101mg (34%) Sodium 386mg (16%) Fiber 5g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 458kcal 23%
Carbohydrates 9g 3%
Protein 33g 66%
Fat 32g 49%
Cholesterol 101mg 34%
Sodium 386mg 16%
Fiber 5g 20%

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