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5.0 from 192 votes

Taco Salad

This healthy Taco Salad recipe can be on the table in less than 30 minutes, seasoned ground beef or turkey, beans, corn, and piled high with your favorite toppings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 203 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb lean ground beef , or ground turkey
  • 2 Tablespoons taco seasoning , or 1 packet
  • ½ cup water
  • 1 can black beans , drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 head romaine lettuce , chopped
  • 6 (8 inch) flour tortillas , or 1 bag tortilla chips
Topping options:
  • 2 cups cherry tomatoes , halved
  • ½ cup sliced olives
  • ½ cup shredded cheese
  • ¼ cup chopped red or green onion
  • ½ cup chopped cilantro
  • salsa
  • sour cream
  • guacamole , or chopped avocado

Instructions

    Cup of Yum
  1. Meat Mixture: Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through. Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.
  2. Assemble: Add baked tortilla shell (recipe follows) or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.
Optional Baked Tortilla Bowls:
  1. Brush a thin layer of canola or vegetable oil on both sides of 8” flour tortillas. Place a 4’’ ramekin or similar size oven-safe bowl, face down, on a cookie sheet. Lay a tortilla over it. Place a piece of heavy-duty aluminum foil on top of the tortilla and press down, scrunching the foil and tortilla around the ramekin until it’s shaped like a tortilla bowl (think basket-style coffee filter). 
  2. Now flip the whole thing over so it’s open end up. Repeat for however many tortilla bowls you’re going to need (and an extra or two in case one breaks!).
  3. Preheat oven to 375 degrees and bake for 5 minutes. Take cookie sheet out of oven, use tongs to carefully remove each ramekin and then return the tray to the oven to cook for 5 more minutes. 
  4. Remove from oven, carefully lift each shell out of the foil and place bottom up, foil down on the cookie sheet. Gently secure the rim of the tortilla inside the foil so it doesn't burn. Return to oven to cook for 7-10 more minutes or until crisp and golden.

Notes

  • *Nutritional info doesn't include optional toppings.
  • Make Ahead Instructions: The taco meat and tortilla shells can be prepped a day or two in advance, stored separately. Reheat the meat mixture in the microwave or in a skillet. All of the veggies and toppings can be chopped and ready, just keep them in separate containers in the fridge.
  • Freezing Instructions: Allow meat mixture to cool completely and store in freezer safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
  • Vegetarian Taco Salad: Replace meat with cooked, crumbled tofu or add additional beans or veggies.
  • Vegan: Substitute vegan cheese and crumbled tofu.
  • Gluten-free Adaptations: Use gluten-free tortillas or corn tortillas, and taco seasoning.
  • Keto/low-carb: Skip the shell and try out this keto / gluten-free Tortilla bowls recipe.
  • Make Walking Tacos: Scoop the taco meat into a bag of fritos chips, and add your favorite toppings.
  • Taco Salad Bar: If you are serving to a crowd or if everyone has different preferences, set up a build your own taco salad bar!
  • Chicken Taco Salad: Instead of the ground beef, use this chicken taco meat!

Nutrition Information

Calories 203kcal (10%) Carbohydrates 8g (3%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 51mg (17%) Sodium 190mg (8%) Potassium 519mg (15%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 9178IU (184%) Vitamin C 5mg (6%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 8g 3%
Protein 16g 32%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 51mg 17%
Sodium 190mg 8%
Potassium 519mg 11%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 9178IU 184%
Vitamin C 5mg 6%
Calcium 49mg 5%
Iron 3mg 17%

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