Taco Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
203 kcal
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Course
Main Course
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Cuisine
American
Taco Salad
Description
The Taco Salad recipe starts with browning ground beef seasoned with taco spices and simmered with water to create a moist, flavorful filling. Black beans and corn are stirred in for added texture and protein. This savory mixture is layered onto a base of chopped romaine lettuce set in a tortilla shell or alongside crunchy tortilla chips, providing a crisp foundation. Fresh and tangy toppings such as cherry tomatoes, olives, shredded cheese, and chopped onions add brightness and variety, while garnishes like salsa, sour cream, and guacamole introduce creaminess and zest.
The salad offers customizable serving options, including using baked tortilla bowls shaped with ramekins and foil for an appealing presentation. It works well for make-ahead meals by prepping components separately and assembling later, or as a quick dish assembled from leftovers. Variations include using ground turkey, crumbled tofu, or chicken as protein, and substitutions for vegan, gluten-free, or low-carb diets by adjusting toppings and shells.
For gatherings or picky eaters, setting up a taco salad bar with toppings laid out allows each diner to build a personalized salad. The recipe can be doubled and frozen by storing the seasoned meat mixture separately for convenience. Walking tacos can be made by serving the meat and toppings in chip bags for an on-the-go version.
Ingredients
- 1 lb ground beef or ground turkey, lean
- 2 Tablespoons taco seasoning , or 1 packet
- ½ cup water
- 1 black beans drained and rinsed, canned
- 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 tomato halved
- ½ cup olives sliced
- ½ cup cheese shredded
- ¼ cup onion chopped; red or green
- ½ cup cilantro chopped
- salsa
- sour cream
- guacamole , or chopped avocado
Instructions
- 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.
- 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:
- 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).
- 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!).
- 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.
- 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
- Prep taco meat and tortilla shells up to two days ahead; store separately and reheat meat before serving.
- Vegetarian or vegan versions are possible by substituting crumbled tofu and vegan cheese.
- Gluten-free variants use corn tortillas and appropriate taco seasoning.
- Freeze cooked taco meat for up to three months; thaw overnight before reheating.
- Make taco salad bars for easy customization by guests.
- Walking tacos serve the salad mixture in chip bags for casual eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 203 kcal
% 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.
User Reviews
Overall Rating
5
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