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Taco Salad With Cilantro Lime Dressing Recipe
5 from 18 votes

Taco Salad With Cilantro Lime Dressing Recipe

This Taco Salad features crunchy baked tortilla bowls filled with seasoned ground beef, corn, beans, lettuce, and fresh vegetables topped with a creamy cilantro lime dressing. The salad offers a mix of textures—from crisp greens and chips to tender meat and a zesty, herbal sauce. Customizable toppings and dressings make it versatile for different tastes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 564 kcal
Course: Main Course, Salad
Cuisine: Mexican, Tex-Mex

Ingredients

Tortilla Bowls
  • 6 tortilla large
  • 4 Tablespoons vegetable oil
Creamy Cilantro Lime Dressing
  • 2 cups cilantro stems included
  • ½ cup sour cream
  • ¼ cup olive oil (or mayonnaise)
  • ½ teaspoon garlic minced
  • ½ teaspoon ground coriander
  • ½ teaspoon salt more if needed
  • ½ jalapeño diced (optional)
  • 2 lime juiced
Taco Salad Ingredients
  • 1 pound ground beef
  • 1 (1-ounce package) taco seasoning
  • 1 cup corn (canned, frozen or fresh)
  • 6 cups lettuce 2-3 Romaine heads, shredded
  • 1 cup diced tomatoes
  • ½ cup black olive optional, sliced
  • 1 cup black beans rinsed, canned
  • ½ cup sour cream
  • 1 avocado sliced or 1 cup guacamole
  • 1 cup Mexican blend cheese shredded
  • 1 cup salsa
  • ¼ cup white onion diced, or red onion
  • 1 lime sliced, optional
  • 1 cup corn chips doritos, corn chips, tortilla chips
  • 6 Taco Bowls

Instructions

Taco Bowls
    Cup of Yum
  1. Preheat the oven to 350°.
  2. Preheat a large skillet and add a tablespoon of oil. Heat a tortilla till it starts to bubble, flip it over and let it get a couple of bubbles.
  3. Remove and place in a bowl, pressing down gently (make sure not to rip the tortilla), but keeping the sides up, or flip the bowl over and lay it over the bowl, making sure the sides are pressed down over the bowl.
  4. Place the bowls on a cookie sheet and place in the oven for 15 minutes.
  5. Tap the tortillas to make sure they are nice and crisp before removing. If the bottoms are not crisp enough, bake an additional minute or two, checking for doneness.
Creamy Cilantro Lime Dressing
  1. Place the cilantro, sour cream, olive oil, garlic, and coriander in a food processor and process until smooth.
  2. Add the lime juice and minced jalapeno and stir to combine.
Taco Salad
  1. In a skillet, add the meat and taco seasoning. Cook till the meat is done, then add the corn and brown slightly.
  2. If using the taco bowls, add the lettuce, then layer tomatoes.
  3. Add the meat, olive, beans, cheese, avocado, onion, salsa, and sour cream. You can add a squeeze of fresh lime juice if you like.
  4. Top with dressing and serve.
  5. If using chips instead of taco bowls, layer the salad in a bowl, then serve each bowl with chips and dressing.

Notes

  • Taco salad can be customized by adding vegetables like shredded carrots, celery, or jicama.
  • You can substitute the cilantro lime dressing with ranch, vinaigrette, or a salsa-sour cream mix.
  • For a meatless version, use beans such as black, pinto, or pork and beans for protein.
  • When forming taco bowls, press tortillas gently into or over bowls before baking to avoid tearing and ensure a crisp shape.

Nutrition Information

Calories 564kcal (28%) Carbohydrates 38g (13%) Protein 22g (44%) Fat 38g (58%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 16g (80%) Trans Fat 1g (50%) Cholesterol 60mg (20%) Sodium 995mg (41%) Potassium 802mg (17%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1148IU (23%) Vitamin C 19mg (21%) Calcium 299mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 564

% Daily Value*

Calories 564kcal 28%
Carbohydrates 38g 13%
Protein 22g 44%
Fat 38g 58%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 60mg 20%
Sodium 995mg 41%
Potassium 802mg 17%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 1148IU 23%
Vitamin C 19mg 21%
Calcium 299mg 30%
Iron 4mg 22%

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