This taco salad blends seasoned ground beef with crisp romaine, black beans, corn, tomatoes, cheddar, avocado and crunchy tortilla strips, all tossed in a tangy dressing. It’s a colorful, family-friendly dish that works well as a lighter main course or as a popular side for potlucks and casual dinners.
We eat a lot of Mexican-inspired meals because they’re quick to prepare and easy to adapt for picky eaters. This beef taco salad began as a way to break out of a burrito routine. It’s loaded with toppings so everyone can pick and choose what they like. The basic idea is simple: warm, seasoned beef on a bed of greens with bright, fresh toppings and a flavorful dressing. It’s satisfying without feeling heavy.
How do you make taco salad?
Start by browning ground beef and stirring in taco seasoning. Let the meat cool slightly, then combine it with chopped romaine, black beans, corn, diced tomato, avocado, shredded cheese, sliced olives and tortilla strips. Finish by tossing everything with a catalina or ranch-style dressing and topping with a spoonful of sour cream and extra tortilla strips for crunch.
Tips for a great taco salad
- Use 90% lean ground beef for good flavor with less grease. Ground turkey or diced grilled chicken are excellent lean alternatives.
- Pre-made crispy tortilla strips are convenient and sold near croutons; crushed tortilla chips work in a pinch.
- Fresh, frozen or canned corn all work—thaw or drain frozen and canned corn before adding.
- Dice vegetables to roughly 1/2-inch pieces so each bite contains a little of everything and is easy to eat.
- If prepping ahead, keep the dressing and tortilla strips separate until serving to prevent sogginess.
What dressing works best?
This recipe uses catalina dressing, a sweet and tangy, tomato-based option that pairs nicely with spicy beef and salty tortilla strips. If you prefer something creamier, ranch is a classic alternative. For a lighter option, use your favorite red or green salsa as the dressing or mix a spoonful of salsa with a little lime juice and olive oil.
Taco salad variations
- Protein: Substitute ground turkey, shredded rotisserie chicken, or grilled shrimp for the beef.
- Cheese: Pepper jack, cotija or a Mexican cheese blend bring different flavor profiles.
- Avocado: Replace diced avocado with a scoop of guacamole for creaminess.
- Lettuce: Iceberg, butter lettuce or shredded cabbage can be used instead of romaine.
- Beans: Swap black beans for pinto beans or spread a layer of refried beans on the bowl base for a heartier salad.
Taco Salad
Author: Sara Welch
Prep time: 20 minutes | Cook time: 10 minutes | Total: 30 minutes | Serves: 4
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef (90% lean recommended)
- 1 packet taco seasoning
- 4 cups romaine lettuce, chopped
- 3/4 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced tomato
- 1 avocado, peeled, pitted and diced
- 3/4 cup shredded cheddar cheese
- 1/4 cup sliced olives
- 1 cup tortilla strips, plus extra for garnish
- 2/3 cup catalina salad dressing (or ranch)
- 1/4 cup sour cream
- Cilantro leaves for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for about 3 minutes.
- Stir in the taco seasoning and 2 tablespoons of water. Cook another 3–4 minutes until the meat is fully cooked through. Remove from heat and let cool for about 5 minutes.
- In a large bowl, combine the chopped lettuce, black beans, corn, diced tomato, avocado, shredded cheddar, sliced olives and tortilla strips.
- Add the cooked beef to the bowl, pour in the dressing and toss gently to coat everything evenly.
- Spoon the sour cream on top, sprinkle with extra tortilla strips and cilantro if using, and serve immediately.
Make-ahead and serving notes
You can prepare the seasoned meat and chop the vegetables ahead of time and refrigerate separately. Keep the dressing and tortilla strips until just before serving to maintain crunch and freshness. This salad is ideal for a build-your-own taco salad bar—set out bowls of ingredients and let guests assemble their own bowls.
Nutrition (per serving)
Calories: 451 kcal | Carbohydrates: 40 g | Protein: 33 g | Fat: 19 g | Saturated Fat: 13 g | Cholesterol: 103 mg | Sodium: 712 mg | Fiber: 9 g | Sugar: 15 g
