Taco Salad Recipe

I developed a Homemade Taco Salad Recipe with seasoned ground beef, a quick homemade dressing, and one surprising ingredient that makes it ideal for make-ahead meal prep.

I can’t stop bringing this Taco Salad To Go to weeknight dinners, and honestly it’s the kind of Homemade Taco Salad Recipe that fools people into thinking you tried harder than you did. The star players are lean ground beef and crisp romaine lettuce, but what keeps me coming back is the sharp dressing and crunchy texture, you know the one.

I like that it packs for lunches, yet still feels like a real meal when you sit down to eat it. Try it once and you’ll get hooked, even if you swear you’re only making it for one time.

Ingredients

• Ground beef: Rich in protein, filling, gives savory flavor, can be fatty sometimes
• Romaine lettuce: Crunchy, low calorie, lots of water and fiber, keeps salad fresh
• Black beans: Great fiber and plant protein, helps digestion and slows sugar spikes
• Avocado: Creamy healthy fat, adds richness and makes salad feel satisfying, not sweet
• Corn: Sweet pop, adds carbs and fiber, bright color and crunch to bowls
• Cheddar cheese: Melty salty bite, adds calcium and fat, boosts savory taco flavor
• Tortilla chips: Crunchy texture contrast, mostly carbs and salt, gonna be great for scooping
• Creamy lime dressing: Tangy and smooth, sour cream and salsa bring acidity and creaminess

Ingredient Quantities

• 1 lb (450 g) lean ground beef, 85 to 90% lean
• 1/2 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• pinch cayenne pepper optional
• 1 head romaine lettuce, chopped (about 6 cups)
• 1 cup cherry tomatoes, halved or 1 large tomato diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or thawed frozen
• 1 cup shredded cheddar cheese (about 4 oz)
• 1 ripe avocado, diced
• 1/2 cup sliced black olives optional
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 2 cups tortilla chips, lightly crushed
• 2 limes, cut into wedges
• For the dressing: 1/2 cup sour cream
• For the dressing: 1/4 cup mayonnaise
• For the dressing: 1/4 cup salsa
• For the dressing: 2 tbsp lime juice
• For the dressing: 1 tbsp chopped cilantro
• For the dressing: 1/4 tsp ground cumin
• Salt and black pepper

How to Make this

1. Heat 1 tbsp olive oil in a large skillet over medium high heat, add the 1/2 chopped yellow onion and cook until soft about 3 to 4 minutes, add the 2 minced garlic and cook 30 seconds more; add 1 lb ground beef and break it up, cook until browned and no pink remains.

2. Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and a pinch cayenne if you want heat, stir and cook 1 minute so the spices bloom, taste and adjust salt; drain excess fat if needed and set beef aside to cool a bit.

3. Make the dressing by whisking 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup salsa, 2 tbsp lime juice, 1 tbsp chopped cilantro, 1/4 tsp ground cumin and salt and black pepper to taste; if it seems too thick add a teaspoon or two of water or more lime juice.

4. Prep the salad bits: chop 1 head romaine (about 6 cups), halve 1 cup cherry tomatoes or dice 1 large tomato, drain and rinse a 15 oz can black beans, measure 1 cup corn (fresh or thawed), shred 1 cup cheddar, dice 1 ripe avocado, slice 1/2 cup black olives if using, thinly slice 2 green onions and chop 1/4 cup cilantro.

5. In a big bowl toss the romaine, tomatoes, black beans, corn, shredded cheddar, green onions and chopped cilantro. Dont add the avocado or chips yet if you’re making ahead, they’ll go soggy.

6. Add the warm seasoned beef to the salad and toss gently so everything mixes; if serving later cool the beef quickly in a shallow container before refrigerating.

7. Right before serving add the diced avocado, sprinkle 2 cups lightly crushed tortilla chips over the top and drizzle the creamy salsa lime dressing or serve the dressing on the side so folks can control how much they want. Squeeze lime wedges over individual bowls for extra zing.

8. Meal prep tips: store dressing in a sealed container up to 4 days, keep chips and avocado separate until serving, refrigerate salad components up to 3 days, reheat the beef briefly and toss it in when warm for best flavor.

Equipment Needed

1. large skillet (10 to 12 inch) for browning the beef and softening the onion, a heavy bottom one works best
2. sturdy spatula or wooden spoon to break up the meat and stir the spices
3. measuring cups and measuring spoons (for sour cream, mayo, lime juice, spices etc)
4. mixing bowls — one big for the salad and one small for whisking the dressing
5. whisk (or fork) to blend the creamy salsa lime dressing smoothly
6. chef’s knife for chopping romaine, onion, cilantro, avocado and tomatoes
7. cutting board (use a separate one for the raw beef if you can)
8. colander or fine mesh strainer to drain and rinse the black beans and to drain excess fat
9. can opener plus a shallow container or rimmed baking sheet to cool leftover beef quickly before refrigerating

FAQ

Taco Salad Recipe Substitutions and Variations

• Ground beef → ground turkey or ground chicken: leaner and lighter, cooks faster, but add 1 tbsp olive oil and a bit more salt and chili powder since it’s milder than beef.
• Romaine lettuce → mixed baby greens or shredded green cabbage: baby greens give more flavor, cabbage stands up better if youre tossing the whole salad early and wont get soggy.
• Black beans → pinto beans or chickpeas: same protein and texture, just rinse well; warm them with the taco spices for extra flavor if you want.
• Sour cream + mayonnaise dressing → plain Greek yogurt or mashed avocado: Greek yogurt keeps the tang and cuts fat, avocado makes it creamy and dairy free, thin with lime juice or a splash of water if it’s too thick.

Pro Tips

1) Bloom the spices in a bit of fat for way more flavor — save a tablespoon of the browned beef fat or use the olive oil, add the spices and let them sizzle 30-60 seconds. Taste and tweak the salt after they bloom, cause spices always change once they hit the meat.

2) Don’t dump hot beef right onto the lettuce or you’ll end up with soggy greens. Let the beef cool a bit or toss it warm, not piping hot. If you’re prepping ahead cool the meat in a shallow container in the fridge so it chills fast and stays safe.

3) Keep avocado and chips totally separate until serving. Toss the avocado with a little lime juice or leave the pit in the bowl to slow browning, and crush chips at the last second or keep them whole so they stay crunchy. If chips go soft, a quick blast in a 300 F oven for 3-4 minutes will revive them.

4) Make the dressing ahead and taste it again after it chills because flavors settle and mellow. Thin it with a teaspoon or two of water or extra lime juice if it feels heavy, and consider swapping Greek yogurt for some of the sour cream to lighten it up. Store dressing separately up to a few days.

Taco Salad Recipe

Recipe by Ashley Mead

0.0 from 0 votes

I developed a Homemade Taco Salad Recipe with seasoned ground beef, a quick homemade dressing, and one surprising ingredient that makes it ideal for make-ahead meal prep.

Pin

Servings

4

servings

Calories

884

kcal

Equipment: 1. large skillet (10 to 12 inch) for browning the beef and softening the onion, a heavy bottom one works best
2. sturdy spatula or wooden spoon to break up the meat and stir the spices
3. measuring cups and measuring spoons (for sour cream, mayo, lime juice, spices etc)
4. mixing bowls — one big for the salad and one small for whisking the dressing
5. whisk (or fork) to blend the creamy salsa lime dressing smoothly
6. chef’s knife for chopping romaine, onion, cilantro, avocado and tomatoes
7. cutting board (use a separate one for the raw beef if you can)
8. colander or fine mesh strainer to drain and rinse the black beans and to drain excess fat
9. can opener plus a shallow container or rimmed baking sheet to cool leftover beef quickly before refrigerating

Ingredients

• 1 lb (450 g) lean ground beef, 85 to 90% lean

• 1/2 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp kosher salt

• 1/2 tsp black pepper

• pinch cayenne pepper optional

• 1 head romaine lettuce, chopped (about 6 cups)

• 1 cup cherry tomatoes, halved or 1 large tomato diced

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels, fresh or thawed frozen

• 1 cup shredded cheddar cheese (about 4 oz)

• 1 ripe avocado, diced

• 1/2 cup sliced black olives optional

• 1/4 cup chopped fresh cilantro

• 2 green onions, thinly sliced

• 2 cups tortilla chips, lightly crushed

• 2 limes, cut into wedges

• For the dressing: 1/2 cup sour cream

• For the dressing: 1/4 cup mayonnaise

• For the dressing: 1/4 cup salsa

• For the dressing: 2 tbsp lime juice

• For the dressing: 1 tbsp chopped cilantro

• For the dressing: 1/4 tsp ground cumin

• Salt and black pepper

Directions

• Heat 1 tbsp olive oil in a large skillet over medium high heat, add the 1/2 chopped yellow onion and cook until soft about 3 to 4 minutes, add the 2 minced garlic and cook 30 seconds more; add 1 lb ground beef and break it up, cook until browned and no pink remains.
• Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and a pinch cayenne if you want heat, stir and cook 1 minute so the spices bloom, taste and adjust salt; drain excess fat if needed and set beef aside to cool a bit.
• Make the dressing by whisking 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup salsa, 2 tbsp lime juice, 1 tbsp chopped cilantro, 1/4 tsp ground cumin and salt and black pepper to taste; if it seems too thick add a teaspoon or two of water or more lime juice.
• Prep the salad bits: chop 1 head romaine (about 6 cups), halve 1 cup cherry tomatoes or dice 1 large tomato, drain and rinse a 15 oz can black beans, measure 1 cup corn (fresh or thawed), shred 1 cup cheddar, dice 1 ripe avocado, slice 1/2 cup black olives if using, thinly slice 2 green onions and chop 1/4 cup cilantro.
• In a big bowl toss the romaine, tomatoes, black beans, corn, shredded cheddar, green onions and chopped cilantro. Dont add the avocado or chips yet if you're making ahead, they'll go soggy.
• Add the warm seasoned beef to the salad and toss gently so everything mixes; if serving later cool the beef quickly in a shallow container before refrigerating.
• Right before serving add the diced avocado, sprinkle 2 cups lightly crushed tortilla chips over the top and drizzle the creamy salsa lime dressing or serve the dressing on the side so folks can control how much they want. Squeeze lime wedges over individual bowls for extra zing.
• Meal prep tips: store dressing in a sealed container up to 4 days, keep chips and avocado separate until serving, refrigerate salad components up to 3 days, reheat the beef briefly and toss it in when warm for best flavor.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 522g
• Total number of serves: 4
• Calories: 884kcal
• Fat: 58.8g
• Saturated Fat: 19g
• Trans Fat: 1g
• Polyunsaturated: 3g
• Monounsaturated: 20g
• Cholesterol: 124mg
• Sodium: 1000mg
• Potassium: 678mg
• Carbohydrates: 40g
• Fiber: 9g
• Sugar: 5g
• Protein: 39.5g
• Vitamin A: 1800IU
• Vitamin C: 15mg
• Calcium: 125mg
• Iron: 2.1mg