Save
This easy taco salad transforms all your favorite taco flavors into a fresh, vibrant bowl perfect for a quick weeknight dinner or a casual gathering. It comes together in about 30 minutes and can easily be dressed up with a crispy tortilla shell for a festive Mexican restaurant vibe. This recipe balances savory seasoned beef with crisp lettuce, creamy avocado, and zesty toppings to hit every craving.
I first made this taco salad when I was craving tacos but wanted something lighter. Now it’s a go-to when friends drop by because everyone appreciates the fresh mix and easy prep.
Ingredients
- Lean ground beef ninety ten: for a juicy but not greasy taco meat base
- Taco seasoning powder: to pack in authentic Mexican spices check labels for gluten-free options if needed
- Iceberg lettuce: chopped fresh for a crisp, refreshing crunch that balances the meat
- Ripe avocado: sliced to add creamy texture and healthy fats
- Diced tomatoes or Pico de Gallo: bring juicy brightness to each bite
- Mexican cheese blend: for that melty, tangy finish you can substitute with cheddar or Monterey Jack
- Tortilla strips or chips: add a satisfying crunch opt for baked versions for lighter salads
- Sour cream or taco salad dressing: to top with cool creaminess homemade dressing blends lime juice, garlic powder, mayo, and sour cream for zing
- Fresh cilantro: to lift the flavors with herbal brightness
- Optional toppings: like lime wedges, jalapenos, guacamole, salsa, and olives make it easy to customize
Step-by-Step Instructions
- Cook the Beef:
- Place a large skillet over medium-high heat and add the ground beef. Break it up and cook until no pink remains and the fat starts to render, usually around eight minutes. Carefully spoon out excess grease then stir in the taco seasoning and half a cup of water. Let this simmer gently for three to five minutes, stirring every so often to coat the meat fully. Remove from heat and let the beef cool slightly while you prep the rest.
- Prepare the Dressing:
- In a small bowl, combine half a cup of sour cream with one-third cup mayonnaise, two tablespoons fresh lime juice, and a teaspoon of garlic powder. Stir well until smooth. Cover and refrigerate this dressing while you get the salad ready to let the flavors meld.
- Chop and Assemble:
- Coarsely chop one medium head of iceberg lettuce and divide it evenly into four bowls if you want a full meal or six bowls for a side salad. Spoon the cooked taco meat over the lettuce. Add sliced avocado, diced tomatoes or Pico de Gallo, half a cup of the Mexican cheese blend, and sprinkle tortilla strips or chips on top.
- Finish and Serve:
- Garnish with a handful of chopped cilantro and either a dollop of sour cream or a drizzle of your freshly made dressing. Add lime wedges on the side and any of your favorite toppings such as jalapenos, guacamole, salsa, or olives for a personalized touch. Serve immediately to enjoy the contrast of crisp veggies and warm seasoned beef.
Save
Storage Tips
Store leftover cooked taco meat in an airtight container in the fridge for up to three days. Keep the salad toppings separate so they stay fresh and crisp. You can refrigerate the dressing for up to a week. Assemble the salad just before serving to maintain texture.
Ingredient Substitutions
Swap ground beef for ground turkey or chicken for a leaner protein. Use romaine or butter lettuce if iceberg is not available. If you prefer dairy-free, replace cheese with a vegan cheese alternative and sour cream with a plant-based substitute or extra avocado.
Serving Suggestions
Serve this taco salad with warm corn tortillas on the side or in crispy tortilla bowls to make it a fun hands-on meal. Add a side of black beans or Mexican rice to complete the feast. A cold cerveza or sparkling lime agua fresca pairs nicely.
Recipe FAQs
- → What kind of beef works best for this dish?
Lean ground beef with a 90/10 fat ratio is ideal to provide flavor without excess grease.
- → Can I use a different cheese blend?
Yes, feel free to substitute with cheddar, Monterey Jack, or a Mexican cheese blend for best results.
- → How do I make the tortilla shell crispy?
Bake tortilla shells in a preheated oven until golden and firm, then let them cool to maintain crispness.
- → What are some good topping alternatives?
Try adding jalapenos, guacamole, olives, or fresh salsa to enhance flavor and texture.
- → Is the dressing necessary for this preparation?
The dressing adds a creamy tang but can be substituted with sour cream or served plain based on preference.
- → How can this salad be adapted for gluten-free diets?
Ensure the taco seasoning and tortilla strips are certified gluten-free or substitute accordingly.