Taco salad is a vibrant, flavor-packed dish that brings together the best of Tex-Mex in one big, bold bowl. With savory ground beef, crisp romaine lettuce, juicy tomatoes, creamy avocado, crunchy tortilla chips, and a drizzle of zesty dressing, it’s everything you love about tacos—just with a fork. It’s the kind of dish that feels hearty but still fresh, satisfying without being heavy.

Perfect for busy weeknights, potlucks, or meal-prepped lunches, this taco salad is endlessly customizable and always a crowd-pleaser. Whether you’re keeping it simple or loading it up with all your favorite toppings, this recipe is sure to become a go-to in your rotation.

What Kind of Ground Beef Should I Use?

For a flavorful taco salad, choose lean ground beef—ideally 85/15 or 90/10. This ratio provides enough fat for flavor without leaving the salad greasy. Be sure to drain any excess fat after cooking to keep the texture light and balanced. You can also use ground turkey or chicken as a lighter alternative.

Ingredients for the Taco Salad

Ground beef – This is the protein-packed base that gives the salad its classic taco flavor.

Romaine lettuce – Offers a refreshing crunch and sturdy base to hold all the toppings.

Cheddar cheese – Adds richness and that beloved cheesy layer.

Tomatoes – Bring juiciness and a touch of acidity to balance the savory ingredients.

Corn – Sweet and crisp, corn adds a great contrast to the seasoned beef.

Avocado – Creamy slices provide a mellow, buttery counterpoint to the spices.

Jalapeño slices – Add heat and a punchy flavor for those who like a kick.

Cilantro – Gives a pop of freshness and brightness to each bite.

Tortilla chips – Crunchy and salty, they bring texture and a fun taco twist.

Lime wedges – A fresh squeeze of lime juice brightens all the flavors.

Sour cream or ranch dressing – Ties everything together with creamy tang.

How To Make the Taco Salad

Step 1: Brown the Beef

In a skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up with a spoon as it cooks. Drain any excess fat, then stir in taco seasoning and a splash of water. Let it simmer for 5 minutes until well coated and flavorful.

Step 2: Prep the Veggies

While the beef cooks, chop the romaine lettuce, dice the tomatoes, slice the avocado and jalapeños, and cut lime wedges. Rinse and drain the corn if using canned.

Step 3: Assemble the Base

In a large serving bowl, layer the chopped romaine as the base. Add a generous handful of tortilla chips around the edge or scattered throughout for crunch.

Step 4: Add the Toppings

Top the lettuce with seasoned beef, cheddar cheese, tomatoes, corn, avocado slices, and jalapeño. Sprinkle chopped cilantro generously over the top.

Step 5: Dress and Garnish

Drizzle with sour cream or ranch dressing. Finish with a squeeze of fresh lime juice just before serving for a zesty burst.

How to Serve and Store Taco Salad

Taco salad is best served fresh when the lettuce is crisp, the meat is warm, and the toppings are vibrant. It’s great as a main dish on its own or served alongside rice or warm tortillas. For a party or potluck, you can lay out the ingredients buffet-style and let guests build their own bowls.

If you’re planning to store leftovers, keep the ingredients separate to prevent the lettuce and chips from getting soggy. Store the beef, veggies, and toppings in individual containers in the fridge for up to 3 days. Assemble just before serving and reheat the beef if desired.

Frequently Asked Questions

Can I make this taco salad ahead of time?

Yes, you can prep all the ingredients in advance, but wait to assemble until you’re ready to eat. This keeps everything fresh and crunchy.

What dressing works best?

Ranch, sour cream, or a simple lime vinaigrette all complement the flavors beautifully. You can even mix sour cream with taco seasoning for a quick creamy dressing.

Can I use ground turkey or chicken?

Absolutely! Ground turkey or chicken are great lighter options and still pack in a lot of flavor when seasoned properly.

How do I make it vegetarian?

Swap the beef for black beans, pinto beans, or seasoned tofu. Add extra veggies like bell peppers or roasted sweet potatoes.

Are there low-carb options?

Yes! Omit the tortilla chips and use a low-carb dressing. You can also substitute lettuce wraps for an extra crunch.

Want More Taco Ideas?

If you love this bold and colorful taco salad, you might want to explore these other fresh takes:

Walking Taco Casserole for a fun, deconstructed twist in a baking dish.
Spicy Shrimp Tacos with Slaw to bring seafood flair with crunchy texture.
Baked Chicken Taco Cups for handheld party bites everyone will enjoy.
Taco Stuffed Sweet Potatoes as a hearty and nutritious variation.
Taco Egg Rolls for a crispy fusion you didn’t know you needed.

Save This Pin For Later

📌 Save this recipe to your Pinterest salad or taco board so it’s easy to find when the craving hits!

And if you gave this taco salad a personal spin—maybe extra hot sauce, grilled corn, or a different cheese—drop a comment below. I’d love to hear how you made it your own. Questions are welcome too!

Taco Salad

Author: Kate Walton
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

A hearty and fresh twist on classic Tex-Mex, this taco salad brings together seasoned ground beef, crisp lettuce, juicy tomatoes, and creamy avocado—all topped with crunchy tortilla chips and a drizzle of zesty dressing. It’s perfect for quick weeknight meals or serving a crowd.

Instructions

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Stir in taco seasoning and a splash of water. Simmer for 5 minutes.
While beef cooks, prep vegetables: chop lettuce, dice tomatoes, slice avocado and jalapeño, and rinse corn.
In a large bowl, layer romaine lettuce and tortilla chips.
Top with beef, cheese, tomatoes, corn, avocado, jalapeño, and cilantro.
Drizzle with sour cream or ranch. Serve with lime wedges.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner