This Ground Beef Taco Salad is a delicious and hearty meal that’s easy to make, full of vibrant flavors, and packed with fresh ingredients. It’s a perfect combination of seasoned taco meat, crunchy veggies, creamy dressing, and optional toppings that you can mix and match to suit your tastes. Whether you want a filling dinner or a fun, customizable meal, this taco salad will hit the spot!
Why You’ll Love This Recipe
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Quick and Easy: You can make this in just 30 minutes, making it ideal for busy nights or casual get-togethers.
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Customizable: Add or swap ingredients based on your preferences or dietary needs (try it with black beans for a meatless version!).
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Perfect for Meal Prep: You can prep ingredients ahead of time and assemble the salad quickly when you’re ready to eat.
Ingredients
For the Taco Meat:
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1 pound ground beef
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¼ cup homemade taco seasoning, or McCormick’s Premium Taco Seasoning
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¾ cup water
For the Salad:
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1 head Romaine lettuce
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½ cup green onions, chopped
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1 bunch cilantro, chopped
Toppings:
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1½ cups cheddar cheese, shredded
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1½ cups cherry tomatoes (or chopped tomatoes of any kind)
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8 radishes, thinly sliced
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½ red onion, chopped
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2 avocados, chopped (or 1 cup guacamole)
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1 cup frozen corn, thawed
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1-2 jalapeños, sliced
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Juanitas tortilla chips, or Fritos, crushed
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Sour cream, to taste (optional)
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Restaurant-style salsa, to taste (optional)
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Sliced limes, to garnish
Dressing Options:
Creamy Tomatillo Cilantro Ranch (Dressing Option 1):
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½ cup mayonnaise
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½ cup sour cream
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1 (.4-oz) package Buttermilk Ranch Seasoning
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1 serrano pepper, roughly chopped
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2 tomatillos, halved
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½ bunch cilantro
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1 lime zest
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1 lime juice
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Milk, if the dressing is too thick
Creamy Salsa Dressing (Dressing Option 2):
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1 cup sour cream
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⅓ cup restaurant-style salsa
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1 teaspoon taco seasoning
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1 lime zest
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1 lime juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Cook the Taco Meat
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Brown 1 pound of ground beef in a skillet over medium heat. Use a spatula to break up the meat into small pieces. Once the beef is no longer pink (about 3-5 minutes), remove from heat. Drain excess grease.
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Add ¼ cup taco seasoning (or a taco packet) and ¾ cup water to the pan. Simmer until the sauce thickens slightly. Keep the meat warm and set it aside.
Step 2: Prep the Salad Ingredients
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Chop the Romaine lettuce into bite-sized pieces and place in a large bowl or salad spinner to dry it well.
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Add the green onions and cilantro, then toss everything together.
Step 3: Prep the Toppings
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Grate cheddar cheese, chop tomatoes, radishes, red onion, and avocados.
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Thaw the frozen corn in the microwave for about 20 seconds.
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Slice jalapeños (adjust for heat preference).
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Crush tortilla chips or Fritos and set aside for garnish.
Step 4: Make the Dressing
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Option 1 (Tomatillo Cilantro Ranch): Blend mayonnaise, sour cream, ranch seasoning, serrano pepper, tomatillos, cilantro, lime zest, and lime juice. Add milk if it’s too thick.
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Option 2 (Salsa Dressing): Mix sour cream, restaurant-style salsa, taco seasoning, and lime zest and juice.
Step 5: Assemble the Salad
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Divide the prepared lettuce mixture between 4 large bowls.
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Add a portion of the taco meat on top of each bowl.
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Top with cheese, tomatoes, radishes, red onion, avocados, corn, jalapeños, and crushed chips.
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Garnish with sour cream, salsa, and a squeeze of fresh lime.
Step 6: Serve
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Optionally, serve the taco salad with the dressing on the side or drizzle it over the salad. Enjoy immediately!
Notes
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Meatless Option: Omit the taco meat and replace with black beans or pinto beans. Simmer the beans with olive oil, garlic, onion, and a pinch of taco seasoning for extra flavor.
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Add Extra Veggies: Add black olives, bell peppers, or even corn chips for extra crunch.
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Meal Prep: Pre-chop veggies and store them separately. You can also prepare the meat and store it in the fridge for up to 3 days. Assemble everything when ready to serve.
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Toppings Variety: Add guacamole, cheese sauces, or Chili’s queso dip for a fun twist on your taco salad!
Nutritional Information (Per Serving):
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Calories: 807
This Ground Beef Taco Salad is the perfect balance of flavors, textures, and ingredients. Whether you’re serving it for dinner or at a gathering, it’s sure to be a hit with everyone!
Print
Ground Beef Taco Salad
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Ground Beef Taco Salad is packed with fresh veggies, juicy seasoned beef, crunchy tortilla chips, and your choice of delicious homemade dressings. A perfect combination of flavors and textures, it’s a hearty yet healthy meal for any taco lover!
Ingredients
For the Taco Meat:
1 pound ground beef
1/4 cup homemade taco seasoning (or McCormick’s Premium Taco Seasoning)
3/4 cup water
For the Salad:
1 head Romaine lettuce, chopped
1/2 cup green onions, chopped
1 bunch cilantro, chopped
Toppings:
1 1/2 cups cheddar cheese, shredded
1 1/2 cups cherry tomatoes, chopped (or any other tomatoes)
8 radishes, thinly sliced
1/2 red onion, chopped
2 avocados, diced (or 1 cup guacamole)
1 cup frozen corn, thawed
1–2 jalapeños, sliced
Juanitas tortilla chips or Fritos, crushed
Sour cream, to taste (optional)
Restaurant-style salsa, to taste (optional)
Sliced limes, to garnish
Dressing Options:
Creamy Tomatillo Cilantro Ranch (Dressing Option 1):
1/2 cup mayonnaise
1/2 cup sour cream
1 (0.4 oz) package Buttermilk Ranch Seasoning
1 serrano pepper, roughly chopped
2 tomatillos, halved
1/2 bunch cilantro
Zest of 1 lime
Juice of 1 lime
Milk, if the dressing is too thick
Creamy Salsa Dressing (Dressing Option 2):
1 cup sour cream (or Crema Mexicana)
1/3 cup restaurant-style salsa
1 teaspoon taco seasoning
Zest of 1 lime
Juice of 1 lime
Instructions
Prepare the Taco Meat:
Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Once cooked through (3-5 minutes), drain excess grease.
Add the taco seasoning and water, and bring it to a simmer. Let it cook for a couple of minutes until thickened but not dry. Set aside.
Prepare the Salad:
Wash and chop the Romaine lettuce. Dry it using a salad spinner or paper towels.
Add the green onions and cilantro to the lettuce, tossing to combine.
Prep the Toppings:
Shred the cheddar cheese and chop the tomatoes, radishes, red onion, and avocados (or prepare guacamole).
Thaw the corn (by microwaving it for 20 seconds) and slice the jalapeños.
Make the Dressing:
For the Creamy Tomatillo Cilantro Ranch: Blend mayonnaise, sour cream, ranch seasoning, serrano pepper, tomatillos, cilantro, lime zest, and lime juice. Add milk if it’s too thick.
For the Creamy Salsa Dressing: In a small bowl, combine sour cream, salsa, taco seasoning, and the zest and juice of a lime.
Assemble the Salad:
Divide the lettuce mixture into 4 bowls.
Add 1/4 of the taco meat to each bowl.
Add 1/4 of the toppings: cheese, tomatoes, radishes, onions, avocados, corn, jalapeños, and crushed chips.
Top with sour cream, salsa, and extra chips.
Garnish with a squeeze of lime.
Serve:
Serve immediately or place toppings and dressing on the side for guests to assemble their own taco salads.
Notes
Cheese: You can swap out cheddar for Cotija cheese or Queso Fresco for a different flavor.
Optional Toppings: Add black olives, Pico de Gallo, black beans, or pinto beans for more variety.
Meatless Option: Substitute taco meat with black beans or pinto beans and season them with taco spices.
Meal Prep: Pre-chop the veggies and store in separate containers. Keep the lettuce dry. Assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
