This Taco Salad is the perfect mix of crisp lettuce, seasoned ground beef, crunchy tortilla chips, juicy tomatoes, and a creamy drizzle on top. It’s fast, filling, and always a crowd-pleaser—great for weeknight dinners, parties, or game day.
Servings
4–6
Time
• Prep: 15 minutes
• Cook: 10–12 minutes
• Total: 25–30 minutes
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Ingredients
For the Taco Meat
• 1 lb (450 g) lean ground beef (or ground turkey)
• 1 tbsp olive oil (optional, if meat is very lean)
• 1 small onion, finely chopped (optional)
• 2–3 cloves garlic, minced (optional)
• 2 tbsp taco seasoning (store-bought or homemade)
• 1/3 cup water
• Salt and pepper, to taste
For the Salad
• 1 large head romaine lettuce, chopped (about 6 cups)
• 1 cup cherry tomatoes, chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup sliced black olives (optional)
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/2 cup chopped green onions
• 1 cup tortilla chips, lightly crushed (add right before serving)
Optional Add-Ins
• 1 cup canned corn (drained)
• 1 cup black beans (rinsed and drained)
• 1 avocado, diced
• Jalapeños for heat
Dressing (Choose One)
Option A: Quick Creamy Taco Dressing
• 1/2 cup sour cream (or plain Greek yogurt)
• 2 tbsp mayonnaise (optional)
• 1–2 tbsp lime juice
• 1 tsp taco seasoning
• 2–4 tbsp water (to thin)
• Pinch of salt
Option B: Simple Salsa + Sour Cream
• Salsa + sour cream drizzled on top (fast and delicious)
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Instructions
1) Cook the taco meat
1. Heat a skillet over medium-high heat.
2. Add ground beef (and onion if using). Cook 7–9 minutes, breaking it up, until browned.
3. Drain excess grease if needed.
4. Stir in taco seasoning and water. Simmer 2–3 minutes until thick and flavorful.
2) Prep the salad base
In a large bowl, add lettuce, tomatoes, red onion, olives, and green onion.
3) Make the dressing (if using)
Mix all dressing ingredients until smooth. Add a little water to reach a drizzle consistency.
4) Assemble
Top the salad with:
• warm taco meat
• shredded cheese
• tortilla chips
• dressing or salsa + sour cream
5) Serve
Serve immediately while the meat is warm and the chips are crunchy.
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Tips for the Best Taco Salad
• Add chips right before serving so they stay crisp.
• Use lean beef to keep it lighter (or turkey).
• For meal prep: store chips and dressing separately.