Taco Salad Recipe
This easy Taco Salad Recipe brings all the vibrant flavors of Mexico to your table in under 30 minutes—no oven needed and completely customizable with your favorite homemade toppings.
Ingredients
- 1 lb lean ground beef (90/10) or ground turkey
- 1 tbsp olive oil
- 1 packet taco seasoning or homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, pinch salt
- 1 head romaine lettuce washed and chopped (or spring mix for a softer base)
- 1 cup cherry tomatoes halved
- 1 cup canned black beans rinsed and drained (sub: pinto beans for extra creaminess)
- 1 large avocado sliced (ripe but firm for best texture)
- ½ cup shredded cheddar or Mexican blend cheese (omit for dairy-free)
- ¼ cup red onion thinly sliced (mild white onion works too)
- ½ cup corn kernels fresh, canned, or thawed frozen
- ¼ cup chopped cilantro (optional, but it’s authentic)
- Lime wedges for serving
- Salsa or pico de gallo for drizzling
- Optional homemade tortilla strips 4 small corn tortillas cut into strips + cooking spray
Instructions
- Heat olive oil over medium-high heat in a large nonstick pan.
- Add ground beef, breaking it up with a spatula; cook until no longer pink, about 5–6 minutes.
- Sprinkle taco seasoning over the meat, add 2 tbsp water, and stir until the spices coat every crumb—about 2 more minutes.
- While the meat simmers, chop lettuce, halve cherry tomatoes, slice avocado, and drain beans.
- In a large bowl or individual servings, layer lettuce, seasoned beef, beans, corn, tomatoes, onion, and cheese.
- Top with avocado slices, chopped cilantro, a squeeze of lime, and a drizzle of salsa or pico de gallo.
- Encourage guests to toss their bowls just before digging in, so every bite stays crisp and bright.
Notes
- For homemade taco seasoning, mix spices in a small jar and store for future use.
- Look for firm avocados and give them a gentle squeeze—too soft and they’ll turn mushy.
- Use whole-milk Greek yogurt or dairy-free yogurt in place of sour cream for extra creaminess.
- Look for firm avocados and give them a gentle squeeze—too soft and they’ll turn mushy.
- Use whole-milk Greek yogurt or dairy-free yogurt in place of sour cream for extra creaminess.
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