Taco Salad
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With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!
Who doesn’t love a good taco salad? With crisp romaine lettuce, taco-seasoned ground beef, Roma tomatoes, red onion, pinto beans, diced avocado and shredded Mexican blend cheese, this salad always delivers. So good, you don’t even need a dressing. Top with a dollop of sour cream and a few dashes of hot sauce, and your weeknight dinner will be set in no time.
reasons to make taco salad
- 100% weeknight worthy. This taco salad is quick, easy and packed with so much flavor. Not to mention the 30 minute time stamp, start to finish.
- Family-friendly. This salad can be topped with anything and everything, catering to everyone in the family – tomatoes, avocado, jalapeños, beans, onions, salsa, pico de gallo, or crushed tortilla chips to name a few – the sky is the limit!
- Perfect make-ahead recipe. The beef mixture and toppings can be prepped a few days in advance, making this an even quicker weeknight meal.
- Versatile recipe. Use your favorite meat and cheese, or add in as little or as many veggies to your liking, making this a true clean-out-the-fridge meal.
Ingredients
Beef
Lean ground beef is a classic choice in a taco salad, but ground chicken or turkey can also be used as a lighter option. Not a fan of ground beef? Swap in copycat Chipotle chicken or carnitas!
Taco seasoning
For all the classic taco flavor goodness!
Beer
Although water can be substituted, beer will help tenderize the ground beef, enhancing its flavor and texture.
Hot sauce
For a kick of heat!
Lettuce
Romaine or iceberg lettuce are ideal choices as they are crisp, crunchy and sturdy, holding up very well in salads.
Toppings
Tomatoes, red onion, pinto beans or black beans, avocado, cheese, cilantro and jalapeno slices are used here but feel free to add in your favorite toppings such as bell pepper, corn, black olives, lime juice or crushed tortilla chips.
Dressing
A dressing is not needed here. A dollop of sour cream and a few dashes of Cholula will do wonders here!
tips and tricks for success
- Prep ahead of time. Save time by prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
- Use your favorite meat. Ground beef, chicken or turkey will all work very well here.
- Make it vegetarian. Swap out the meat for sliced mushrooms, or use a plant-based meat alternative.
- Serve hot or cold. Depending on personal preference, this can be served hot or cold. If the beef is still hot, it will cause the lettuce to wilt a bit!
- Add a dressing. A dollop of sour cream and a little bit of hot sauce will go a long way here, but if you prefer a dressing, this cilantro lime dressing pairs beautifully with all the taco-flavored goodness here.
what to serve with taco salad
Tools For This Recipe
Large cast iron skillet
Taco Salad: Frequently Asked Questions
Not at all! Ground pork or ground turkey can be used instead of ground beef.
You can use your favorite kind of hot sauce but we personally love Cholula.
A dollop of sour cream will add such creamy goodness but if a dressing is needed, we highly recommend this one!
The leftover beef mixture can be stored separately in an airtight container in the fridge for 2-3 days.
Taco Salad
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (1.25-ounce) package taco seasoning
- ¼ cup water or beer
- 2 teaspoons hot sauce, such as Cholula
- 1 head romaine lettuce, roughly chopped
- 2 Roma tomatoes, diced
- ½ small red onion, thinly sliced
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 avocado, halved, peeled, seeded and diced
- 1 cup shredded Mexican blend cheese
- ⅓ cup fresh cilantro leaves
- ½ cup sour cream
- 1 jalapeno, seeded and thinly sliced, optional
Equipment
Instructions
- Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in taco seasoning, water or beer and hot sauce until flavors have blended, about 2-3 minutes.
- To assemble the salad, place romaine in a large bowl; top with ground beef, tomatoes, onion, beans, avocado, cheese, cilantro, sour cream and jalapeno.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Am I missing something here? In reading the comments, chorizo is mentioned and many of the comments refer to canned fruits and vegetables. Is it possible that these comments for an entirely different recipe?
I thought the salad was good, but the dressing was so much better when I added salt and pepper (1/2 tsp of salt, 1/4 tsp of pepper). I will also use more lettuce next time as I thought the portions were a bit small for a “meal” salad. All in all, the chorizo really elevated it for me and I’ll be making it again (with the changes above).
This was an excellent quarantine meal to have! So fresh and we could use stuff we had. We forgot to get corn, but added olives and had a can of trio beans. The vinaigrette was really great and fresh. Next time we’ll try the chorizo, we only had beef. Thanks for the recipe!!
I tried this salad although I really only used the chorizo, black beans, and lettuce. I also made the vinaigrette. This salad is delicious! Never thought I’d say that about salad.
My mouth is watering, and I’m ready for lunch after checking out this recipe! I’m putting together a post for my lifestyle blog, Kelsey Says, on salads you actually want to eat. Considering my reaction, I’m sure my readers will love it as well. I also love your photographs and would like to use one in the post. I would credit you, and link back to the site, of course, for both the recipe and the photo. Let me know if you have any problem with this.
Thanks, and enjoy your day!
Thank you for the feature, Kelsey! I just ask that you do not republish the recipe.
Tweeted: @rosannepm
I stock tomatoes and peaches
I love pears and peaches.
I always have peaches and green beans
https://twitter.com/eaglesforjack/status/431581818748694528
I keep beans, tomatoes and for fruit peaches and pears always on hand
Here is my tweet link: https://twitter.com/thriftymaven/status/431577741079486465
Del Monte tomatoes are an essential staple in our pantry
Green beans! Goes great with anything!
https://twitter.com/slehan/status/431562695750729728
https://twitter.com/dddiva/status/431559962800963584
I like to keep tomatoes and pineapple.
canned southern-style mixed beans
I like lots, bananas, avocados, and all kinds of greens.
https://twitter.com/thomasmurphy40/status/431506751385776129