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Taco Salad - With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!

With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!

Taco Salad - 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.
Taco Salad - With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!

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.
Taco Salad - With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!

what to serve with taco salad

Tools For This Recipe

Large cast iron skillet

Taco Salad: Frequently Asked Questions

Do I have to use ground beef?

Not at all! Ground pork or ground turkey can be used instead of ground beef.

What hot sauce do you recommend?

You can use your favorite kind of hot sauce but we personally love Cholula.

Do you recommend a dressing for the taco salad?

A dollop of sour cream will add such creamy goodness but if a dressing is needed, we highly recommend this one!

How can I store leftovers?

The leftover beef mixture can be stored separately in an airtight container in the fridge for 2-3 days.

Taco Salad

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!
5 stars (2 ratings)
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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.

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