When I’m ravenously hungry, there’s nothing better than digging into a giant taco salad bowl. Piled high with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, this taco salad has all the fuel I need to get through a busy day. Perfect for meal prep, this hearty salad is ready to go in just 35 minutes and makes enough to last all week!
Taco salad is one of my favorite things to eat at my local Mexican restaurant. It has all the great flavor of beef tacos but in a convenient format that keeps me from making a mess—Yes, I’m that girl who always inevitably ends up with taco juices dripping down my hands. This recipe makes 4 super hearty salads, or 6 moderately-sized salads. Either way, it’s guaranteed to sate your appetite!
Taco Salad Recipe
Ingredients
For the Taco Meat
- 1 tablespoon olive oil
- ½ onion chopped
- 1 pound ground beef*
- 1 ounce taco seasoning (1 packet)
- ½ cup salsa** plus more for topping
For the Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 clove garlic minced
- 1 tablespoon honey
- 1 pinch kosher salt and freshly ground black pepper
For the Salad
- 8 cups chopped romaine lettuce
- 15 ounces canned black beans drained (1 can)
- 1 pint cherry tomatoes halved
- 1½ cups corn*** off the cob, canned, or frozen
- ¼ cup chopped red onion
- 1 cup freshly shredded cheddar cheese
- 1 avocado diced
- 1 cup tortilla chips****
- Chopped fresh cilantro optional, for topping
- Sour cream optional, for topping
Instructions
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Heat the olive oil in a skillet set over medium heat.1 tablespoon olive oil
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Once heated, add in the onion, and cook until softened.½ onion
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Add in the ground beef and taco seasoning, and cook until the beef has browned.1 pound ground beef*, 1 ounce taco seasoning
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Stir in the salsa. Take the pan off the heat and set aside.½ cup salsa**
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Place the lettuce in a large bowl.8 cups chopped romaine lettuce
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Arrange the ground beef, black beans, tomatoes, corn, red onion, cheese, avocado, and tortilla chips on top.15 ounces canned black beans, 1 pint cherry tomatoes, 1½ cups corn***, ¼ cup chopped red onion, 1 cup freshly shredded cheddar cheese, 1 avocado, 1 cup tortilla chips****
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Whisk together all the dressing ingredients in a jar or bowl.¼ cup olive oil, ¼ cup red wine vinegar, ¼ cup chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon chili powder, 1 clove garlic, 1 tablespoon honey, 1 pinch kosher salt and freshly ground black pepper
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Drizzle the dressing over the salad.
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Top with cilantro, sour cream, and more salsa. If you're like me and love spicy food, drizzle over some hot sauce. For a milder option, try my taco sauce!Chopped fresh cilantro, Sour cream
Notes
Nutrition
How to Make Taco Salad Step by Step
Cook the Beef: Heat 1 tablespoon of olive oil in a skillet set over medium heat, then cook ½ of a chopped onion until softened. Add in 1 pound of ground beef and 1 ounce of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa, remove from the heat, and set aside.
Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the ground beef, 15 ounces (1 can) of drained black beans, 1 pint of halved cherry tomatoes, 1½ cups of corn, ¼ cup of chopped red onion, 1 cup of shredded cheddar cheese, 1 diced avocado, and 1 cup of tortilla chips on top.
Dress and Serve: Whisk together ¼ cup of olive oil, ¼ cup of red wine vinegar, ¼ cup of chopped fresh cilantro, ½ teaspoon of ground cumin, ¼ teaspoon of chili powder, 1 minced clove of garlic, 1 tablespoon of honey, and a pinch of kosher salt and freshly ground black peppers in a jar or bowl. Drizzle the dressing over the salad. Top with cilantro, sour cream, and more salsa.
How to Store and Reheat
I recommend storing the components of this taco salad in separate airtight containers and assembling just before serving. The beef will keep for up to 4 days in the refrigerator. I enjoy this cold the next day, but you can also reheat the beef in the microwave.
more salad recipes to try!
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