Description
This Easy Taco Salad Recipe combines seasoned ground beef with fresh iceberg lettuce, avocado, tomatoes, cheese, and crunchy tortilla strips for a lively, flavorful meal. Topped with cilantro, sour cream or a creamy taco dressing, and customizable garnishes like lime wedges and jalapenos, this dish is perfect for a quick weeknight dinner or casual gathering. Ready in just 30 minutes, it delivers satisfying Tex-Mex flavors in a fresh, crunchy salad format.
Ingredients
Scale
For the Taco Meat:
- 1 lb lean ground beef, 90/10
- 3 Tbsp Taco Seasoning, or 1 packet*, plus 1/2 cup water
Ingredients for Taco Salad:
- 1 medium head iceberg lettuce, chopped
- 1 avocado, peeled, pitted and sliced
- 1 cup diced tomatoes, or Pico de Gallo
- 1/2 cup Mexican cheese blend, or to taste
- 1/2 cup tortilla strips or chips
- 1/2 cup sour cream, or Taco Salad Dressing*
- 1/4 cup cilantro
- toppings as desired: lime wedges, jalapenos, guacamole, salsa, olives
For Taco Salad Dressing (optional):
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp fresh lime juice
- 1 tsp garlic powder
Instructions
- Cook the Beef: In a large skillet over medium-high heat, brown the ground beef until no pink remains and the fat has rendered. Drain excess fat, then add taco seasoning and 1/2 cup water. Cook, stirring occasionally, for 3-5 minutes until the mixture thickens. Remove from heat and let it cool to warm or room temperature.
- Make the Dressing (optional): In a small bowl or measuring cup, combine sour cream, mayonnaise, fresh lime juice, and garlic powder. Stir well and refrigerate to meld flavors while preparing the salad. The dressing can be stored refrigerated for up to one week.
- Prepare the Salad Base: Chop the iceberg lettuce and divide it into serving bowls – this recipe serves 6 as a side salad or 4 as a main course. Top the lettuce evenly with the cooked taco meat.
- Assemble and Serve: Add sliced avocado, diced tomatoes or pico de gallo, Mexican cheese blend, and tortilla strips or chips to each bowl. Garnish with fresh cilantro and either a dollop of sour cream or a drizzle of the prepared taco salad dressing. Serve with lime wedges and other desired toppings such as jalapenos, guacamole, salsa, or olives to customize your salad.
Notes
- The nutrition label does not include optional tortilla taco salad shells.
- For a gluten-free version, ensure the taco seasoning is certified gluten-free.
- The taco salad dressing is optional and adds a creamy lime-garlic flavor.
- Leftover taco meat can be refrigerated and used in other dishes within 3-4 days.
Keywords: taco salad, easy taco salad, ground beef salad, Mexican salad, quick dinner recipe, taco meat recipe, Tex-Mex salad