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A Taco Salad on a white plate with seasoned ground beef, dressing, sour cream, and vegetables.
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Taco Salad Recipe

This Taco Salad recipe has fresh lettuce topped with seasoned ground beef, tomatoes, corn, black beans, avocado, onions, jalapeno peppers, cheese, sour cream, and more! It also includes an easy taco salad dressing recipe that you will love!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American, Mexican
Servings: 4 people
Calories: 817kcal
Author: Stephanie

Ingredients

  • 1 oz. packet taco seasoning see notes for homemade recipe
  • 16 oz. salsa divided
  • 3/4 cup sour cream divided
  • 1 avocado
  • 1/8 teaspoon salt
  • 1 teaspoon lime juice
  • 1 tablespoons olive oil
  • 1 lb. ground beef
  • 3 tablespoons cilantro roughly chopped
  • 1 head iceberg or romaine lettuce chopped and clean
  • 2 Roma tomatoes diced
  • 2 Jalapeno Peppers seeded and diced
  • 1 cup Black beans drained and rinsed
  • 1 cup whole kernel corn drained
  • ¼ cup black olives drained and sliced
  • 1/3 cup red onion diced
  • 1 ½ cups shredded Mexican cheese blend see notes
  • 4 oz. Tortilla Chips

Instructions

Prep Work

  • For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.
  • Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use a fork to mash it. Cover tightly with saran wrap and set aside at room temp.

Cook the Meat Mixture

  • Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook and crumble for 7 minutes, or until brown and cooked through. Drain grease.
  • Reduce heat to low. Add 2 tablespoons taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad

  • Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.
  • Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.
  • Top with mashed avocado then add a dollop of sour cream to each serving.
  • Drizzle with salad dressing or serve it on the side.
  • Sprinkle with tortilla chips and serve!

Notes

  • Cheese: Cheddar and Monterey Jack can also be used
  • Easy Shortcuts: Use pre-washed lettuce, prepared guacamole instead of avocado, and pico de gallo instead of diced tomatoes.
  • If your salsa is very thick, you may choose to add a splash of water or beef/chicken broth to the meat mixture. I use Pace salsa for this recipe.
  • Taco Seasoning sometimes contains cornstarch. I include a homemade recipe for the taco seasoning below. If using a packet, consider adding a little water or broth to the meat mixture if it becomes too thick.
  • Ground turkey may be used instead of beef.
  • Doritos can be added instead of tortilla chips.
  • Be sure to try my Loaded Nachos, Chicken Enchiladas, Chicken Enchilada Casserole, and Burrito Bowl and my other Mexican-inspired recipes!
  • 📘 Find this recipe on page 63 of my 2nd cookbook, Let’s Eat!
Homemade Taco Seasoning
  • 1 tablespoon chili powder
  •  1 ½ teaspoons ground cumin
  • 1 teaspoons salt
  •  ½ teaspoon EACH: pepper, paprika
  •  ¼ teaspoon EACH: garlic powder, onion powder, oregano
  •  1/8 teaspoon cayenne pepper
Storage
  • Store leftovers in an airtight container for 3 days. The meat mixture can be reheated in the microwave or on the stovetop.

Nutrition

Calories: 817kcal | Carbohydrates: 59g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 2174mg | Potassium: 1745mg | Fiber: 16g | Sugar: 11g | Vitamin A: 13331IU | Vitamin C: 30mg | Calcium: 490mg | Iron: 7mg