Save
This taco salad brings together fresh crisp lettuce and seasoned ground beef with vibrant toppings like tomatoes, corn, black beans, avocado, and jalapenos for a lively and satisfying meal. The homemade taco salad dressing ties everything together with rich flavors, making it a perfect dish for a quick lunch or casual dinner.
I first made this on a busy weeknight when I wanted something quick and fresh. Now it’s a go-to that everyone asks for whenever taco night rolls around.
Ingredients
- Taco seasoning packet or homemade taco seasoning: which adds a spicy and savory depth to the beef. Choose seasoning without added fillers if possible
- Salsa: to bring acidity and a touch of sweetness. Pick a medium heat salsa for balanced flavor
- Sour cream: adds creaminess to the dressing and as a topping. Use full-fat for best taste and texture
- Ripe avocado: mashed with lime and salt for a smooth, tangy layer
- Olive oil: to cook the beef and enhance flavor
- Ground beef: for hearty protein and texture. Select lean ground beef to reduce grease
- Fresh cilantro: chopped roughly to add brightness and freshness
- Iceberg or romaine lettuce: for crisp and crunchy base
- Roma tomatoes: diced for juiciness and color
- Jalapeno peppers: seeded and diced for a kick of heat
- Black beans: drained and rinsed add earthy protein and fiber
- Whole kernel corn: drained brings sweetness and crunch
- Black olives: sliced for a salty touch
- Red onion: diced for sharpness and bite
- Mexican cheese blend: shredded for melty richness. Cheddar and Monterey Jack work well if blend is unavailable
- Tortilla chips: sprinkled on top for crunch and a fun twist
Step-by-Step Instructions
- Prepare the Dressing:
- Combine one-third cup sour cream with one-third cup salsa and half a tablespoon taco seasoning. Mix well and set aside to let flavors meld.
- Mash the Avocado:
- Cut the avocado in half lengthwise and remove the pit. Scoop the flesh into a bowl. Add lime juice and a pinch of salt. Mash with a fork until creamy but slightly chunky. Cover tightly and keep at room temperature.
- Cook the Beef:
- Heat olive oil in a skillet over medium-high heat until shimmering. Add ground beef and cook for seven minutes, breaking it up with a spoon until browned and cooked through. Drain excess grease carefully.
- Season the Meat:
- Reduce heat to low. Stir in two tablespoons taco seasoning, then add three-quarter cup salsa and chopped cilantro. Toss to mix everything and let it simmer lightly while preparing the salad.
- Assemble the Salad:
- Place chopped lettuce in bowls or on plates. Spoon the beef mixture evenly over the lettuce. Layer diced tomatoes, jalapenos, black beans, corn, olives, onions, and cheese on top.
- Add Avocado and Dressing:
- Spoon mashed avocado onto the salad followed by a dollop of sour cream. Drizzle the prepared dressing over or serve on the side.
- Finish with Crunch:
- Sprinkle tortilla chips over everything to add a satisfying crunch. Serve immediately for best texture.
Save
Storage Tips
Keep leftover salad components separate if possible. Store the beef mixture in an airtight container and refrigerate for up to three days. Lettuce and chips are best added right before serving to avoid sogginess. Reheat the meat gently on the stove or microwave before assembling the salad again.
Ingredient Substitutions
- Ground turkey or chicken can replace beef for a lighter version
- Prepared guacamole works well instead of fresh avocado to save time
- Doritos or your favorite flavored tortilla chips can add an exciting twist
- Cheese can be swapped with your favorite melty variety such as queso fresco or pepper jack
Serving Suggestions
- Serve with lime wedges and extra cilantro for garnish
- Add a side of Mexican rice or refried beans to round out the meal
- A cold cerveza or refreshing agua fresca pairs beautifully with this flavorful salad
Cultural Context
Taco salad is a Tex-Mex classic that took inspiration from both traditional Mexican tacos and American salad bowls. It captures the love of bold flavors and fresh ingredients that define much of Southwestern cuisine.
Pro Tips
- Toast your taco seasoning spices dry in a skillet before mixing to intensify the flavor
- Do not skip draining the beef grease or the salad will be too oily and heavy
- Add the crunchy tortilla chips right before serving to keep the texture fresh and crisp
Recipe FAQs
- → What type of meat works best for this salad?
Ground beef is ideal for its rich flavor and texture, but ground turkey can be a leaner alternative without sacrificing taste.
- → Can I make the dressing ahead of time?
Yes, mixing sour cream, salsa, and taco seasoning in advance allows the flavors to meld beautifully when served.
- → How do I keep the avocado from browning?
Mashing avocado with lime juice and a pinch of salt helps maintain its vibrant color and fresh taste.
- → What can I use instead of tortilla chips for crunch?
Crunchy alternatives like Doritos or toasted pepitas can add a delightful texture to the salad.
- → Are there shortcuts to speed up preparation?
Using pre-washed lettuce, prepared guacamole, and pre-diced tomatoes or pico de gallo can save prep time while keeping freshness intact.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to three days, reheating the meat mixture separately for best results.