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Taco Salad Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 650
A flavorful and easy-to-make taco salad combining seasoned beef, fresh vegetables, and crunchy chips, topped with a creamy lime dressing.

Ingredients

For the taco beef

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 oz taco seasoning (or 2 tsp chili powder, 1 tsp paprika, 1 tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt)
  • ¼ cup water

For the salad

  • 1 large head romaine, chopped ((about 8 cups / 450 g))
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed & drained
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • ½ small red onion, thinly sliced
  • 1 diced bell pepper
  • 1 avocado sliced or diced
  • 1 cup shredded cheddar or Mexican blend
  • 2 cups tortilla chips, lightly crushed

Fresh cilantro and lime wedges, for serving

  • ½ cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 1 lime juice of 1 lime (about 2 tbsp)
  • 1 tsp taco seasoning (from above)
  • 1 tsp hot sauce (optional)
  • ¼ tsp salt

Instructions 

  • Whisk sour cream, mayonnaise, lime juice, taco seasoning, hot sauce (if using), and salt until smooth. Chill.
  • Cook the beef: Heat oil in a skillet over medium-high. Add ground beef; cook, breaking up, until browned (6–8 min).
  • Stir in taco seasoning and water; simmer 1–2 minutes until slightly saucy. Remove from heat.
  • Combine romaine, tomatoes, black beans, corn, red onion, and bell pepper in a large bowl.
  • Top with warm taco beef and shredded cheese, then drizzle with dressing and toss gently.
  • Fold in avocado and most of the crushed tortilla chips. Garnish with cilantro, remaining chips, and lime wedges. Serve immediately.

Notes

For extra flavor, let the beef rest for a few minutes before assembling the salad.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: beef, Salad, Taco