Crunchy Taco Salad

Here is my go-to taco salad recipe, with layers of crisp lettuce, seasoned ground beef, fresh tomatoes, cheese, and crunchy tortilla chips all tossed in a simple, zesty dressing.

This taco salad is what I make when my kids want Mexican food but I’m trying to keep things on the lighter side. I often prep double the seasoned meat to keep in the fridge – it makes putting together quick lunches during the week so much easier!

What Kind of Ground Beef Should I Use?

For taco salad, you’ve got several options when it comes to ground beef, and the fat content really matters here. An 80/20 mix (that’s 80% lean meat, 20% fat) is ideal since it gives you the best flavor and helps the meat stay juicy while cooking. If you prefer leaner meat, 85/15 will work too, though you might notice it’s slightly less flavorful. When you’re at the store, look for beef that’s bright red and fresh – avoid any packages with gray or brown spots. Just remember to drain off some of the fat after cooking to keep your salad from getting too greasy.

Options for Substitutions

This taco salad is super adaptable and you can switch things up based on what you have on hand:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or even plant-based alternatives like Beyond Meat. For a meatless version, try using seasoned black beans or crumbled tempeh.
• Romaine lettuce: Any crunchy lettuce works here – try iceberg, green leaf, or even chopped cabbage. For a different twist, use mixed salad greens or baby spinach.
• Cheddar cheese: Feel free to use Monterey Jack, Mexican blend, or pepper jack cheese. For dairy-free options, try dairy-free shreds or skip the cheese altogether.
• Avocado: If you don’t have fresh avocado, you can use guacamole instead. Or leave it out and add extra sour cream for creaminess.
• Sour cream: Greek yogurt makes a great substitute for sour cream. For dairy-free options, try cashew cream or dairy-free sour cream alternatives.
• Grape tomatoes: Any type of chopped tomatoes will work – regular tomatoes, cherry tomatoes, or even a drained can of diced tomatoes in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making taco salad is using hot ground beef directly on your lettuce, which can make your crisp greens wilt and become unappetizing – instead, let the seasoned meat cool for about 5-10 minutes before assembling your salad. Another common error is not draining the cooked beef properly, leading to a pool of grease at the bottom of your bowl; make sure to drain it thoroughly and even pat it with paper towels if needed. To keep your avocados from browning too quickly, toss them in a bit of lime juice before adding them to the salad, and wait to add the sour cream and salsa until right before serving to prevent the lettuce from becoming soggy. For the best texture and flavor, avoid over-mixing the ingredients – instead, layer them thoughtfully and let everyone toss their individual portions at the table.

What to Serve With Taco Salad?

Since taco salad is already a complete meal, I like to add some simple Mexican-inspired sides to round out the spread. A bowl of warm black beans or pinto beans seasoned with cumin and garlic makes a perfect companion, while some tortilla chips on the side add that extra crunch everyone loves. For a fresh touch, I usually whip up a quick corn salad with lime juice and cilantro, or serve some Spanish rice to make the meal more filling. If you’re feeding a crowd, setting up a topping bar with extra cheese, jalapeños, and different salsas lets everyone customize their plate just the way they like it.

Storage Instructions

Prep Ahead: Want to make your taco salad prep easier? Brown the ground beef with taco seasoning ahead of time and store it in the fridge. You can also pre-chop the lettuce, tomatoes, and green onions and keep them in separate containers. This way, you can quickly assemble your salad when you’re ready to eat!

Keep Fresh: If you’re planning to eat your taco salad later, store all the components separately in airtight containers in the fridge. The cooked beef will last 3-4 days, and the prepped veggies will stay crisp for 2-3 days. Keep the avocado whole until you’re ready to use it to prevent browning.

Serve Later: When you’re ready to eat, just grab your prepped ingredients from the fridge and assemble your salad. Add the cold toppings like sour cream and salsa right before serving. If you’re taking this for lunch, pack the hot and cold ingredients separately and combine them when it’s time to eat – this keeps everything at the right temperature and texture!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 115-130 g
• Carbohydrates: 40-50 g

Ingredients

For the beef:

• 1 tsp avocado oil
• 2 tbsp taco seasoning (I use Old El Paso)
• 1 lb ground beef

For the salad:

• 1/3 cup salsa
• 3/4 cup shredded cheddar cheese
• 8 oz romaine lettuce (chopped into bite-sized pieces)
• 1 medium avocado (diced)
• 1 1/3 cup grape tomatoes
• 1/2 cup chopped green onions
• 1/3 cup sour cream (full-fat preferred for creaminess)

Step 1: Cook the Ground Beef

Start by heating oil in a skillet over high heat.

Once the oil is hot, add the ground beef.

Use a spatula to stir fry and break up the beef into smaller pieces.

Continue to cook the beef for about 7-10 minutes, until it is browned and any moisture from the beef has evaporated.

Step 2: Season the Beef

After browning, stir in the taco seasoning until it is well combined with the beef.

For a saucier texture, you can add 1/4 cup of water along with the seasoning and let it simmer for a few minutes to enhance the flavors.

Step 3: Mix with Remaining Ingredients

While the beef is cooking, prepare a large bowl and combine all the remaining salad ingredients you plan to use.

Once the ground beef is seasoned and cooked to your liking, add it to the bowl with the other ingredients.

Toss everything together until well mixed.

Serve and enjoy your delicious taco salad!