Simple Taco Salad with French Dressing

If you ask me, taco salad is one of those dinners that just works.

This family-friendly meal brings together seasoned ground beef with crisp lettuce, fresh tomatoes, and sharp cheddar cheese. The surprising twist is the french dressing, which adds a sweet and tangy flavor that works really well with the taco seasoning.

Everything gets topped with crunchy taco-flavored corn chips and a sprinkle of fresh cilantro for a little extra freshness. It comes together in about 20 minutes, making it perfect for busy weeknights.

It’s the kind of dinner that everyone at the table will eat without complaining, and that’s a win in my book.

SAVE NOW

What Kind of Ground Beef Should I Use?

For this taco salad, 95% lean ground beef is called for because it keeps the dish lighter and prevents your salad from getting too greasy. That said, if you only have 90% lean or even 85% lean on hand, you can absolutely use it – just be sure to drain off the excess fat after browning. Ground turkey or ground chicken are also great substitutes if you want to switch things up or prefer poultry over beef. Whatever you choose, make sure to break up the meat into small crumbles as it cooks so it mixes well throughout the salad.

SAVE NOW

Options for Substitutions

This taco salad is super easy to customize based on what you have in your kitchen:

• Ground beef: Ground turkey or ground chicken work great here if you want to switch things up. You can also use plant-based crumbles for a vegetarian version – just season them the same way.
• Taco seasoning packet: Make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne. Use about 2-3 tablespoons of the homemade mix.
• Iceberg lettuce: Romaine, green leaf lettuce, or a spring mix all work fine. Iceberg gives you that classic crunch, but feel free to use whatever greens you prefer.
• Cheddar cheese: Monterey Jack, Mexican blend, or pepper jack are all good swaps. Regular full-fat cheese works too if you’re not watching calories.
• Nacho cheese Doritos: Cool Ranch Doritos, tortilla chips, or even crushed Fritos will give you that satisfying crunch. Break them up just before serving so they stay crispy.
• Catalina or French dressing: Ranch, salsa ranch, or even plain salsa work well if you’re not into the sweet dressing. You could also use a simple lime vinaigrette for a lighter option.

Watch Out for These Mistakes While Cooking

The biggest mistake with taco salad is adding the Doritos too early, which turns them into a soggy disappointment instead of the crunchy element that makes this dish special – always add the chips right before serving and toss quickly.

Another common error is not draining the ground beef well enough after cooking, as excess grease will pool at the bottom of your salad and make everything oily, so press the cooked meat with paper towels or let it sit in a strainer for a minute.

To keep your salad from turning into a watery mess, make sure to dry your lettuce thoroughly after washing and dice your tomatoes over a bowl to catch the juice, discarding the excess liquid before adding them to the mix.

Finally, don’t dress the entire salad if you’re not serving it all at once – keep the components separate and let everyone build their own bowl so leftovers stay fresh and crispy.

SAVE NOW

What to Serve With Taco Salad?

Taco salad is pretty much a complete meal on its own since it’s got protein, veggies, and crunch all in one bowl, but there are a few things that make great sides. A bowl of tortilla chips with salsa or guacamole is always a good call if you want extra dipping action, or you could serve some Mexican rice on the side to make it even more filling. If you’re feeding a crowd, black beans or refried beans work really well alongside it, and they add some extra protein too. For a lighter option, some grilled corn on the cob with a squeeze of lime and a sprinkle of chili powder fits right in with the Tex-Mex vibe.

Storage Instructions

Store Components: This salad is best enjoyed fresh, but you can prep the components ahead. Keep the cooked ground beef in an airtight container in the fridge for up to 3 days, and store the chopped lettuce and tomatoes separately. The cheese can stay in its original packaging or a sealed container.

Keep Crispy: Whatever you do, don’t add the Doritos or dressing until you’re ready to eat! Store them separately so your chips stay crunchy. Once everything is mixed together, the salad gets soggy pretty quickly, so it’s really meant to be eaten right away.

Make Ahead: If you want to prep for the week, brown your taco meat on Sunday and portion out the other ingredients into individual containers. When lunchtime rolls around, just toss everything together with the dressing and chips for a quick meal that tastes freshly made.

Estimated Nutrition

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

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 110-130 g

Ingredients

For the beef:

• 1 lb ground beef
• 1.25 oz taco seasoning (McCormick Original)
• 2 tablespoons water

For the salad assembly:

• 1 head lettuce (washed and chopped into 1/2-inch strips)
• 2 medium tomatoes (diced)
• 5 oz cheddar cheese (Tillamook sharp cheddar, shredded)
• 4 oz corn chips (taco flavored)
• 1 cup french dressing
• 1/4 cup fresh cilantro (chopped)

Step 1: Prepare the Mise en Place

• 1 head lettuce
• 2 medium tomatoes
• 5 oz cheddar cheese
• 1/4 cup fresh cilantro

Wash and chop the lettuce into 1/2-inch strips, dice the tomatoes, shred the cheddar cheese, and chop the fresh cilantro.

Arrange all prepped ingredients in bowls or on a cutting board within arm’s reach.

Having everything ready before cooking ensures the salad comes together quickly and the lettuce stays crisp and cold.

Step 2: Cook and Season the Ground Beef

• 1 lb ground beef
• 1.25 oz taco seasoning
• 2 tablespoons water

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until it’s browned and cooked through, about 5-7 minutes.

Drain any excess fat if needed, then sprinkle the taco seasoning over the beef and add 2 tablespoons of water.

Stir well to coat all the meat evenly and let it simmer for 1-2 minutes until the sauce thickens slightly.

I like to taste a small piece to make sure the seasoning is balanced before moving forward.

Step 3: Build and Dress the Salad

• chopped lettuce from Step 1
• diced tomatoes from Step 1
• shredded cheddar cheese from Step 1
• cooked seasoned beef from Step 2
• 1 cup french dressing
• 4 oz corn chips
• fresh cilantro from Step 1

Place the chopped lettuce in a large serving bowl or individual bowls.

Add the diced tomatoes from Step 1 and the shredded cheddar cheese, then top with the cooked seasoned beef from Step 2.

Pour the French dressing over everything and toss gently to combine, making sure the dressing coats all the ingredients evenly.

Right before serving, add the corn chips and toss one more time—this keeps them crisp and prevents them from getting soggy.

Finish with a sprinkle of fresh cilantro for brightness and a final burst of flavor.

Simple Taco Salad with French Dressing

Delicious Simple Taco Salad with French Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 5 servings

Calories 1700 kcal

Ingredients

  

For the beef

• 1 lb ground beef
• 1.25 oz taco seasoning (McCormick Original)
• 2 tablespoons water

For the salad assembly

• 1 head lettuce (washed and chopped into 1/2-inch strips)
• 2 medium tomatoes (diced)
• 5 oz cheddar cheese (Tillamook sharp cheddar, shredded)
• 4 oz corn chips (taco flavored)
• 1 cup french dressing
• 1/4 cup fresh cilantro (chopped)

Instructions

 

• Wash and chop the lettuce into 1/2-inch strips, dice the tomatoes, shred the cheddar cheese, and chop the fresh cilantro. Arrange all prepped ingredients in bowls or on a cutting board within arm's reach. Having everything ready before cooking ensures the salad comes together quickly and the lettuce stays crisp and cold.
• Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until it's browned and cooked through, about 5-7 minutes. Drain any excess fat if needed, then sprinkle the taco seasoning over the beef and add 2 tablespoons of water. Stir well to coat all the meat evenly and let it simmer for 1-2 minutes until the sauce thickens slightly. I like to taste a small piece to make sure the seasoning is balanced before moving forward.
• Place the chopped lettuce in a large serving bowl or individual bowls. Add the diced tomatoes from Step 1 and the shredded cheddar cheese, then top with the cooked seasoned beef from Step 2. Pour the French dressing over everything and toss gently to combine, making sure the dressing coats all the ingredients evenly. Right before serving, add the corn chips and toss one more time—this keeps them crisp and prevents them from getting soggy. Finish with a sprinkle of fresh cilantro for brightness and a final burst of flavor.