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A white bowl of taco salad next to limes.
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5 from 23 votes

Taco Salad Recipe

This taco salad is the perfect summer salad with a fresh Mexican twist. Plus, it's much healthier than one you'd get at a fast food restaurant like Wendy's or Taco Bell - homemade is best! Watch the video below to see how I make it in my kitchen.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mexican
Keyword: Taco Salad, Taco Salad Recipe
Servings: 4 servings
Author: Lisa Bryan

Equipment

Ingredients

For The Beef

  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • kosher salt and ground black pepper to taste

For The Salad

  • 1 head romaine lettuce or iceberg lettuce chopped
  • 1 cup grape tomatoes chopped
  • 1 cup black beans drained and rinsed
  • 1 avocado diced
  • ½ cup shredded cheese
  • ½ cup salsa
  • ¼ cup diced red onion
  • ¼ cup freshly chopped cilantro
  • 1 lime
  • Optional: tortilla chips
US Customary - Metric

Instructions

  • Cook the ground beef. In a pan over medium-high heat, add the ground beef and break it into small pieces with your spatula. Cook for about 8 minutes or until it starts to brown. Then drain the fat from the beef.
    Cooked ground beef in a skillet.
  • Add taco seasoning. Add in the taco seasoning, stir everything, and cook for another minute or two.
    Cooked ground beef in a skillet.
  • Assemble the salad. In a large salad bowl, layer the chopped lettuce with browned beef, black beans, tomatoes, avocado, red onion, and cheese.
    Layering a taco salad in a bowl.
  • Add toppings. Dollop some salsa, sour cream, a squeeze of lime juice, and cilantro leaves on top. If you'd like, serve with tortilla chips.
    A white bowl of taco salad with tortilla chips.

Video

Notes

  • The nutrition info above is for four large and hearty portions. But you could easily get six smaller salads out of this recipe. 
  • To store for the week: You can prep many of the ingredients in advance (such as the ground beef, salsa, taco seasoning, diced red onion, and beans) and then create a buffet-style salad bar. These items can be stored in individual containers in the fridge for 4 to 5 days. Then, the rest can come straight from the fridge and be prepped in under 10 minutes.

Nutrition

Calories: 522kcal | Carbohydrates: 27g | Protein: 30g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 497mg | Potassium: 1309mg | Fiber: 12g | Sugar: 6g | Vitamin A: 14461IU | Vitamin C: 23mg | Calcium: 182mg | Iron: 5mg