Taco Salad
A vibrant and hearty salad with seasoned ground beef, crisp lettuce, juicy tomatoes, and crunchy tortilla chips. It's a fun, family-friendly meal that's perfect for a weeknight dinner, ready in 30 minutes.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Ground Beef
- b.Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- c.Add the ground beef and cook for 5-7 minutes, using a spoon to break it into small crumbles, until it is browned and no longer pink.
- d.Carefully drain off any excess grease from the skillet.
- 2
Step 2
- a.Season the Meat
- b.Return the skillet to medium heat. Stir in the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- c.Toast the spices for about 1 minute, stirring constantly, until they become very fragrant.
- d.Pour in the water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low.
- e.Let it simmer for 5-8 minutes, stirring occasionally, until the liquid has reduced and the sauce has thickened around the meat.
- 3
Step 3
- a.Prepare the Salad Components
- b.While the meat is simmering, prepare the fresh ingredients.
- c.Thoroughly wash and chop the romaine lettuce. Dice the tomatoes and thinly slice the red onion.
- d.If using canned beans, rinse and drain them well.
- e.Shred the cheese and dice or slice the avocado.
- 4
Step 4
- a.Assemble and Serve
- b.To assemble, divide the chopped romaine lettuce among four large bowls.
- c.Top the lettuce with a generous portion of the warm taco meat.
- d.Layer on the black beans, diced tomatoes, sliced red onion, and shredded cheddar cheese.
- e.Just before serving, add the crushed tortilla chips and avocado.
- f.Finish with a dollop of sour cream and a spoonful of salsa. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use 85/15 ground beef. If using leaner beef, you may not need to drain any grease.
- 2Add the tortilla chips and avocado just before serving to ensure the chips stay crispy and the avocado remains fresh and green.
- 3For a creamier dressing, try mixing the sour cream and salsa together before topping the salad.
- 4Feel free to customize with your favorite toppings like sliced black olives, pickled jalapeños, or a squeeze of fresh lime juice.
- 5For meal prep, store the cooked meat and chopped vegetables in separate airtight containers in the fridge for up to 3 days. Assemble just before eating.
- 6If you don't have individual spices, you can substitute them with one 1-ounce packet of store-bought taco seasoning.
- 7To keep this recipe gluten-free, ensure you use corn tortilla chips that are certified gluten-free.
Adapt it for your goals.
Vegetarian
Replace the ground beef with 2 cans of rinsed lentils or a plant-based ground meat substitute. Sauté with the spices as you would the beef.
Lighter VersionLighter Version
Substitute the ground beef with ground turkey or chicken. Use plain Greek yogurt instead of sour cream for a protein boost with less fat.
Dressing SwapDressing Swap
For a classic twist, drizzle with Catalina or French dressing instead of or in addition to salsa and sour cream.
Grain BowlGrain Bowl
Serve the taco meat and toppings over a bed of warm cilantro-lime rice or quinoa instead of lettuce for a heartier grain bowl.
Spicy KickSpicy Kick
Add 1-2 finely diced jalapeños to the skillet with the ground beef, or add a 1/4 teaspoon of cayenne pepper with the other spices for extra heat.
Why this is on our healthy list.
High in Protein
The combination of ground beef and black beans provides a substantial amount of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Rich in Fiber
With black beans, lettuce, tomatoes, and avocado, this salad is an excellent source of dietary fiber. Fiber aids in healthy digestion, helps maintain stable blood sugar levels, and contributes to heart health.
Packed with Vitamins and Minerals
The variety of fresh vegetables delivers a wide range of essential nutrients. You'll get Vitamin C from tomatoes, Vitamin K and folate from romaine lettuce, and heart-healthy monounsaturated fats and potassium from avocado.
Frequently asked questions
A serving of this Taco Salad contains approximately 650-750 calories. The exact number can vary based on the specific brands of ingredients and the amount of toppings like cheese, sour cream, and avocado used.