The Ultimate Taco Salad is a vibrant, flavor-packed dish that brings together crisp lettuce, juicy seasoned beef, and creamy avocado in every bite. With just 25 minutes from start to finish, it’s a quick yet satisfying meal that’s perfect for busy weeknights or casual gatherings. The blend of textures—crunchy corn chips, tender meat, and smooth cheese—creates a mouthwatering experience you’ll crave again and again.
This salad isn’t just delicious; it’s also a balanced meal with 17g of protein and 4g of fiber per serving. The zesty lime dressing and smoky spices elevate the flavors, making it a crowd-pleaser that’s as nutritious as it is indulgent. Serve it up for a fresh twist on taco night!
Ingredients for The Ultimate Taco Salad
- 1 lb (455 g) ground beef
- ⅔ cup (155 ml) water
- 1 packet (35 g) taco seasoning (or 3 Tablespoons)
- 6 cups (285 g) chopped romaine lettuce
- 1 pint (185 g) cherry tomatoes, halved
- 1 avocado, diced
- ⅓ cup (45 g) finely diced red onion
- 1 ½ cups (170 g) sharp shredded cheddar cheese
- ⅓ cup (13 g) cilantro, chopped
- Jalapeno slices (optional, use fresh or pickled, adjust to taste)
- ½ cup (120 g) sour cream (for dressing)
- ½ cup (135 g) medium salsa (for dressing)
- 1 ½ Tablespoons taco seasoning (for dressing)
- Broken corn chips (optional, for topping)
Step-by-Step Instructions
- Cook the ground beef: Heat a medium-sized skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess fat.
- Season the beef: Add water and taco seasoning to the skillet. Bring to a boil, then reduce heat and simmer until the mixture thickens, about 3-5 minutes. Remove from heat and let cool for 15 minutes.
- Prepare the salad base: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced avocado, diced red onion, shredded cheddar cheese, cilantro, and jalapeno slices (if using).
- Add the beef: Once the ground beef has cooled, add it to the salad bowl and toss all ingredients together until well-combined.
- Make the dressing: In a small bowl, whisk together the sour cream, salsa, and taco seasoning until smooth and well-combined.
- Dress the salad: Pour the dressing over the salad and toss until everything is evenly coated.
- Serve: Top with crushed corn chips if desired. Serve immediately or cover and refrigerate until ready to eat.
Spice It Up: Sauce and Topping Ideas
Take your taco salad to the next level with creative sauces and toppings! Try swapping the sour cream for Greek yogurt for a tangy twist, or add a drizzle of lime crema by mixing lime juice with sour cream. For extra crunch, sprinkle on crushed tortilla strips, toasted pumpkin seeds, or even crispy fried onions. If you’re feeling adventurous, top with a dollop of guacamole or a spoonful of pico de gallo for fresh, bold flavors.
Perfect Pairings: Serving Suggestions
This taco salad is a meal on its own, but it pairs beautifully with a side of warm tortilla chips and a zesty margarita or a cold cerveza. For a lighter option, serve with a refreshing cucumber-lime agua fresca. If you’re hosting a taco night, consider adding a side of Mexican street corn or black bean soup to round out the meal.
Make It Ahead: Storage and Reheating Tips
To keep your taco salad fresh, store the dressing separately and toss it in just before serving. The salad base (without dressing) can be refrigerated in an airtight container for up to 2 days. If you’ve already dressed the salad, it’s best enjoyed immediately, as the lettuce may wilt. For reheating the ground beef, simply warm it in a skillet over medium heat until heated through.
Mix It Up: Recipe Variations
Customize this taco salad to suit your taste! Swap the ground beef for ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian option. Add black beans, corn, or roasted sweet potatoes for extra texture and flavor. If you’re not a fan of cilantro, try fresh parsley or a squeeze of lime juice for a similar bright finish.
Quick Tips: Time-Saving Hacks
Save time by using pre-washed lettuce, pre-shredded cheese, and pre-diced veggies. You can also cook the ground beef in advance and store it in the fridge for up to 3 days. For an even quicker dressing, mix store-bought ranch dressing with a tablespoon of taco seasoning for a creamy, flavorful shortcut.
The Ultimate Taco Salad Recipe
Ingredients
- 1 lb ground beef (455 g)
- ⅔ cup water (155 ml)
- 1 packet taco seasoning (35 g) (or 3 Tablespoons)
- 6 cups chopped romaine lettuce (285 g)
- 1 pint cherry tomatoes (185 g) halved
- 1 avocado diced
- ⅓ cup finely diced red onion (45 g)
- 1 ½ cups sharp shredded cheddar cheese (170 g)
- ⅓ cup cilantro (13 g) chopped
- Jalapeno slices optional, use more or less depending on how hot you like things. I only used half of a sliced jalapeno for this recipe. You may use fresh or pickled.
Dressing
- ½ cup sour cream (120 g)
- ½ cup medium salsa (135 g)
- 1 ½ Tablespoons taco seasoning
- broken corn chips optional**
Instructions
- Heat a medium-sized skillet over medium-high heat and add ground beef.
- Cook until browned and drain.
- Add water and taco seasoning and bring to a boil. Reduce heat and simmer until thickened.
- Remove from heat and allow ground beef to cool for at least 15 minutes while you prepare the rest of your taco salad.
- Combine chopped romaine lettuce, halved cherry tomatoes, diced avocado, diced red onion, cheddar cheese, cilantro, and jalapenos (if using) in a large bowl.
- Add (cooled) ground beef and toss ingredients together until well-combined. Meanwhile, prepare dressing.
- Combine sour cream, salsa, and 1 ½ Tablespoons taco seasoning in a bowl and whisk until well-combined.
- Pour dressing over salad ingredients and toss until well-combined.
- Serve, topped with crushed corn chips if desired. If not serving immediately, cover and keep refrigerated until ready to serve.