This Taco Salad recipe is packed with bold Tex-Mex flavors, crisp romaine, seasoned ground beef, crunchy tortilla strips, and fresh toppings. It’s an easy weeknight dinner that comes together quickly while delivering the perfect balance of savory, creamy, and crunchy textures.
Why You’ll Love This Recipe
- Quick and easy for busy nights
- Loaded with fresh and hearty ingredients
- Perfect balance of crunchy, creamy, and savory
- Family-friendly and customizable
- Great for meal prep or gatherings
Ingredients
- 1 lb ground beef
- Kosher salt
- Freshly ground black pepper
- 2 tbsp taco seasoning
- 2 tbsp tomato paste
- 2 tbsp water
- 2 cups vegetable oil
- 2 corn tortillas, cut into thin strips
- 2 heads romaine lettuce, coarsely chopped
- 2 1/2 cups cherry tomatoes, halved
- 1 can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup pico de gallo
- 1/4 cup cilantro
- 1/2 cup sour cream
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add ground beef and cook while breaking it into small crumbles. Season with salt and pepper.
- Stir in taco seasoning, tomato paste, and water. Cook until the beef is fully browned and coated in seasoning, about 5 minutes. Remove from heat.
- In another skillet, heat vegetable oil to about 1/2-inch depth over medium-high heat. Fry tortilla strips until golden and crispy, about 2 minutes. Transfer to paper towels and season lightly with salt.
- In a large bowl, season chopped romaine with a pinch of salt. Add tomatoes, black beans, and the seasoned beef mixture. Toss gently.
- Top the Taco Salad with cheddar cheese, pico de gallo, cilantro, and crispy tortilla strips. Finish with dollops of sour cream before serving.
Tips & Tricks
- Use lean ground beef to reduce excess grease.
- Add avocado slices for extra creaminess.
- Swap cheddar with Monterey Jack or a Mexican cheese blend.
- Make homemade tortilla strips in advance for extra crunch.
- For extra spice, add jalapeños or hot sauce.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Difficulty: Easy
- Dietary Notes: Gluten-free when using certified gluten-free taco seasoning
Notes
- Ground turkey or chicken can replace beef for a lighter version.
- Serve with lime wedges for added freshness.
- This Taco Salad works well as a taco bar setup for parties.
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 28g
- Carbohydrates: 24g
- Fat: 34g
FAQ
Can I make Taco Salad ahead of time?
Yes. Store the beef, vegetables, and toppings separately until ready to serve.
How do I keep tortilla strips crispy?
Store them in an airtight container at room temperature and add them just before serving.
Can I use store-bought tortilla chips instead?
Absolutely. Crushed tortilla chips are a quick substitute.
What dressing goes best with Taco Salad?
Sour cream, salsa ranch, or cilantro lime dressing all pair perfectly.
Can I make this Taco Salad vegetarian?
Yes. Replace the beef with extra beans or plant-based crumbles.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked taco meat separately for up to 2 months.
- Reheating: Warm the beef mixture in a skillet or microwave before assembling fresh salad.
Similar Recipes
Taco Salad Recipe
A fresh and flavorful Taco Salad recipe made with seasoned ground beef, crisp romaine, black beans, and crunchy tortilla strips.Ready in just 30 minutes and perfect for easy family dinners.Loaded with Tex-Mex flavor and customizable toppings.
Ingredients
- 1 lb ground beef
- Kosher salt
- Freshly ground black pepper
- 2 tbsp taco seasoning
- 2 tbsp tomato paste
- 2 tbsp water
- 2 cups vegetable oil
- 2 corn tortillas cut into thin strips
- 2 heads romaine lettuce coarsely chopped
- 2 1/2 cups cherry tomatoes halved
- 1 can black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup pico de gallo
- 1/4 cup cilantro
- 1/2 cup sour cream
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add ground beef and cook while breaking it into small crumbles. Season with salt and pepper.
- Stir in taco seasoning, tomato paste, and water. Cook until the beef is fully browned and coated in seasoning, about 5 minutes. Remove from heat.
- In another skillet, heat vegetable oil to about 1/2-inch depth over medium-high heat. Fry tortilla strips until golden and crispy, about 2 minutes. Transfer to paper towels and season lightly with salt.
- In a large bowl, season chopped romaine with a pinch of salt. Add tomatoes, black beans, and the seasoned beef mixture. Toss gently.
- Top the Taco Salad with cheddar cheese, pico de gallo, cilantro, and crispy tortilla strips. Finish with dollops of sour cream before serving.
Notes
- Ground turkey or chicken can replace beef for a lighter version.
- Serve with lime wedges for added freshness.
- This Taco Salad works well as a taco bar setup for parties.
Conclusion
This Taco Salad recipe is a delicious combination of fresh vegetables, seasoned beef, crunchy tortilla strips, and creamy toppings. It’s easy to customize, simple to prepare, and perfect for both weeknight dinners and casual gatherings.