Taco Salad

Looking for a fun, flavorful, and customizable meal that’s perfect for a casual weeknight dinner or a party? This Taco Salad is your answer! Combining seasoned ground beef (or your protein of choice), crisp lettuce, fresh toppings like tomatoes, onions, and cheese, and a creamy dressing, this salad is a fiesta in a bowl. It’s easy to adapt to your preferences and dietary needs, making it a crowd-pleaser for any occasion. This taco salad recipe is a great way to enjoy all the flavors of tacos in a lighter, more refreshing way.

I’ve always loved the versatility of taco salads. You can easily customize them with your favorite toppings and dressings, making them a different meal every time. They’re also a great way to use up leftover taco meat. This taco salad is a quick and easy meal.

How to Make It

We start by browning the ground beef in a skillet over medium heat. Once the beef is browned, we drain off any excess grease.

We then add taco seasoning to the beef and stir well to combine. You can use store-bought taco seasoning or make your own.

Next, we prepare the lettuce. We wash and dry the lettuce and then shred or chop it into bite-sized pieces.

We then assemble the salads. We start with a base of shredded lettuce and then top it with the seasoned beef and your favorite toppings, such as tomatoes, onions, cheese, avocado, olives, and more.

Finally, we drizzle the dressing over the salad and top with crushed tortilla chips.

Make Ahead Method

The ground beef can be cooked ahead of time and stored in the refrigerator for up to 3 days. You can also chop the vegetables and store them in separate airtight containers in the refrigerator. The dressing can also be made ahead and stored in the refrigerator. Assemble the salads just before serving to prevent the lettuce from wilting and the chips from getting soggy.

Pro Tips

• Use lean ground beef: This will reduce the amount of grease.
• Don’t overcook the beef: Overcooked beef can be dry and tough.
• Use a variety of toppings: This will add flavor and texture to the salad.
• Chill the dressing before serving: This will make it thicker and more flavorful.
• Add the chips just before serving: This will prevent them from getting soggy.

Storage

Storing Leftover Components:

• Cooked Ground Beef: Store in an airtight container in the refrigerator for up to 3 days.
• Chopped Vegetables: Store in separate airtight containers in the refrigerator for up to 3 days.
• Dressing: Store in an airtight container in the refrigerator for up to a week.

Assembled salads are best consumed immediately.

Tools For This Recipe

• Large skillet
• Spatula
• Cutting board
• Knife
• Mixing bowls
• Measuring spoons

FAQs!

• Can I use a different protein? Yes, you can use ground turkey, chicken, or even plant-based ground meat substitutes.
• Can I use a different dressing? Yes, you can use any dressing you prefer, such as ranch, French, or vinaigrette.
• Can I make this vegetarian or vegan? Yes, you can omit the meat and add beans, lentils, or a plant-based ground meat substitute. You can also use a vegan sour cream or dressing.