If you are like me, you are always looking for ways to make healthy, wholesome, and filling meals for your family.
A satisfying meal doesn’t require lots of time and energy and this simple salad is proof of that.
My family loves tacos, but what they absolutely enjoy is taco salad. Calling it their favorite meal would even be an understatement.
This recipe was inspired by the Roasted Vegetable Salad recipe and our delicious Pepperoni pasta Salad recipe on this site.
Jump to:
Why this is my favorite main meal salad recipe
Various textures and flavors
I think the main reason why they love it is because they can actually put chips in this salad.
What’s not to love when you can put chips in a salad? I love the crunchiness that the tortilla chips bring to the salad. This is one salad I do not have to plead with my children to eat vegetables lol 😀.
Fast to make
Taco salad has always been my go-to meal. It is a quick and easy meal to prepare to make it an ultimate weeknight recipe. It is also a healthier way to enjoy tacos.
Cooking the ground meat will take about 15 minutes. When you are wondering what to make for dinner when your schedule is very tight, this recipe will fix you.
Can be customized to many diet requirements
This specific recipe is my favorite since it can very easily be modified to fit dairy-free, gluten-free, and paleo lifestyles by simply substituting or leaving out specific ingredients. For instance, if you are Paleo, simply leave out the beans.
You can omit the cheese or serve it on the side if you are living a dairy-free lifestyle. It is also a perfect option for both vegetarians and non-vegetarians.
If you are a vegetarian, you can leave out the meat. Just make sure you properly season your beans and it will still taste as yummy.
This recipe is a delicious change of pace from your usual tacos. Its options are endless and you can customize it however you want to fit your needs.
You can put a twist on the conventional taco salad by experimenting with different ingredients. Your whole family will love it.
Easy and simple
With all that said, taco salad is a classic recipe everyone should learn how to make. The only cooking involved is while making the ground meat! Is that easy, my children enjoy making this salad even when we are not at home.
This version of taco salad features tons of fresh vegetables, taco meat, and a creamy spicy dressing.
What We Used In Our Taco Salad
Cheddar cheese
The light Mexican cheddar does well in this recipe. The lactic tangy flavor of cheddar perfectly blends with vegetables and the Taco meat in the Salad. You experiment with your favorite cheese like the regular cheddar or gouda.
Avocado
Taco salad will not be complete without Avocado. I love the freshness and creaminess of the tropical fruit. The brilliant color makes the salad appetizing too. Its sweet mild taste is great against the seasoned meat.
Black beans
Beans are not some people's favorite, but in Taco Salad you will not realize that you just ate beans. Beans are rich in protein making the salad very nutritious.
Taco meat
Yes! The seasoned meat whether beef, chicken, or turkey is a great plus in the Taco Salad. You can omit meat as discussed earlier making it vegan.
Creamy Spicy dressing
Frosting is to cake while dressing to salad right? This spicy creamy dressing will make you finish all the vegetables in the salad. Use your favorite dressing, of course, you are not restricted to Salsa.
Lettuce
I love the crispness of lettuce in the salad. As you enjoy the various ingredients you will end up with lots of healthy vegetables.
The Process
Chop the veggie ingredients and set aside.
Browning the ground meat, add seasoning, salt, and water.
Toping the lettuce with the taco meat, diced tomatoes, avocado chunks, shredded cheddar cheese, and cooked beans.
mixing the sour cream with salsa and 1 cup of fresh lime juice.
How to make delicious Taco Salad
Chop the onions, dice the tomatoes, shred the cheddar cheese and lettuce. Drain the cooked black beans and set aside.
In a skillet, brown the ground meat as you break it up into small chunks. Once the meat browns, drain excess fat and add 2 tablespoons of taco seasoning, salt, and ¾ cup of water.
Simmer for 10 minutes on low until all the water evaporates and set it aside. Add the chopped onions and till translucent.
In a large serving bowl, place the shredded lettuce. Top the lettuce with the taco meat you had set aside, diced tomatoes, avocado chunks, shredded cheddar cheese, and cooked beans.
Toss well to combine. Add your taco salad dressing and toss it to combine again.
In a bowl, mix the Greek yogurt or sour cream with salsa and 1 cup of fresh lime juice. Set it aside for use as your taco salad dressing. Serve with tortilla chips.
FAQ Taco Salad Recipe
How do I store any leftover Taco Salad?
This Salad is made with fresh ingredients that will grow mold if left at room temperature. Keep the salad in an airtight container and store it in a refrigerator for a day.
Can I omit the meat in Taco Salad?
Oh yes, you can use ingredients such as mushrooms and olives making it vegan and still delicious.
Expert Tip
Remove the middle part of the tomatoes to reduce the juices that will make your salad watery.
Always serve immediately.
To save time, prepare the rest of the ingredients while the meat is browning.
Related Posts
If you tried this Taco Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Taco Salad Recipe
Ingredients
- 2 Tomatoes Diced
- 1 Onion Minced
- 2 Avocados Diced
- 1 cup Cheddar Cheese Shredded
- 1 Iceberg or romaine lettuce Shredded
- 2 tbsp. Taco seasoning
- 1 pound Ground beef Chicken, or Turkey.
- ¾ cup Water
- 2 cups Black beans Cooked
- 1 cup Salsa
- 1.5 cup Greek yogurt or sour cream
- 1 cup Fresh lime juice
- 8 ounces. Tortilla chips
Instructions
- In a skillet, brown the ground meat as you break it up into small chunks. While it cooks.
- Once the meat browns, drain excess fat and add 2 tablespoons of taco seasoning and ¾ cup of water. Simmer on low until all the water evaporates and set it aside.
- In a bowl, mix the Greek yogurt or sour cream with salsa and 1 cup of fresh lime juice. Set it aside for use as your taco salad dressing.
- In a large serving bowl, place the shredded lettuce.
- Top the lettuce with the taco meat you set aside, diced tomatoes, minced onions, avocados, shredded cheddar cheese, and cooked beans. Toss well to combine.
- Add your taco salad dressing and toss it to combine again.
- Serve with tortilla chips.