Taco Salad With Ground Beef

Looking for a meal that’s as fun to make as it is to eat? Taco salad with ground beef is the perfect choice! It’s got all the bold, zesty flavors of tacos, but in a salad that’s easy to toss together.

Whether you’re making dinner for your family or need a quick and delicious dish for a busy weeknight, this recipe is a winner.

What makes this taco salad stand out is the crispy lettuce topped with seasoned ground beef, crunchy tortilla chips, and all your favorite taco toppings. It’s a balance of fresh veggies and savory flavors that will leave everyone asking for seconds.

I love making this taco salad because it’s so customizable. You can make it spicy, mild, or somewhere in between. Plus, it’s a great way to sneak in extra veggies for those picky eaters at home. Let’s dive into why you’ll love this dish and how to make it!

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Why You’ll Love It

• Quick and easy: You can have this taco salad on the table in under 30 minutes, making it perfect for busy nights.
• Customizable: You can add or swap ingredients to fit your taste. Love avocado? Toss it in. Don’t like beans? Leave them out!
• Healthy and filling: Packed with fresh vegetables, protein, and fiber, this salad keeps you satisfied without feeling heavy.
• Kid-approved: The crunchy tortilla chips and cheesy goodness make it a hit with kids.
• Great for leftovers: Store the components separately, and you’ll have a tasty meal ready for the next day.

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Ingredient List

For the Salad:

• 1 head of romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 1 cup shredded cheddar cheese
• 1/2 cup red onion (diced)
• 1 cup black beans (drained and rinsed)
• 1 avocado (sliced or diced)
• 1 cup corn kernels (canned, fresh, or frozen)
• 2 cups tortilla chips (crushed slightly)

For the Ground Beef:

• 1 pound ground beef
• 1 packet taco seasoning (or 2 tablespoons homemade seasoning)
• 1/4 cup water

For the Dressing:

• 1/2 cup sour cream
• 1/4 cup salsa
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

More Recipes >>>>> Creamy Cajun Chicken Pasta

Kitchen Tools Needed

Before you start making this taco salad, make sure you have these tools ready:

• Large skillet: For browning and seasoning the ground beef.
• Wooden spoon or spatula: To stir and break apart the ground beef.
• Cutting board and knife: For chopping lettuce, veggies, and avocado.
• Large mixing bowl: To toss all the salad ingredients together.
• Measuring cups and spoons: For accurate ingredient measurements.
• Small bowl and whisk: To mix the dressing.
• Colander: To rinse black beans and drain canned corn, if needed.

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Cooking Instructions

Step 1: Cook the Ground Beef

1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned (about 6-8 minutes).
2. Drain any excess grease from the skillet, then stir in the taco seasoning and water. Let it simmer for 2-3 minutes until the seasoning is evenly mixed and the beef is flavorful. Set aside to cool slightly.

Step 2: Prep the Salad

1. While the beef cooks, chop the romaine lettuce, halve the cherry tomatoes, dice the red onion, and slice the avocado.
2. In a large mixing bowl, combine the lettuce, tomatoes, onion, corn, black beans, and shredded cheddar cheese.

Step 3: Make the Dressing

1. In a small bowl, whisk together the sour cream, salsa, lime juice, ground cumin, salt, and pepper. Adjust seasoning to taste.

Step 4: Assemble the Salad

1. Add the cooked ground beef to the salad bowl and toss gently to combine.
2. Drizzle the dressing over the salad and toss again until everything is evenly coated.
3. Just before serving, top the salad with crushed tortilla chips and sliced avocado.

Step 5: Serve

Scoop the taco salad into bowls and enjoy immediately. You can serve it with extra lime wedges or hot sauce for added flavor!

More Recipes >>>>>> One Pot Spaghetti With Ground Beef

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Tips and Tricks for Success

1. Cool the beef slightly: If the beef is too hot, it can wilt the lettuce. Let it cool for a few minutes before adding it to the salad.
2. Layer smartly: If you’re serving this later or storing leftovers, keep the tortilla chips and dressing separate to maintain freshness and crunch.
3. Go fresh: Fresh corn kernels, ripe avocado, and juicy cherry tomatoes make a big difference in taste. Use the best ingredients you can find!
4. Customize the spice level: Use a mild or spicy taco seasoning based on your preference. You can also add diced jalapeños for extra heat.
5. Meal prep tip: You can cook the beef and chop the veggies ahead of time. Store them separately and assemble the salad just before eating.
6. Make it your own: Feel free to add or swap ingredients like bell peppers, green onions, or shredded chicken for variety.

Ingredient Substitutions and Variations

1. Ground Beef: Swap it with ground turkey, chicken, or even plant-based meat for a vegetarian version.
2. Taco Seasoning: Use a homemade blend of chili powder, cumin, paprika, garlic powder, and onion powder if you don’t have a packet on hand.
3. Cheddar Cheese: Substitute with Monterey Jack, Colby, or a Mexican cheese blend.
4. Black Beans: Replace with pinto beans, kidney beans, or skip them altogether.
5. Tortilla Chips: Try crushed nacho chips, baked tortilla strips, or even plain crackers for a different crunch.
6. Dressing: Use ranch dressing mixed with taco seasoning if you want an alternative to the sour cream and salsa combo.
7. Extra Veggies: Add bell peppers, cucumbers, or shredded carrots for extra nutrients and crunch.

More Recipes >>>>> Bowtie Past With Ground Beef

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Serving Suggestions

• Serve this taco salad with a side of warm queso dip and tortilla chips for a complete Tex-Mex experience.
• Pair it with a refreshing limeade or iced tea to complement the zesty flavors.
• For a heartier meal, spoon the salad into flour tortillas or taco shells for a fun taco twist.
• Add a dollop of guacamole or a spoonful of pico de gallo for extra flavor.

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Storage and Reheating Instructions

1. Storage:
   • Store leftover components (beef, veggies, chips, and dressing) separately in airtight containers.
   • Keep the salad ingredients in the fridge for up to 2-3 days. Tortilla chips should be kept at room temperature in a sealed bag to avoid becoming soggy.
2. Reheating the Beef:
   • Reheat the ground beef in a skillet over low heat or in the microwave for about 1-2 minutes until warmed through.
   • Avoid reheating the whole salad as it will wilt the veggies.
3. Assembling Leftovers:
   • Combine the components just before serving to keep the salad fresh and crunchy.

More Recipes >>>>>> Mongolian Ground Beef Noodles

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FAQ

Q: Can I make this taco salad ahead of time?
Yes! Prep the ingredients (cook the beef, chop the veggies, and mix the dressing) ahead of time, but keep them stored separately. Assemble the salad just before serving to maintain its freshness and texture.

Q: Is this taco salad gluten-free?
Yes, if you use gluten-free tortilla chips, check the taco seasoning label for gluten-free ingredients.

Q: How can I make it spicier?
Add diced jalapeños, and a pinch of cayenne pepper to the beef, or drizzle hot sauce over the salad for extra heat.

Q: Can I use store-bought dressing?
Absolutely! Ranch, chipotle, or even a creamy cilantro-lime dressing works well with this salad.

Q: How do I make it vegetarian?
Skip the beef and double up on beans, or use a plant-based ground meat substitute for a vegetarian-friendly taco salad.

Enjoy this vibrant and customizable dish that’s sure to be a hit at your dinner table!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!