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Easy Taco Salad: The Perfect Weeknight Meal

Easy Taco Salad
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A deconstructed taco in salad form with seasoned ground beef, crisp lettuce, and all your favorite toppings. Ready in 20 minutes for a quick weeknight meal!

  • Author: ranime
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Main Course Salad
  • Method: Stovetop
  • Cuisine: Tex-Mex

Ingredients

Scale
  • Protein:
  • 1 lb lean ground beef (or turkey/chicken)
  • 1 packet taco seasoning (or homemade blend)
  • 1/3 cup water
  • Base:
  • 6 cups chopped romaine lettuce
  • 2 cups tortilla chips, lightly crushed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 red onion, thinly sliced
  • 1 (15 oz) can black beans, rinsed/drained
  • 1 cup corn kernels (fresh, frozen/thawed, or roasted)
  • Toppings:
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • Optional Extras:
  • Pickled jalapeños
  • Sliced black olives
  • Diced bell peppers

Instructions

  1. Cook meat: Brown ground beef in skillet over medium-high heat. Drain fat. Add taco seasoning and water; simmer 5 mins.
  2. Prep veggies: While meat cooks, chop lettuce, tomatoes, avocado, and onion.
  3. Assemble: Divide lettuce among bowls. Top with meat, beans, corn, tomatoes, avocado, and onion.
  4. Add crunch: Sprinkle crushed tortilla chips over each salad.
  5. Finish: Drizzle with salsa and sour cream. Garnish with cheese, cilantro, and lime wedges.

Notes

  • Meal prep: Cook meat and chop veggies ahead; store separately
  • Vegetarian: Use plant-based crumbles or roasted sweet potatoes
  • Low-carb: Omit chips, add extra lettuce and cheese
  • Spice control: Use mild seasoning and salsa for kids
  • Storage: Undressed salad keeps 1 day refrigerated

Nutrition

Find it online: https://recipesfood.org/easy-taco-salad-recipe/