This easy Taco Salad Recipe is packed with flavor and super easy to whip up. It’s also a low-carb and high-protein meal that is perfect for meal prepping!
As with any taco recipe, the toppings are the best part, so be sure to make some super easy guacamole or authentic pico de gallo along with this recipe!
Table Of Contents
Recipe Details
I love this Taco Salad Recipe because it’s hearty and filling, but also so yummy. This salad is one your whole family will agree is super tasty.
- TASTE: With seasoned beef, spicy jalapeno, cheese, and juicy veggies, this salad is full of flavor.
- TEXTURE: This salad has loads of textural deliciousness, from its crisp lettuce to its smooth sour cream, to its browned beef.
- TIME: It takes less than 10 minutes to make!
- EASE: With basic ingredients you probably already have on hand, this Taco Salad Recipe is quick and easy.
What You’ll Need
Ingredient Notes
- Ground beef– This ingredient is a must. It absorbs lots of spicy flavor from the seasonings and crumbles perfectly for the salad.
- Spices– You can make your own or buy a pre-made mix, but don’t skimp on the seasonings.
- Toppings– This is all optional since some people like their taco bowls spicy, others with lots of cheese, and some with avocado. Use whatever makes it good for you.
Add-ins and Substitutions
- Substitute different meat- You can also make this with ground turkey, shredded Air Fryer Chicken Thighs, Smoked Chicken Breast, or steak.
- Add extra heat- Try this with habanero peppers, red pepper flake, or your favorite hot sauce to up the spice level.
- Make it dairy-free- This Taco Salad is dairy-free if you replace the sour cream and cheese with dairy-free versions. Or skip them to make it paleo-friendly.
- Add other vegetables- Make this salad with chopped tomatoes, black olives, bell peppers, cucumbers, or fresh corn.
How to Make Taco Salad
- Saute the garlic. Heat the olive oil in a large skillet over medium heat, then add the minced garlic clove. Stir until it becomes fragrant (about 1 minute)
- Cook the beef. Now turn the heat up to medium high and add the ground beef, breaking it up with a spoon and stirring until fully cooked.
- Add the spices. Then add the chili powder, paprika, cumin, salt, and pepper, and mix together for another few minutes.
- Assemble the taco salad. Combine the beef, shredded cheese, and lettuce, and then add the other toppings. Garnish with fresh cilantro and serve.
Pro Tip: Most people just dollop the sour cream on, but I like to place my sour cream into a pastry bag and drizzle it on top for an easy and attractive presentation.
Recipe Tips
- Use cast iron for the meat- I like to cook my ground beef in a cast iron skillet because it helps bring out so many flavors. You can use other methods, but this is a favorite.
- Use a pre-made spice mix– You can buy a pre-made mix or just make your own. By doubling the amounts and storing the leftover, you’ll always have some at the ready.
- Chop the ingredients ahead of time– Doing this saves you assembly time, especially when it comes to shredding the cheese and lettuce. Store in the fridge until mealtime.
- Don’t assemble until ready to serve- The tomatoes and lettuce will quickly lose water and cause the salad to become soggy if made too early. Wait until serving time to assemble.
FAQs
Serve your taco salad recipe with chips and salsa, tortilla soup, or Spanish rice. You can add as many of your favorite toppings as you like, and finish it off with a homemade margarita.
While most of the ingredients are cold, such as lettuce, cheese, and toppings, the meat is usually hot. But you can serve the entire taco salad cold if you prefer. It can be enjoyed whatever way you like.
Serving Suggestions
This tasty Taco Salad can be served with many different dishes and toppings. It’s a very versatile recipe that’s easy to personalize.
- Toppings: Top it with Guacamole, Homemade Pico de Gallo, Mexican Salsa with Roasted Corn, and tortilla strips.
- Meats/Seafood: Pair this salad with some Delicious Flank Steak Tacos, Shrimp Fajitas, Easy Chicken Enchiladas, or Fish Tacos.
- Rice: Serve it with Wild Brown Rice, Brown Rice Jambalaya with Chicken and Shrimp, Spanish rice, or white rice.
- Soups/Stews: Serve your taco salad with Chicken Tortilla Soup, Creamy Chicken and Wild Rice Soup, or Easy Beef Chili.
Make This Recipe in Advance
Make ahead: You can chop your toppings ahead of time and then set them aside. Cook the beef and allow it to cool, then store everything separately in the fridge until you’re ready to assemble.
Storing: You can store this Taco Salad Recipe in the refrigerator for up to 4 days, covered. It will get soggy within a day or so though, due to the veggies. If possible eat it the day of or store the ingredients separately.
Freeze: You can freeze the cheese and cooled seasoned meat in a freezer-safe container for up to 3 months. But the other toppings will need to be fresh.
More Tasty Mexican-inspired Dishes!
Watch How to make taco salad bowls here:
Full Recipe Instructions
Taco Salad Recipe
Ingredients
Instructions
- heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 minced garlic clove to the skillet and stir until it becomes fragrant (about 1 minute)
- Now turn the heat up to medium high and add 1 lb of ground beef in. Using a wooden spoon break up the beef and stir it until fully cooked.
- Then add 1 tbsp Chili powder, 1/2 tsp Paprika, 1 1/2 tsp Cumin, 1 tsp salt, and 1/4 tsp black pepper. Now mix all the ingredients together for another few minutes.
- Begin making the taco bowl by shredding up some medium cheddar cheese, Then the shredded iceberg lettuce and the cooked ground beef. Now toss in some sliced avocado, jalapeño, salsa, shredded cheese, sour cream, and chopped cilantro.
Notes
- Use a pre-made spice mix– You can buy a pre-made mix or just make your own. By doubling the amounts and storing the leftover, you’ll always have some at the ready.
- Chop the ingredients ahead of time– Doing this saves you assembly time, especially when it comes to shredding the cheese and lettuce. Store in the fridge until mealtime.
- Don’t assemble until ready to serve- The tomatoes and lettuce will quickly lose water and cause the salad to become soggy if made too early. Wait until serving time to assemble.
Nutrition
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Michele says
This has become my go-to recipe for quick, low carb lunches. It’s easy to make and tastes so delicious. I especially love that it’s Keto friendly! Great recipe, thanks!
simplyhomecooked says
Thank you for the awesome recipe review, Michele! I love making this for meal-prep. My favorite part is that it comes together so quickly.
Adzuira says
Hi, I just made this and it tastes awesome!
We added onion and bell pepper with the garlic, just before adding the meat.
Also, we added cilantro and we used chipotle sauce and took your advice with the tortilla strips for a more Mexican style.
simplyhomecooked says
That sounds so delicious Adzuira! I am happy that you loved this taco salad recipe 🙂
Carina says
Delicious!!!!!!!!!!!!!
simplyhomecooked says
Thank you Carina! I’m happy you loved this taco salad recipe 🙂
Kat says
My kids absolutely LOVE any type of diy meals and these taco salad bowls looks like they will be a hit with my family. Definitely pinning to try!
simplyhomecooked says
Hi Kat, I couldn’t agree more! I hope your kids enjoy this taco salad recipe 🙂
Julia says
I’ve always been such a huge fan of taco salad. Will be putting your recipe on the menu asap. Kids will be so excited!
simplyhomecooked says
Thank you, Julia 🙂 I hope your family enjoys the taco salad!
Marina says
Get in my belly Taco Salad 😀 This looks like such a delicious dinner idea!
simplyhomecooked says
Thank you, Marina! We can’t get enough if this taco salad!