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+ servings
taco salad in a while bowl with sour cream drizzled on top

Taco Salad Recipe

This easy taco salad recipe is packed with flavor and super easy to whip up. They are also a low-carb and high protein meal that is perfect for meal prepping!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 7 minutes
Servings 4 bowls
Calories 330kcal
Author Dina



  • 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.



  • 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.


Serving: 1g | Calories: 330kcal | Carbohydrates: 2g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 692mg | Potassium: 359mg | Fiber: 1g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 3.1mg