Name: Beef Taco Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 lb lean ground beef; 2–3 tablespoons taco seasoning (store-bought or homemade); ¼ cup water; 6 cups chopped romaine or iceberg lettuce; 1 cup cherry or grape tomatoes, halved; 1 cup canned black beans, drained and rinsed; 1 cup corn (fresh, canned, or frozen); 1 avocado, diced; 1 cup shredded cheddar or Mexican blend cheese; 1–2 cups tortilla chips or tortilla strips; ½ cup sour cream or plain Greek yogurt; ½ cup salsa or pico de gallo; 2 tablespoons fresh cilantro, chopped; Optional: sliced red onion, jalapeños, lime wedges

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I’ve created a hearty and colorful beef taco salad that’s loaded with seasoned ground beef, fresh veggies, crunchy chips, melted cheese, and tangy toppings—perfect for a satisfying weeknight dinner.

Beef Taco Salad

Why You’ll Love This Recipe

I love how quickly this comes together—just about 15 to 20 minutes total—and delivers all the bold Tex‑Mex flavors I crave. The mix of warm, well‑seasoned beef with crisp lettuce, creamy avocado, crunchy tortilla strips, and zesty dressing makes every bite exciting. It’s a complete meal in a bowl that’s flexible and family friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Here’s what I use:

olive oil
lean ground beef (about 1 lb)
taco seasoning (store‑bought or homemade)
water to loosen seasoning
romaine or iceberg lettuce, chopped
cherry or grape tomatoes, halved
canned black beans, drained and rinsed
corn (fresh, canned, or frozen)
avocado, diced
shredded cheddar or Mexican blend cheese
tortilla chips or tortilla strips (crushed or whole)
sour cream or Greek yogurt
salsa or pico de gallo
fresh cilantro, chopped
optional: red onion, jalapeños, lime wedges

Directions

I heat a little olive oil in a skillet over medium‑high heat, then add the ground beef. I break it up as it cooks and let it brown.
Once browned, I drain any excess fat if needed, then stir in taco seasoning and a splash of water. I simmer until the seasoning coats the beef and the mixture thickens, about 3–5 minutes.
Meanwhile, I prep the salad ingredients—lettuce, tomatoes, beans, corn, avocado, etc.
I toss the base ingredients (lettuce, beans, corn, tomatoes) in a large bowl, then top with the seasoned beef.
I add cheese, avocado, cilantro, and chips. Lastly, I drizzle sour cream and salsa or pico on top, or serve them on the side.

Servings and timing

This recipe yields about 4 generous servings.
Prep time is around 10 minutes, cook time about 10 minutes, for a total of 20 minutes to serve.

Variations

I often swap the taco seasoning for a homemade blend (chili powder, cumin, garlic and onion powders, paprika, oregano).
For a lighter option, I replace sour cream with plain Greek yogurt.
I’ll sometimes mix in Doritos or crushed corn chips instead of strips for extra crunch.
I’ve used ground turkey or chicken instead of beef with great results.
Occasionally I bake the tortilla shell into bowls and serve the salad inside for a fun twist.

storage/reheating

I store the components separately in airtight containers—beef, veggies, dressing, and chips—so nothing gets soggy. Kept refrigerated, they stay fresh for up to 4 days.
When ready to eat I reheat the beef in a skillet or microwave until warm, then assemble. I add avocado, chips, and dressing just before serving.

FAQs

How can I make taco seasoning at home?

I whisk together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, oregano, salt, and optional cayenne to taste. It’s simple, flavorful, and lets me control the spice level.

Can I prepare this ahead of time for meal prep?

Absolutely. I cook the beef and prep all salad toppings in advance. Then I store each component separately in containers and assemble a fresh salad when I’m ready—20‑minute meal prep that stays crisp and tasty.

Can this salad be made vegetarian?

Yes. I often substitute the beef with seasoned black beans, pinto beans, or even taco‑spiced lentils or quinoa to make a hearty vegetarian version that still delivers Tex‑Mex flavor.

Should I serve the salad warm or cold?

I personally enjoy the contrast of warm beef against crisp, cold lettuce. But if I’m serving it as a chilled meal, I cool the cooked meat completely before assembling.

What chips work best for crunch?

I like tortilla strips or crushed tortilla chips for texture. Doritos add more flavor if I’m feeling indulgent. I always store them separately until serving to keep them crunchy.

Conclusion

I hope this beef taco salad becomes one of my go‑to meals when I want something fast, flavorful, and balanced. Its flexibility makes it easy to customize, and its speed makes it a weeknight winner in my kitchen. I enjoy changing it up to fit my mood or what I have on hand.