Taco Salad

02.14.2019

Taco Salad is a classic recipe everyone should know how to make. This version is quick, flavorful, hearty, a total breeze to make and it’s a dinner everyone can agree on both young and old alike!

It doesn’t take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you’ll want to make on repeat!

Taco Salad in a white individual serving bowl set over a marble surface. Taco salad is layered with romaine lettuce, seasoned ground beef, cheese, tomatoes, avocado and sour cream.

Easy Homemade Taco Salad Recipe

I’ve been eating taco salad as long as I can remember. Of course as a kid, in the 90’s, my mom made the Dorito version and of course we loved that but now I prefer to make it with more natural chips.

Taco salad is one of the ultimate weeknight recipes. When there’s not much time to make something taco salad is a great option, especially this version which uses ground beef (no dicing up chicken or beef), bottled salsa to add lots of flavor without the prep, and pre-shredded cheese.

Everyone in my family loves this and I love that it’s filled with fresh nutritious ingredients. Finally a way to get the kids to eat their greens!

Want to Make it Healthier?

  • Use ground turkey in place of ground beef (avoid super lean turkey though like 99%) or even swap half pound of the beef for a can of drained and rinsed black beans.
  • Make your own baked tortilla chips. To do so brush corn tortillas with olive oil, season with salt then cut into wedges, bake on greased cookie sheet about 10 – 15 minutes until lightly golden brown, turning once halfway.
  • Use light sour cream or omit. Same with the cheese.
  • Add more veggies to the salad. Bell pepper, corn, or radishes are great options.

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Single slice on a serving plate with two second slices in the background.

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