Introduction
When Lina Vexley moved into her first apartment, she wanted to create a meal that felt festive yet easy enough for a weeknight. Inspired by her love for bold flavors, she developed this vibrant Taco Salad. The dish quickly became her go-to recipe for gatherings—colorful, crunchy, and irresistibly zesty. For Lina, it represents a blend of simplicity and joy: crispy tortilla chips, seasoned beef, creamy avocado, and tangy toppings all in one bowl. She says the magic of taco salad is how it brings people together, allowing everyone to customize it just the way they like—fun, flavorful, and full of life.
Taco Salad
Equipment
- Skillet
- Mixing Bowl
- Wooden Spoon
- Knife
Ingredients
Salad
- 1 lb ground beef
- 1 tbsp olive oil
- 2 tbsp taco seasoning store-bought or homemade
- 6 cups romaine lettuce chopped
- 1 cup tomatoes diced
- 1 cup avocado diced
- 1/2 cup cheddar cheese shredded
- 1 cup tortilla chips crushed slightly
Toppings
- 1/4 cup sour cream
- 2 tbsp fresh cilantro chopped
- 1 tbsp lime juice freshly squeezed
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- Stir in taco seasoning and 2 tablespoons of water. Simmer for 3–4 minutes until the beef is fully coated and flavorful.
- In a large mixing bowl, combine chopped lettuce, diced tomatoes, avocado, and shredded cheese.
- Add the cooked taco beef to the salad and toss lightly to distribute the ingredients evenly.
- Top with crushed tortilla chips, a dollop of sour cream, fresh cilantro, and a drizzle of lime juice before serving.
Notes
Nutrition
How to Make the Recipe
To make Lina Vexley’s Taco Salad, start by heating olive oil in a large skillet over medium heat. Add the ground beef and cook until it turns golden brown, breaking it apart with a wooden spoon as it cooks. Once browned, sprinkle in the taco seasoning and add a splash of water to help it coat the meat evenly. Let it simmer for about 3–4 minutes to absorb the flavors, then remove from heat and set aside to cool slightly.
While the beef rests, prepare your salad base. Chop fresh romaine lettuce and place it in a large bowl. Add diced tomatoes, creamy avocado chunks, and a generous handful of shredded cheddar cheese. For an extra burst of freshness, you can toss in some black beans or corn.
Once the beef has cooled slightly, add it to the bowl and toss lightly to distribute the ingredients. Be careful not to overmix—you want to keep the texture of the lettuce crisp and the toppings vibrant.
Right before serving, add a layer of crushed tortilla chips for crunch and top with a dollop of sour cream. Finish with chopped cilantro and a drizzle of freshly squeezed lime juice for brightness.
This taco salad is best enjoyed immediately, while the ingredients are fresh and the chips are still crisp. You can also prepare the components in advance and assemble just before serving—perfect for quick weeknight dinners or potluck gatherings. It’s a dish that delivers bold flavor, color, and a satisfying mix of textures in every bite.
Conclusion
Taco salad captures everything we love about Mexican-inspired cuisine—zesty, colorful, and full of bold flavor. Lina Vexley’s version is both comforting and refreshing, combining the heartiness of seasoned beef with the crispness of fresh vegetables. The addition of crunchy tortilla chips and creamy toppings makes each bite a delightful contrast of textures. It’s a dish that’s easy to make, fun to serve, and endlessly adaptable. Whether enjoyed as a quick dinner or the star of a party spread, this taco salad reminds us that great food doesn’t need to be complicated—it just needs to be made with joy and shared with others.