Taco salad is one of those dishes that has become a favorite across the globe. It combines the best elements of a taco—savory seasoned meat, crispy tortilla chips, fresh vegetables, and a delicious dressing—into a vibrant, satisfying salad. Lina Vexley recalls how she first fell in love with taco salad during a summer BBQ at her friend’s house. The combination of cool lettuce and warm, spiced beef was irresistible. Over the years, Lina has perfected her taco salad recipe, making it a staple at every family gathering. It’s easy to make, customizable, and perfect for any occasion.

Taco Salad

This taco salad is loaded with fresh vegetables, seasoned beef, crispy tortilla chips, and topped with sour cream and cheese.

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Prep Time 10

Cook Time 15

Total Time 25

Course Salad

Cuisine Mexican

Servings salads

Calories 450 kcal

Ingredients

1 lb Ground beef
1 packet Taco seasoning
4 cups shredded Lettuce
2 chopped Tomatoes
1 sliced Avocado
1/2 chopped Red onion
1 cup crushed Tortilla chips
1/2 cup optional Shredded cheese
1/4 cup optional Sour cream

Instructions

In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add taco seasoning to the beef and follow the packet instructions (usually adding water and simmering for a few minutes).
In a large bowl, combine shredded lettuce, chopped tomatoes, red onion, and avocado slices.
Add the seasoned beef to the salad mixture, and toss together gently.
Top with crushed tortilla chips, shredded cheese, and a dollop of sour cream.

Notes

For a healthier version, you can skip the cheese and sour cream, or use Greek yogurt instead of sour cream.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 50mgSodium: 750mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 200mgIron: 3.5mg

Keyword healthy, Quick

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How to Make Taco Salad

To make taco salad, start by cooking 1 lb of ground beef in a skillet over medium heat. Once it’s browned, drain any excess fat. Add a packet of taco seasoning to the beef, and follow the packet instructions (usually adding water and simmering for about 5 minutes).

While the beef is simmering, prepare the fresh ingredients for the salad. Shred 4 cups of lettuce and chop 2 tomatoes. Slice 1 avocado and chop half of a red onion. Place all of these ingredients into a large bowl.

Once the beef is ready, add it to the salad and toss everything together gently to combine. To add a bit of crunch, sprinkle about 1 cup of crushed tortilla chips over the salad. If desired, add some shredded cheese and a dollop of sour cream to finish it off.

Serve immediately, and enjoy the perfect balance of flavors and textures in your taco salad. It’s a dish that everyone will love and can be easily customized to your preferences—swap the beef for chicken or add more veggies if you like. This taco salad makes for a quick, healthy meal any day of the week.

Conclusion

Taco salad is a crowd-pleaser that brings together the bold flavors of Mexican cuisine in a refreshing, healthy way. It’s perfect for a weeknight dinner, a party dish, or a satisfying lunch. With its versatility and easy preparation, taco salad is sure to become a go-to recipe in your kitchen. So, whether you’re making it for a group or just for yourself, this delicious salad will never disappoint.