Taco Salad with Ground Beef
Easy taco salad with seasoned ground beef, crisp romaine, black beans, cheese and a creamy salsa dressing, topped with crushed tortilla chips. Ready in 25 minutes.
60% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 10 min
- Serves
- 4
- Calories
- 680
- Protein
- 41 g
- Per serving
- $4.95
Why this recipe works
Taco salad is everything you love about tacos in a big, crunchy bowl. It's a fast weeknight dinner that works warm or cold, and every part can be prepped ahead for lunches.
- Homemade taco seasoning and a splash of water turn the beef saucy and well seasoned, so it flavors the whole salad instead of sitting in dry crumbles.
- The creamy dressing is just sour cream, salsa and lime, which ties the salad together with the same flavors as a taco.
- The chips go on at the very end so they stay crunchy; mixed in early, they go soft within minutes.
Ingredients
For the taco beef
For the dressing
For the salad
To serve
You will need
- Large skillet
- Large salad bowl
- Small bowl
Method
Tap a step number to mark it done.
Brown the beef
Heat the oil in the skillet over medium-high heat. Add the beef and cook, breaking it up, until browned with no pink left, 6 to 7 minutes. Spoon off excess fat.
AI-generated illustration of this step. Season it
Stir in the chili powder, cumin, paprika, garlic powder, oregano and salt for 30 seconds, then add the water. Simmer until the liquid has mostly cooked off and the beef looks saucy, 2 to 3 minutes. Let it cool a little.
AI-generated illustration of this step. Mix the dressing
Stir the sour cream, salsa and lime juice together in a small bowl. Add a pinch of salt if needed.
AI-generated illustration of this step. Build the salad
Put the romaine in the large bowl and top with the beans, tomatoes, cheese, onion, avocado and the warm beef.
AI-generated illustration of this step. Dress and serve
Drizzle with the dressing, scatter the crushed tortilla chips over the top and serve right away.
AI-generated illustration of this step.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide1. Halve through the root 2. Slice toward the root 3. Cut across Dice an onion
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Read the full guide
Cook's notes
- Let the beef cool for 5 minutes before it goes on the lettuce, so the romaine stays crisp.
- For meal prep, keep the beef, salad, dressing and chips in separate containers. Assembled, it lasts only a few hours.
- Check the chip and salsa labels if you need it gluten-free; most are, but some chips are made with wheat.
Nutrition per serving
680 calories
$4.95 estimated cost per serving
Where the calories come from
| Protein | 24% of calories | 41 g |
|---|---|---|
| Carbs | 23% of calories | 40 g |
| Fat | 53% of calories | 41 g |
| Fiber | 13 g | |
| Sodium | 930 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What dressing goes on taco salad?
A creamy salsa dressing like this one is classic. Many Midwestern versions use Catalina or French dressing with crushed Doritos instead of the tortilla chips, which makes it sweeter.
Can I make taco salad ahead of time?
Prep the parts ahead and keep them separate: the beef keeps 3 days in the fridge, the dressing 4 days. Assemble just before eating so the lettuce and chips stay crisp.
Is taco salad served warm or cold?
Either. It's usually served with warm beef over cold salad, but it's also good cold, straight from the fridge, for lunch.
