Dinner

Taco Salad Recipe

ByCharlotte Montgomery November 2, 2025November 2, 2025

Introduction

This taco salad recipe is a vibrant and satisfying meal that combines seasoned ground beef with fresh vegetables, creamy avocado, and crunchy tortilla chips. It’s perfect for a quick weeknight dinner or a casual gathering with friends. The layers of flavor and texture make every bite deliciously memorable.

A white bowl filled with a layered taco salad on a white marbled surface, featuring a base of green lettuce topped with diced red tomatoes, black olives, corn kernels, and small bits of purple onion. Over these are browned ground beef pieces, shredded bright orange cheddar cheese, and scattered green jalapeño pieces. The edges of the bowl are lined with large tortilla chips. On top, there is a dollop of white sour cream and a scoop of green guacamole. In the background, white bowls hold extra shredded cheddar cheese and guacamole, while a small bowl with corn kernels and a few tortilla chips sit on the surface nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 oz. packet taco seasoning (see notes for homemade recipe)
16 oz. salsa (divided)
3/4 cup sour cream (divided)
1 avocado
1/8 teaspoon salt
1 teaspoon lime juice
1 tablespoon olive oil
1 lb. ground beef
3 tablespoons cilantro (roughly chopped)
1 head iceberg or romaine lettuce (chopped and clean)
2 Roma tomatoes (diced)
2 Jalapeño peppers (seeded and diced)
1 cup black beans (drained and rinsed)
1 cup whole kernel corn (drained)
¼ cup black olives (drained and sliced)
1/3 cup red onion (diced)
1 ½ cups shredded Mexican cheese blend (see notes)
4 oz. tortilla chips

Instructions

Step 1: For the dressing, combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning in a small bowl. Set aside.
Step 2: Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 teaspoon salt, then mash with a fork. Cover tightly and set aside at room temperature.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling it, for about 7 minutes until browned and cooked through. Drain excess grease.
Step 4: Reduce heat to low. Stir in 2 tablespoons taco seasoning, tossing to coat the meat evenly. Add 3/4 cup salsa and cilantro. Add extra salsa if you like it saucier. Cover partially while you prepare the salad.
Step 5: Place the chopped lettuce in serving bowls or plates. Top with the cooked meat mixture.
Step 6: Add diced tomatoes, jalapeño peppers, black beans, corn, black olives, red onion, and shredded cheese evenly over the salad.
Step 7: Spoon the mashed avocado over the top, then add a dollop of sour cream to each serving.
Step 8: Drizzle the prepared dressing over the salad or serve it on the side.
Step 9: Finish by sprinkling with tortilla chips for a satisfying crunch. Serve immediately.

Tips & Variations

Use grape tomatoes or cherry tomatoes for a sweeter burst of flavor.
Swap ground turkey or chicken for a lighter protein option.
For a vegetarian version, replace ground beef with seasoned black beans or a meat substitute.
Add a squeeze of fresh lime over the finished salad for extra brightness.
Serve dressing on the side if you prefer to keep the salad crisp longer.

Storage

Store leftover taco salad components separately in airtight containers in the refrigerator. The seasoned meat will keep for up to 3 days, while chopped vegetables and dressing last about 2 days. Reheat the meat gently on the stove or microwave. Assemble the salad fresh before serving to maintain crispy textures, especially the tortilla chips.

How to Serve

A white bowl filled with a colorful layered taco salad on a white marbled surface. The base layer is made of fresh green lettuce pieces with tortilla chips placed around the edge of the bowl. On top of the lettuce are scattered black beans, sweet yellow corn, chopped red tomatoes, sliced black olives, and small pieces of red onion. Several portions of brown ground beef are placed around the salad along with a dollop of bright green guacamole in the center. There is a small white dollop of sour cream on top of the guacamole. Shredded yellow cheddar cheese is sprinkled generously across the salad. A light pinkish dressing is drizzled over the entire dish. A white bowl of shredded cheddar and another white bowl of guacamole are seen in the background along with loose tortilla chips and a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco seasoning from scratch?

Yes, a simple homemade taco seasoning includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix these to taste for a fresh alternative to store-bought packets.

Is it better to add dressing before serving or let guests add their own?

Adding dressing just before serving helps keep the salad crisp. However, serving it on the side allows each person to control the amount and preserves texture if the salad sits for a while.