Description
This Easy Taco Salad Recipe is a fresh, flavorful, and satisfying meal perfect for any day. Featuring seasoned lean ground beef, crisp iceberg lettuce, creamy avocado, and a tangy homemade dressing, it’s a delightful combination of textures and tastes. Simple to prepare and customizable with your favorite toppings, this taco salad serves well as a main dish or a side.
Ingredients
Scale
For the Taco Meat:
- 1 lb lean ground beef, 90/10
- 3 Tbsp Taco Seasoning, or 1 packet*, plus 1/2 cup water
For the Taco Salad:
- 1 iceberg lettuce, medium head, chopped
- 1 avocado, peeled, pitted and sliced
- 1 cup diced tomatoes, or Pico de Gallo
- 1/2 cup Mexican cheese blend, or to taste
- 1/2 cup tortilla strips or chips
- 1/2 cup sour cream, or Taco Salad Dressing*
- 1/4 cup cilantro
- toppings, as desired: lime wedges, jalapenos, guacamole, salsa, olives
For the Taco Salad Dressing (optional):
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp fresh lime juice
- 1 tsp garlic powder
Instructions
- Cook the Beef: In a large skillet over medium-high heat, brown the lean ground beef until no pink remains and excess fat has released. Drain off the fat, then add taco seasoning along with 1/2 cup of water. Stir occasionally, cooking for 3-5 minutes until well combined and heated through. Remove from heat and let cool to lightly warm or room temperature.
- Make the Dressing (if desired): In a small bowl or measuring cup, combine sour cream, mayonnaise, fresh lime juice, and garlic powder. Stir thoroughly and refrigerate while preparing the rest of the salad to allow flavors to meld. The dressing can be stored in the refrigerator up to one week.
- Prepare the Salad Base: Chop the medium head of iceberg lettuce and divide it into serving bowls. Add the cooked taco meat evenly over the lettuce.
- Assemble and Serve: Layer on sliced avocado, diced tomatoes or pico de gallo, Mexican cheese blend, tortilla strips or chips, and any additional desired toppings such as jalapenos, guacamole, salsa, or olives. Garnish with fresh cilantro and add a dollop of sour cream or a drizzle of the prepared taco salad dressing. Serve with lime wedges for squeezing over the salad just before eating.
Notes
- Nutrition label does not include optional tortilla taco salad shells.
- For gluten-free preparation, ensure taco seasoning is marked gluten-free.
- Taco salad dressing is optional and can be substituted with sour cream if preferred.
- Leftovers can be stored refrigerated for up to 2 days; add crunchy toppings just before serving to maintain texture.
Keywords: taco salad, easy taco salad, ground beef salad, Mexican salad, healthy taco recipe, quick taco recipe