Taco Salad with Ground Beef

Taco Salad with Ground Beef is a vibrant, hearty, and flavor-packed dish that combines the classic flavors of tacos in a fresh and healthy salad form. Juicy, seasoned ground beef, crisp lettuce, colorful vegetables, beans, cheese, and a tangy dressing come together to create a balanced, satisfying meal.

This salad is perfect for lunch, dinner, or meal prep because it’s quick to prepare, customizable, and full of textures and flavors. Unlike traditional tacos, it’s lower in carbs if you skip the tortilla shell, but you can always add crushed tortilla chips for a fun crunch.

Why I Love This Recipe

I love this recipe because it delivers all the delicious flavors of a taco in a fresh, colorful salad. The seasoned ground beef is savory and slightly spicy, while the fresh vegetables provide crispness and brightness.

Topped with shredded cheese, avocado, and a zesty dressing, each bite is balanced, flavorful, and satisfying.

Why It’s a Must-Try Dish

• Packed with protein, fiber, and fresh vegetables.
• Quick and easy to prepare for busy weeknights.
• A complete meal in one bowl.
• Family-friendly and customizable for all tastes.
• Perfect for meal prep and can be enjoyed cold or warm.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 10–15 minutes
• Total Time: 25–30 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Mexican / Tex-Mex
• Estimated Calories: 400–500 per serving

Ingredients

For the Salad:

• 1 lb (450 g) ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans, rinsed and drained
• 1 avocado, diced
• ½ cup shredded cheddar cheese
• ¼ cup sliced black olives (optional)
• ½ cup crushed tortilla chips (optional for crunch)

For the Dressing:

• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• ½ teaspoon chili powder
• Salt and pepper, to taste

Cooking Directions

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Add ground beef and cook until browned, breaking it up with a spatula.
4. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for another 2–3 minutes until well combined. Remove from heat and let cool slightly.
5. In a small bowl, whisk together sour cream, lime juice, olive oil, chili powder, salt, and pepper for the dressing.
6. In a large salad bowl, combine chopped lettuce, cherry tomatoes, corn, black beans, avocado, and olives.
7. Top salad with cooked ground beef and shredded cheese. Drizzle with dressing.
8. Optional: Sprinkle crushed tortilla chips on top just before serving for crunch.

Step-by-Step Preparation Method

1. Cook aromatics: Heat olive oil, sauté onion until soft, then garlic for 1 minute.
2. Cook beef: Add ground beef, brown, then season with chili powder, cumin, paprika, salt, and pepper.
3. Make dressing: Whisk sour cream, lime juice, olive oil, chili powder, salt, and pepper.
4. Assemble salad base: Combine lettuce, tomatoes, corn, black beans, avocado, and olives in a large bowl.
5. Top salad: Add cooked ground beef and shredded cheese.
6. Add dressing: Drizzle dressing over the salad.
7. Optional finishing touch: Sprinkle crushed tortilla chips before serving.

How to Serve

• Serve immediately while beef is warm or enjoy cold for meal prep.
• Pair with salsa, guacamole, or hot sauce for added flavor.
• Great as a standalone meal or as part of a Mexican-themed dinner.

Recipe Tips

• Use lean ground beef to reduce fat content.
• Add extra vegetables like bell peppers or shredded carrots for more nutrition.
• For spicier flavor, add jalapeños or hot sauce.
• If preparing ahead, keep dressing separate until ready to serve.
• Substitute Greek yogurt for sour cream for a lighter dressing.

Variations

Chicken Taco Salad: Use shredded rotisserie chicken instead of ground beef.
Vegetarian: Replace beef with black beans, kidney beans, or sautéed mushrooms.
Low-Carb: Skip tortilla chips for a keto-friendly version.
Southwest Style: Add roasted corn, diced red peppers, and cilantro.
Tex-Mex Twist: Add cooked quinoa or brown rice for a heartier salad.

Freezing & Storage

• Refrigerator: Store salad components (except avocado and dressing) in airtight containers for 2–3 days.
• Freezing: Cooked ground beef and corn can be frozen for up to 2 months. Avoid freezing lettuce and avocado as they become mushy.

Special Equipment Needed

• Skillet or frying pan
• Large mixing bowl
• Knife and cutting board
• Small bowl for dressing
• Spatula

FAQ

Q: Can I make this salad ahead of time?
Yes, cook the beef and prep vegetables in advance. Add dressing and avocado just before serving.

Q: Can I use turkey instead of beef?
Yes, ground turkey works well and makes a leaner version.

Q: Can I make it vegetarian?
Yes, use beans, lentils, or plant-based meat substitutes.

Q: Can I serve it warm?
Yes, serve the salad immediately after cooking the beef for a warm version.

Q: Can I store leftovers with dressing?
It’s better to store dressing separately to prevent soggy lettuce.

Conclusion

Taco Salad with Ground Beef is a colorful, flavorful, and satisfying meal that combines the best of tacos in a fresh, healthy salad. Quick to prepare, versatile, and perfect for lunch, dinner, or meal prep, it’s a must-try for anyone who loves bold, Mexican-inspired flavors. With juicy ground beef, crisp vegetables, creamy avocado, and zesty dressing, this taco salad delivers a balanced, filling, and delicious experience in every bite.