Taco Salad with Ground Beef
For me, every meal is an experience; it’s about bringing people together, sharing stories, and making memories over delicious food. This taco salad feels indulgent and flavorful, yet it’s incredibly easy to prepare. It’s perfect for gatherings or family weeknights when you are looking for a no-fuss yet special dish to share with your favorite people.
This taco salad with ground beef has always been my go-to recipe when I need something fresh, loaded with flavor, and easy to make. It’s ideal for a picnic, a family barbecue, or a cozy dinner. Serve it with a creamy and cheesy taco dip, a sweet and refreshing blueberry margarita, and homemade guacamole, and you will be all set for a tasty Mexican night.
Table of contents
My family loves Mexican food, and we have been to hundreds of Mexican restaurants. I have had great taco salads, and I have had some that I would never eat again. But on my last trip to Mexico, I stopped at a small café and had the most incredible one. That inspired me to make mine and share the goodness with you!
This recipe is a delightful combination of crisp lettuce, taco-seasoned ground beef, juicy tomatoes, buttery olives, tangy Catalina dressing, and zesty ranch sour cream sauce. The flavors and textures make this hearty salad a delicious concoction everyone loves. I love how versatile this recipe is. It can also be served bar-style so everyone can build their salad, making it perfect for a game night dinner!
Why you will love this recipe
- This is a versatile dish: You can make it your way by removing what you don’t like and adding what is not on there. For example, if you don’t like jalapenos, leave them out. If you want some other veggies, add them!
- Do the veggies beforehand: If you know you are having taco salad for dinner, clean and chop all the vegetables during the day so they will be ready when you are. Don’t do it too early because some veggies get soggy or wilted if you wait too long to eat them.
- Quick and easy: If you prepare the veggies beforehand, you only need to cook the ground beef. Everything else is just assembly.
- Perfect any time of year: This is an excellent dish for a summer barbecue or picnic but is also perfect for eating around the fire on a cold night.
What you will need
It may be a long list, but you will love every single taste in this flavorful salad.
- Ground beef – I suggest you use lean ground beef. I prefer 85/15, so it is not super greasy, but you can also use 80/20 for extra flavor. I season it with my homemade taco seasoning, which I make with chili powder, smoked paprika, cumin, oregano, and other ingredients. But you can also use store-bought seasoning.
- Greens: I prefer iceberg lettuce because it is crispy, fresh-tasting, and slightly earthy. Romaine is also a good choice for its bold flavor.
- Vegetables: Grape tomatoes are the perfect size for this dish. Cherry tomatoes are good, too, but I would chop them into four pieces instead. I also add a deseeded jalapeno, bell peppers, avocado, and green onions.
- Canned goods: Corn adds a sweet and crunchy taste to every bite. Black olives are slightly buttery and smooth with a salty and nutty flavor. Kidney beans are good for that earthy flavor you cannot get from any other food. They are soft and creamy on the inside and firm on the outside.
- Dressing: I combine two dressings in this salad: a zesty Ranch dressing made with sour cream and ranch dip mix. Another one is the Catalina dressing, which I use on the lettuce for another layer of flavor.
- Toppings: The salad is finished with freshly shredded cheddar cheese and crushed Doritos.
How to make taco salad?
Cook the beef: I heat a large skillet on medium and add the ground beef. As it browns, I use a wooden spoon to break it up. After that, I drain the grease and stir the taco seasoning with 1/3 cup of water. I simmer the mixture until the water is absorbed.
The dressing: To make the dressing, I mix the ranch dip and sour cream in a small bowl and chill until ready to serve.
Toss: I add chopped lettuce to a large bowl with the Catalina dressing and toss it until well coated.
Assemble: I top the lettuce with the taco meat, corn, bell pepper, and beans.
More toppings: Then, add the crushed Doritos, tomatoes, onions, jalapeno, olives, avocado, and cheese.
Serve: Finally, I drizzle some ranch dressing and the rest of the Catalina dressing on top of the salad, garnish with more chips, and serve it immediately.
Expert tip
Smart layering
It is essential to follow a few rules when layering the salad. First, the lettuce should be cold from the fridge. Next, I recommend letting the beef cool for 5-10 minutes before adding it to the lettuce. I add the cheese and tortilla chips before serving it. Otherwise, the cheese hardens, and the chips may get soggy. If you want to make this ahead of time, cook the beef, store it in an airtight container, and reheat it before assembling the salad.
More tips to consider:
- Be prepared ahead of time. Clean and chop the veggies, and drain and prepare the canned goods for the salad.
- Drain and dry your veggies well to prevent a watery salad.
- Always drain the grease from the ground beef before adding the seasoning. If it is excessively greasy, pat it with paper towels.
- Keep the veggies separate and let guests choose what they like.
- Wear disposable kitchen gloves when handling jalapenos to prevent the juice from getting into your eyes.
Recipe variations and add-ins:
- Different meat: For a leaner salad, use ground chicken or turkey. For a more flavorful salad, try pork or Italian sausage.
- Vegetarian: Skip the meat all together and add more beans for a meat-free taco salad.
- No sour cream: Another way to cut fat and calories is to use plain Greek yogurt instead of sour cream.
- Hot sauce: Many people will not eat taco salad without some hot sauce, so it is best to have some handy if you have guests.
- More sauces: While at it, set out other sauces your guests may want to try, such as chipotle sauce and enchilada sauce.
- Different chips: Corn chips would add a unique twist to this salad instead of Doritos or tortilla chips.
- More cheese: You cannot get too much cheese in anything, can you? Add mozzarella, pepper jack, or shredded Swiss for a cheesier flavor.
Serving suggestions:
Serve this delicious salad in tortilla-based taco bowls; it will impress everyone. The directions are in the FAQs section below. Some sweet Mexican street corn on the cob or loaded Mexican street nachos make the perfect side dish. This taco salad goes great with any Mexican dish, from Mexican pot roast, and Baja fish tacos to taco lasagna.
Looking for the perfect Mexican cocktail to serve with this salad? Try a melon or kiwi margarita. Don’t forget about dessert. For a sweet treat, try my recipe for authentic sopapillas, homemade crispy bunuelos, or tres leches cake.
How to store:
- Refrigerate: Keep the ingredients separate and pack them in zipper baggies or sealed containers. They will stay fresh for up to two days in the fridge.
- Freezing: Freezing is not recommended.
Frequently asked questions
Yes, you can cook the ground beef a day ahead and store it in an airtight container; reheat it when ready to assemble the salad. The veggies, lettuce, and canned goods can also be prepared ahead of time. Store them in separate containers (one for the veggies, one for the greens, and one for the canned beans and corn). Add the dressing when ready to assemble the salad.
If the meat is too hot, the lettuce will wilt and make it soggy. I recommend letting the meat cool for 5-10 minutes. This way, it’s still warm and enjoyable without compromising the texture of other ingredients.
Doritos can be replaced with corn or tortilla chips, potato or veggie chips, or crunchy pita. If you are trying to keep it on the healthier side, I recommend different nuts and seeds like pepita seeds, sunflower seeds, and slivered almonds.
Although they seem fancy, taco salad bowls are so simple that anyone can make them. You only need three ingredients: tortillas, olive oil, and salt. I use 10-inch flour tortillas, but you can use a smaller one or corn tortillas if you like them better. Grab some oven-proof bowls in the size you want and press the tortillas into them. Bake them on a cooking sheet at 350 degrees F for 10 minutes until golden.
More Mexican recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
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Taco Salad Recipe
Ingredients
- 1 pound ground beef
- 1 (1 oz) packet taco seasoning
- 1 1/2 cups sour cream
- 1 (1 oz) packet ranch dip mix
- 1 large head iceberg lettuce chopped
- 2 cups grape tomatoes halved
- 1 jalapeno diced
- 1 red bell pepper diced
- 15 ounce can kidney beans drained
- ½ cup sliced black olives drained
- ½ cup sweet corn drained
- 2 cups crushed nacho cheese Doritos or corn chips
- 1 cup green onions chopped
- 1 cup cheddar cheese shredded
- 1 avocado sliced
- 1 cup Catalina dressing or more (homemade recipe on the blog)
Instructions
- Place a large skillet over medium heat; add the ground beef once hot.
- Brown the meat and break it into small pieces with a wooden spoon; drain any excess grease.
- Stir in the taco seasoning and 1/3 cup water. Simmer until the water is absorbed, then remove from heat.
- Mix the sour cream with the ranch dip mix in a small bowl and chill until ready to serve.
- Add the chopped lettuce to a large serving bowl. Pour 1/2 cup Catalina dressing on top and toss to combine.
- Top with the taco meat, beans, bell pepper, and sweet corn.
- Next, pile on the crushed chips, tomatoes, green onions, olives, jalapeno, avocado slices, and cheese.
- Drizzle some of the ranch sour cream mixture and the remaining Catalina dressing. Garnish with crushed chips and serve!
Video
Notes
Smart layering
It is essential to follow a few rules when layering the salad. First, the lettuce should be cold from the fridge. Next, I recommend letting the beef cool for 5-10 minutes before adding it to the lettuce. I add the cheese and tortilla chips before serving it. Otherwise, the cheese hardens, and the chips may get soggy. If you want to make this ahead of time, cook the beef, store it in an airtight container, and reheat it before assembling the salad.More tips to consider:
- Be prepared ahead of time. Clean and chop the veggies, and drain and prepare the canned goods for the salad.
- Drain and dry your veggies well to prevent a watery salad.
- Always drain the grease from the ground beef before adding the seasoning. If it is excessively greasy, pat it with paper towels.
- Keep the veggies separate and let guests choose what they like.
- Wear disposable kitchen gloves when handling jalapenos to prevent the juice from getting into your eyes.