One of the easiest and yummiest recipes we’ve made our entire lives is Taco Salad. It is one of our favorite easy dinners because everyone can build their own bowl exactly how they like it.
You get crisp romaine, crunchy tortilla chips, seasoned taco meat, and all the fun toppings, plus the creamy salsa ranch dressing that pulls it all together. For a heartier version, we like to add some Spanish rice or beans and top it off with our Red or Green salsa.
What makes this recipe so special is how fast it comes together, but it still feels fresh and filling. It is perfect for busy weeknights, casual get-togethers, or even meal prep since you can keep everything separate and assemble when ready.
If you love this recipe, be sure to try Taco Bowls, Nachos, and Burrito Bowls.
Why we think you’ll love it:
- Build your own meal. Everyone can customize their salad with their favorite toppings.
- Quick and easy. Comes together in minutes, with simple ingredients for busy weeknights.
- Great for groups. Perfect for serving family style, or we love setting up a taco salad bar for parties!
Taco Salad Ingredients
- Sour cream (½ cup): Creates a creamy base for the dressing with a slight tang.
- Ranch dressing (¼ cup): Adds extra flavor and smoothness that pairs well with taco seasoning.
- Salsa (½ cup): Brings fresh flavor and a little kick to the dressing.
- Chili powder (¼ teaspoon): Adds a mild spice and enhances the taco flavor.
- Ground beef (1 pound): Provides hearty protein and classic taco flavor. Ground chicken or ground turkey can also be seasoned with taco mix and used in the salad. Use lean ground beef or ground turkey for a lighter option.
- Water (⅔ cup): Helps distribute the seasoning evenly while cooking the meat.
- Taco seasoning mix (1 one ounce package): Adds bold, savory flavor to the beef quickly and easily.
- Romaine lettuce: Forms the crisp, fresh base of the salad.
- Tortilla chips: Adds crunch and that classic taco salad texture.
- Mexican blend cheese: Melts slightly over the warm meat and adds cheesy flavor.
- Tomatoes: Brings freshness and juiciness to balance the dish.
- Avocado: Adds creamy texture and rich flavor.
- Other toppings: Let you customize the salad with extra flavor, texture, and variety depending on what you have on hand.
How to Make a Taco Salad
DRESSING. Combine sour cream, dressing, salsa, and chili powder in a small bowl. Mix until well combined and refrigerate until ready to serve.
GROUND BEEF. Add ground beef to a large skillet and cook on medium-high heat. Cook the beef until no longer pink and crumbly. Drain grease.
Add water and taco seasoning mix and cook until the water is evaporated, making sure to stir occasionally (about 5 minutes).
LAYER. Assemble as one large salad with lettuce on the bottom, followed by meat, tomatoes, avocado, and cheese. (This can also be pre-assembled in individual bowls or in an assembly line fashion for everyone to dish their own.)
ENJOY! Serve with Chips and dressing. Sour cream, Guacamole, and Salsa also make great additions, especially if not making the dressing.
Make a Hard Taco Bowl
Preheat the oven to 325°F. Spray both sides of the tortillas with cooking spray. Place each tortilla in a separate bowl. The sides of the tortilla will crinkle. Just arrange the crinkles/waves so that they are evenly spaced around the sides of the bowl. Bake for 7-8 minutes or until lightly browned. Allow the tortillas to cool inside the bowls before removing them. They’ll keep in a plastic bag for up to 2 days.
Kristyn’s Recipe Tips
- Chop lettuce into bite sized pieces for easier serving and eating.
- Serve the dressing on the side so the salad stays crisp longer.
- Crush tortilla chips slightly for easier bites throughout the salad.
- Prep ingredients ahead and store separately in the fridge for quick assembly later.
- Some people like to pre-assemble individual plates/bowls of taco salad, but I like to set out all the different elements in a buffet style so each person can build their own dish.
Taco Salad Recipe
Video
Ingredients
Taco Salad Dressing
- ½ cup sour cream
- ¼ cup Ranch dressing
- ½ cup salsa
- ¼ teaspoon chili powder
Meat Mix
- 1 pound ground beef
- ⅔ cup water
- 1 1-ounce package taco seasoning mix
Salad and Toppings
- romaine lettuce
- tortilla chips
- Mexican blend cheese
- tomatoes
- avocado
Other Topping Ideas
- black beans, spanish rice, salsa, pico de gallo, sour cream, lime wedges, corn, green onion, cilantro
Instructions
- Make Taco Salad Dressing by combining sour cream, dressing, salsa and chili powder in a small bowl. Mix until well combined and refrigerate until ready to serve.
- Add ground beef to a large skillet and cook on medium-high heat. Cook the beef until no longer pink and crumbly. Drain grease.
- Add water and taco seasoning mix and cook until water is evaporated, making sure to stir occasionally (about 5 minutes).
- Place taco meat mix on a bed of lettuce and tortillas chips and top with all of your favorite toppings.
Notes
- Chop lettuce into bite sized pieces for easier serving and eating.
- Serve the dressing on the side so the salad stays crisp longer.
- I like to make taco salad using ground beef, but ground chicken or ground turkey can also be seasoned with taco mix and used in the salad. Use lean ground beef or ground turkey for a lighter option.
- Crush tortilla chips slightly for easier bites throughout the salad.
- Prep ingredients ahead and store separately in the fridge for quick assembly later.
- Some people like to pre-assemble individual plates/bowls of taco salad, but I like to set out all the different elements in a buffet style so each person can build their own dish.
- Make a hard taco bowl. Preheat the oven to 325°F. Spray both sides of the tortillas with cooking spray. Place each tortilla in a separate bowl. The sides of the tortilla will crinkle. Just arrange the crinkles/waves so that they are evenly spaced around the sides of the bowl. Bake for 7-8 minutes or until lightly browned. Allow the tortillas to cool inside the bowls before removing them. They’ll keep in a plastic bag for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Easily prepare the different elements the day before and keep them stored in separate containers in the fridge until you’re ready to assemble your salads.
Storing leftover taco salad gets a little tricky because some of the ingredients do not reheat well. Try to remove any produce that will get soggy. Store the rest in an airtight container in the fridge for 1-2 days.
Reheat easy taco salad in the microwave and add fresh toppings.
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This recipe was first shared August, 2022.
Looking forward to your cookbook.
I especially liked the add ons for the taco salad and dressing. My favorite light meal!!
Amazing!!!!
I absolutely love making the taco salad bowls that are mentioned in the post. I love coming across all the fun ‘extras’ you write about as much as I love the main recipe.
We make this at least once a month!! It’s a quick & tasty meal that my family will eat any night of the week!
I love making taco salad! It takes hardly any effort. Can feed alot of people and usually can pick and choose what you put on it.