The short answer: This taco salad is a weeknight dinner the whole family can build their own way: warm seasoned ground beef over crisp lettuce with beans, tomatoes, cheese and crunchy tortilla chips. Brown a pound of ground beef with taco seasoning, let it cool a few minutes, then pile it over chopped romaine with black beans, tomatoes, corn, cheddar and avocado, and finish with chips and a creamy salsa dressing. It's ready in about 25 minutes.
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Below you'll find exact amounts, an easy homemade taco seasoning, dressing options, variations and tips for a potluck or meal prep.
One batch serves 4 to 6.
Taco salad ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Lean ground beef | 1 pound | Or ground turkey |
| Taco seasoning | 2 tablespoons | Homemade or one packet |
| Water | ⅓ cup | For the seasoning |
| Romaine lettuce | 2 hearts, chopped (about 8 cups) | Or iceberg |
| Black or pinto beans | 1 can (15 ounces), rinsed | |
| Cherry tomatoes | 1 pint, halved | Or 2 diced tomatoes |
| Corn | 1 cup | Thawed frozen or canned |
| Shredded cheddar | 1 cup | Or a Mexican blend |
| Avocado | 1, diced | Add just before serving |
| Red onion or green onions | ¼ cup, chopped | |
| Tortilla chips | 2 cups, lightly crushed | Or nacho cheese chips |
Creamy salsa dressing: stir together ½ cup salsa, ½ cup sour cream or Greek yogurt and 1 tablespoon lime juice. Jarred salsa works, or blend a batch of homemade salsa for a fresher dressing.
How to make taco salad
- Brown the beef. Cook the ground beef in a skillet over medium-high heat, breaking it up, until no pink remains. Ground beef is safe at 160°F on the FoodSafety.gov temperature chart. Drain the fat.
- Season it. Stir in the taco seasoning and water and simmer for 3 to 5 minutes, until the sauce coats the meat. Let it cool for 5 minutes.
- Prep the salad. Rinse and dry the lettuce and tomatoes. The FDA's produce safety guide recommends rinsing produce under running water and drying it with a clean towel.
- Build the salad. Layer the lettuce in a large bowl and top it with the beef, beans, tomatoes, corn, cheese, onion and avocado.
- Finish and serve. Add the chips and the dressing right before serving, and toss at the table.
Homemade taco seasoning
Mix 1 tablespoon chili powder, 1½ teaspoons ground cumin, 1 teaspoon paprika, ½ teaspoon each garlic powder, onion powder, dried oregano and salt, and ¼ teaspoon black pepper. That's enough for 1 pound of meat. Make a big jar and keep it in the pantry for tacos, nachos and chili night.
Taco salad variations
| Version | What to change |
|---|---|
| Doritos taco salad | Use crushed nacho cheese chips and Catalina dressing |
| Chicken taco salad | Use shredded rotisserie chicken tossed in seasoning |
| Turkey taco salad | Use ground turkey, cooked to 165°F |
| Vegetarian taco salad | Skip the meat and use 2 cans of seasoned beans |
| Taco salad bowls | Serve in baked tortilla bowls |
| Healthy taco salad | Lean meat, extra vegetables, salsa and lime dressing, fewer chips |
Tips for taco salad
- Dry the lettuce well. Wet lettuce waters down the dressing.
- Cool the beef slightly. Hot meat wilts the lettuce fast.
- Add chips last. They lose their crunch within minutes in dressing.
- Set up a taco salad bar. Put each topping in its own bowl so everyone builds their own.
- Plan leftovers. Store the beef and salad separately, and eat the cooked beef within 3 to 4 days.
How to bring taco salad to a potluck
Taco salad is a crowd-pleaser at potlucks, game-day parties and holiday open houses, but it needs a little planning to stay crisp. Pack the lettuce and cold toppings in one large bowl, the warm or cold beef in a covered container, and the chips and dressing on the side, then toss everything together when it's time to eat. For a big crowd, double the recipe and set it up as a build-your-own taco salad bar. Keep cold toppings like sour cream and cheese chilled, and don't leave the beef or dairy at room temperature for more than 2 hours.
What to serve with taco salad
Serve it with chips and salsa, Rotel dip, Mexican rice or a pitcher of margaritas for adults. Leftover taco meat also makes a quick bowl of chili or nachos. For more weeknight dinners, see our high-protein meals and meal prep ideas. A paloma is a lighter, grapefruit-forward drink to pour alongside.
Plan taco night
More salads across greens, grains and meal prep: salad recipes.
- Meal Planner & Grocery List, $3.99. Plan the week's meals, keep a grocery list sorted by aisle, and track what's already in the pantry and freezer so you shop once and waste less.
- Family Recipe Binder, $6.99. Write your version of this recipe on a recipe page or a 4x6 card, file it behind a section divider, and use the conversion chart when you double the batch.
Season the meat with our homemade chili seasoning blend when you want a smoky flavor without a store-bought packet.
Prefer your own blend? Our taco seasoning recipe makes one packet or a big jar from pantry spices.
Want taco night in a bowl on a cold day? Try our taco soup recipe on the stove or in the slow cooker. Craving Baja-style fish instead of ground beef? Try our fish tacos recipe.
Frequently asked questions
What do you put in a taco salad? A classic taco salad has seasoned ground beef, chopped romaine or iceberg lettuce, tomatoes, black or pinto beans, corn, shredded cheddar, red onion, avocado and crushed tortilla chips. It's finished with salsa, sour cream or a creamy salsa dressing. Many families add olives, jalapeños or green onions, and some swap in crushed nacho cheese chips for the tortilla chips.
What is the best dressing for taco salad? The easiest taco salad dressing is equal parts salsa and sour cream or Greek yogurt, stirred together with a squeeze of lime. Catalina or French dressing is a popular Midwestern choice and pairs well with nacho cheese chips. For a lighter taco salad, use salsa and lime juice alone, or blend avocado, Greek yogurt, cilantro and lime into a creamy green dressing.
How do you keep taco salad from getting soggy? To keep taco salad from getting soggy, let the cooked beef cool for about 5 minutes before adding it, and keep the lettuce dry. Add the chips and the dressing right before serving. For a potluck, bring the beef, the salad, the chips and the dressing in separate containers and toss everything together at the table, so it stays crunchy.
Can you make taco salad ahead of time? Yes, you can prep taco salad up to 3 days ahead. Cook and season the beef, chop the vegetables and stir the dressing, and refrigerate each one in its own container. Pack the chips separately at room temperature. At serving time, reheat the beef until steaming, or serve it cold, and assemble each bowl. This also makes taco salad a good meal prep lunch.
Can you make taco salad with chicken or turkey? Yes, ground turkey or ground chicken works well in taco salad with the same seasoning. Cook ground poultry to 165°F, which is a little higher than the 160°F safe temperature for ground beef. You can also use shredded rotisserie chicken tossed with taco seasoning and a splash of water, or a can of black beans for a meatless taco salad.
Is taco salad healthy? Taco salad can be a healthy meal when you build it on plenty of lettuce and vegetables, use lean ground beef or turkey, add beans for fiber, and go light on cheese, chips and creamy dressing. A salsa and lime dressing has far fewer calories than sour cream or Catalina dressing. Skipping the fried tortilla shell bowl saves the most calories.