Taco salad is a classic and easy meal that you can customize with your favorite toppings.  This salad starts with crisp Romaine lettuce and is topped with taco meat and all the other goodies. This is a fresh, light meal that can be put together quickly or you can prep the ingredients ahead of time.  It can be served in individual bowls or buffet style with everyone putting their own salad together to their liking.  I have included instructions on how to make an easy baked shell out of a flour tortilla.  Top with your favorite dressing like thousand island, ranch, chipotle or cilantro.  Taco salad is the perfect meal any time of the year!

What do I need to make Taco Salad?

• The base of the salad is lettuce and I highly recommend using romaine lettuce because it holds up to the dressing and toppings.  You could also use chopped iceberg lettuce if you prefer.  You will need one large head of romaine or iceberg lettuce.
• 1 lb of  ground beef
• 1/2 package of taco seasoning or to taste (plus salsa or pico de gallo to taste)
• 2 tbsp water
• 1 1/2 cups of chopped tomatoes.  You can use grape tomatoes cut in half or Roma tomatoes.  Roma tomatoes are more meaty and firm for this salad.
• 1/4 cup of chopped red or green onions
• 1/2 small bunch fresh cilantro, chopped
• 1 jalapeno, chopped (remove seeds and membranes unless you like the heat), optional
• 1/2 6 oz can medium black olives, drained
• 1 cup black beans, drained and rinsed
• 2/3 cup corn salsa or frozen corn, unthawed
• 1 cup grated Mexican cheese
• Dressing of your choice (thousand island, cilantro, ranch, or chipotle are good).
• Salsa or pico de gallo to taste
• 1 avocado, sliced or made into guacamole (guacamole instructions to follow)
• Tortilla chips of your choice, Doritos or Fritos corn chips to top the salad to taste
• 1 lime, cut into 4-6 wedges
• If you want to make tortilla shell bowls you will need 4-6 flour tortillas that are 8-10 inches and cooking spray.

How to make Taco Salad:

• Make taco shell bowls if desired and let them cool.  (instructions below)
• Place ground beef in a large frying pan and cook until it is browned.  Break hamburger up into small pieces while cooking.  After the beef is cooked drain the grease from the pan by tipping it and spooning the grease out into a small bowl.  Add the taco seasoning and 2 tbsp water and stir.  Add salsa or pico de gallo to ground beef to taste.  Set the meat mixture aside to cool.
• Wash the lettuce and place on a paper towel.  Dry the leaves with a clean cloth or paper towel individually.  You can also use a salad spinner which is a great tool to have.
• Cut up the tomatoes, cilantro, onions and lime.
• Drain and rinse the black beans and drain the black olives.
• Place the lettuce in individual bowls or on a large platter or in a large salad bowl.
• You can arrange toppings in sections on top of the lettuce or mix everything together.  If you don’t plan to eat all of it I would recommend keeping toppings separate and adding to the salad when you are ready to eat it so it doesn’t get soggy.
• When ready to serve drizzle dressing and salsa over the top and then top with guacamole.  Garnish with lime wedges.

Homemade flour tortilla shell bowls:

• Spray both sides of the flour tortilla with cooking spray.
• Place the tortilla in desired size oven proof bowl that is big enough to hold tortilla.  Fold edges of tortilla in so it fits in the bowl.
• Place the bowl on a baking sheet.  Bake in 375 degree oven for 15-20 minutes until the entire shell is browned.
• Cool shells before using.

Easy homemade guacamole:

• Peel your avocado and remove the pit.
• Place the avocado in a medium size bowl and mash it up with a fork.
• Add juice of 1/2 lime and garlic salt to taste.
• You can add a spoonful of salsa or pico de gallo if desired.
• Keep the pit in the bowl of guacamole to prevent it from turning brown.

Storage of taco salad:

If you are going to have leftovers, store your lettuce and toppings separately in ziplock bags or covered containers.  Put the salad together right before serving.  Lettuce and toppings should last in the refrigerator for 2-3 days.

Other yummy salad recipes to make:

Greek Chicken Salad

Best Potato Salad

Oriental Ramen Noodle Salad

Caprese Salad

Taco Salad

LeAnn

Taco salad is a classic and easy meal that you can customize with your favorite toppings and salad dressing. Fresh and delicious!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad

Cuisine Mexican

Servings 6

Calories 465 kcal

Ingredients

  

• 1 large head of Romaine lettuce, rinsed, dried and chopped
• 1 lb ground beef
• 1/2 package taco seasoning, or to taste
• 2 tbsp water
• salsa or pico de gallo to taste in meat mixture
• 1 1/2 cups Roma or grape tomatoes, chopped
• 1/4 cup red or green onion, chopped
• 1/2 small bunch cilantro, chopped
• 1 jalapeno, chopped (remove seeds and membranes unless you like the heat), optional
• 1/2 can medium black olives, drained
• 1 cup black beans, drained and rinsed
• 2/3 cup corn salsa or frozen corn, unthawed
• 1 cup grated Mexican cheese
• Dressing of your choice (thousand island, cilantro, ranch, or chipotle are good)
• Salsa or pico de gallo to taste
• 1 large avocado, sliced or made into guacamole (see below for recipe)
• Tortilla chips of your choice, Doritos or Fritos corn chips to top the salad to taste, can break up or crush
• 1 lime, cut into 4-6 wedges
• Tortilla salad bowl shells (optional - see instructions below)

Instructions

 

• Make taco shell bowls if desired and let them cool.  (optional - instructions below)
• Place ground beef in a large frying pan and cook until it is browned.  Break hamburger up into small pieces while cooking.  After the beef is cooked drain the grease from the pan by tipping it and spooning the grease out into a small bowl. 
• Add the taco seasoning and 2 tbsp water and stir.  Add salsa or pico de gallo to ground beef to taste.  Simmer the meat with taco seasoning and salsa for 2 minutes to heat up. Set the meat mixture aside to cool.
• Wash the lettuce and place on a paper towel.  Dry the leaves with a clean cloth or paper towel individually.  You can also use a salad spinner which is a great tool to have.
• Cut up the tomatoes, cilantro, onions and lime.
• Drain and rinse the black beans and drain the black olives.
• Place the lettuce in individual bowls or on a large platter or in a large salad bowl.
• You can arrange toppings in sections on top of the lettuce or mix everything together.  If you don't plan to eat all of it I would recommend keeping toppings separate and adding to the salad when you are ready to eat it so it doesn't get soggy.
• When ready to serve drizzle dressing and salsa over the top and then top with guacamole.  Put chips of your choice on top and garnish with lime wedges.

Homemade Tortilla Shell Bowls:

• Spray both sides of the flour tortilla with cooking spray.
• Place the tortilla in desired size oven proof bowl that is big enough to hold tortilla.  Fold edges of tortilla in so it fits in the bowl.
• Place the bowl on a baking sheet.  Bake in 375 degree oven for 15-20 minutes until the entire shell is browned. Cool shells before using.

Easy Homemade Guacamole:

• Peel your avocado and remove the pit.
• Place the avocado in a medium size bowl and mash it up with a fork.
• Add juice of 1/2 lime and garlic salt to taste. You can add a spoonful of salsa or pico de gallo if desired.
• Keep the pit in the bowl of guacamole to prevent it from turning brown.
• Calories based on salad only without tortilla shell bowl. 4-6 servings but calories shown are based on 6 servings. Includes chips, guacamole, and dressing.

Keyword Hamburger Taco Salad, Taco Salad, Easy Taco Salad