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Simple Recipes for Every Day

Taco Salad

Homemade taco salad on a plate with ground beef, avocado and tortilla chips
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 lb lean ground beef or ground chicken
  • 3-4 Tbsp taco seasoning, homemade or store bought (1.3 oz pack)
  • 1/4 cup mild fresh salsa
  • 1 large head romaine lettuce or 2 hearts, cut into bite-sized pieces
  • 3/4 cup shredded Mexican cheese blend, pepper jack cheese, or cotija
  • 1/4 cup finely chopped red onion
  • 1 (14 oz) can black beans, drained and rinsed
  • 1 cup cooked corn, from 2 ears, frozen or canned, drained
  • 1/4 cup cilantro leaves
  • 1 avocado, diced
  • 1 (3.5 oz) bag tortilla strips or tortilla chips, broken into bite-sized pieces
  • 1/3 cup pepitas

Creamy Salsa Dressing

  • 1 cup sour cream
  • 1 Tbsp taco seasoning
  • 1 Tbsp lime juice
  • 1/3 cup salsa
  • 2 Tbsp minced jalapeño (about 1/2 jalapeño) seeded
  • 1/4 cup loosely packed cilantro
  • sea salt to taste

Method

  1. In a large skillet set over medium high, heat the olive oil until glistening. Add the ground beef or ground chicken and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Add 2-3 tablespoons of taco seasoning, 1/4 cup fresh salsa and 2-4 tablespoons of water depending on how much fat was in the meat. Stir to combine and cook until slightly thickened, 2-3 more minutes. Remove from heat to cool before adding it to salad.
  2. In the base of a food processor add all ingredients for the dressing and blend until fully combined.
  3. In a large bowl toss the romaine, taco meat, cheese, red onion, black beans, corn, cilantro with desired amount of dressing until fully combined. Top with the avocado, tortilla strips and pepitas.