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beef taco salad recipe featured
Avatar photoJohnson Maya

Easy Beef Taco Salad Recipe

Crispy, flavorful beef taco salad recipe loaded with seasoned ground beef, fresh veggies, and crunchy chips. This easy taco salad is a Tex-Mex favorite ready in 25 minutes—perfect for quick dinners with bold, fiesta vibes everyone loves.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE BEEF:
  • 1 lb (450g) ground beef
  • 1 oz (1 packet) taco seasoning
  • 1/4 cup water
  • FOR THE SALAD:
  • 8 cups chopped romaine lettuce
  • 15 oz can black beans, drained & rinsed
  • 1 cup corn kernels
  • 2 medium tomatoes, diced
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 2 cups crushed tortilla chips
  • 1/2 cup sour cream
  • 1/2 cup salsa

Equipment

  • Large skillet
  • Mixing bowl
  • Serving bowl

Method
 

  1. beef taco salad recipe recipeCard1
  2. Step 1: In a large skillet over medium-high heat, add the ground beef, breaking it up with a spoon. Stir in taco seasoning and water, cooking until browned and crumbly, about 7-8 minutes. Drain fat and set aside—the meat should be fragrant and fully cooked with no pink.
  3. Step 2: Chop romaine, dice tomatoes and avocado (toss avocado with lime), drain beans and corn. Layer lettuce in a large bowl, top with beans, corn, tomatoes, and avocado for a vibrant base.
  4. Step 3: Spoon hot beef over veggies, sprinkle cheese, add crushed chips, and dollop sour cream-salsa dressing. Toss lightly and serve immediately for peak crunch.

Nutrition

Calories: 550 | Carbohydrates: 40 | Protein: 25 | Fat: 35 | Fiber: 10 | Sugar: 6

Notes

STORAGE: Store leftovers in airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare beef and chop veggies up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before assembling.
SUBSTITUTIONS: For a dairy-free version, substitute cheese and sour cream with vegan alternatives. Ground turkey works well as a 1:1 swap for beef.
PRO TIPS: Drain beef fat thoroughly for crisp salad; add chips last to avoid sogginess; use fresh lime on avocado for zing.
SERVING SUGGESTIONS: Serve in tortilla bowls for fun presentation; pair with lime wedges, cilantro, and iced tea. Great for potlucks or meal prep.
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