Taco Salad

Taco Salad is a family favorite! This recipe for Taco Salad is easy, healthy, and can be adapted for any dietary needs!

We love tacos at our house, but what we really love is Taco Salad.

I mean when you can put chips on a salad, what is NOT to love?!

But why this mom really loves taco salad is because it is a healthier way to enjoy tacos and my entire family enjoys it! Score for a winning family meal!

Taco Salad

My version of taco salad features a creamy, spicy dressing, tons of fresh veggies, and of course taco meat. 

Taco Salad can easily be made to fit gluten-free, dairy-free, and Paleo lifestyles by swapping or leaving out a few ingredients.

In fact Taco Salad is often my go-to meal when serving dairy-free or gluten-free guests. Everyone loves it and customize this taco salad to fit their needs.

Ingredients in Taco Salad

• Lettuce
  • Shredded iceberg or romaine is the classic choice for a Taco Salad.
• Taco Meat
  • Season ground beef, chicken or turkey with homemade taco seasoning. 
  • Or use my spicy Taco Meat with diced tomatoes and green chiles.
• Beans
  • I love pinto or black beans with my taco salad.
  • Use half beans to meat ratio. Not only does this keep cost down, but boosts fiber. If your family is picky about beans, they can leave them off or you can mix them in with the meat and seasonings and they may never know 🙂 If you are Paleo, leave out the beans. If you are vegetarian, leave out the meat but be sure to season your beans!
• Tomatoes
• Onions
• Avocado
• Cheddar Cheese
  • omit cheese or leave cheese on the side if serving Paleo or Dairy Free guests
• Salsa
• Sour Cream or Greek Yogurt
  • omit cheese or leave cheese on the side if serving Paleo or Dairy Free guests
• Tortilla Chips
• Optional
  • Roasted Corn
  • Cilantro
  • Sliced Olives
  • Diced Pepper

How to Make Taco Salad

Step One: Prepare Taco Meat

• In a large skillet, over medium high heat, brown ground meat, breaking up into small chunks as you cook the meat.
• Drain off any excess fat, and then add in taco seasoning and water.
• Simmer on low until meat is cooked through and water is absorbed.

Step Two: Prepare Toppings

• Chop up lettuce, tomatoes, onions, and avocados.
• Grate cheddar cheese.
• Warm beans with a bit of extra taco seasoning if desired.

Step Three: Prepare Taco Salad Dressing

• Mix together salsa with sour cream or plain Greek/regular yogurt.
• Add in juice of fresh lime and stir well.

How to Serve Taco Salad

You have a few options on how to serve this healthy taco salad.

• Place all ingredients out and allow everyone to serve themselves.
  • This is my preferred method, as then everyone is able to make their own preferred taco salad.
• Toss all the ingredients together, along with the Taco Salad Dressing.
  • Just be sure to serve the chips on the side–NO one wants soggy chips!

Modifications for Taco Salad

• To keep this Low-Carb, omit the chips and beans.
• To keep this Gluten Free, just be sure to use homemade taco seasoning.
• To keep this Paleo, omit cheese, beans, and sour cream from dressing.
• Feel free to use any ground meat or even shredded chicken or shredded pork for this taco salad.
• Forget to thaw your meat out? Use my method for Instant Pot Frozen Meat. 
• Feel free to use either sour cream or plain Greek or plain regular yogurt for the Taco Salad Dressing.

More Taco Recipes

• Instant Pot Pork Tacos
• Healthy Black Bean Baked Tacos
• Buffalo Chicken Tacos
• Jalapeno Chicken Tacos with Pineapple Salsa
• Easy Lentil Tacos with Avocado Cream
• Chicken Tacos from Isabel Eats

Taco Salad Recipe

Taco Salad

Taco Salad is a family favorite! This recipe for Taco Salad is easy, healthy, and can be adapted for any dietary needs!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: Taco Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Calories: 300kcal

Author: Kristen Chidsey

Ingredients

Taco Salad Meat

• 1 pound ground meat beef, chicken or turkey
• 2 tablespoons taco seasoning
• 3/4 cup water

Taco Salad Base and Toppings

• 1 head iceberg or romaine lettuce chopped
• 2 cups cooked beans black beans or pinto beans
• 2 avocadoes diced
• 2 large tomatoes diced
• 1 small onion minced
• 1 cup sharp cheddar cheese shredded
• 8 ounces tortilla chips for serving

Taco Salad Dressing

• 1 cup salsa
• 1/2 cup sour cream or plain yogurt
• 1 lime juice

Instructions

Prepare Taco Meat

• In a large skillet, brown ground meat, breaking up into small chunks as you cook the meat. 
• Once meat is browned, drain off excess fat. Add in taco seasoning and water. Simmer on low until water is evaporated. 

Prepare Taco Salad Dressing

• Mix together sour cream/yogurt with salsa and juice of fresh lime.  

Prepare Taco Salad

• Place chopped lettuce into a large serving bowl. Top with taco meat, diced tomatoes, onions, avocados, cheese, and beans. Toss well to combine. 
• Add taco salad dressing and toss to combine again. 
• Serve with tortilla chips.

Nutrition Facts

Taco Salad

Amount Per Serving

Calories 300 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 66mg 22%

Sodium 474mg 20%

Potassium 1165mg 33%

Total Carbohydrates 22g 7%

Dietary Fiber 14g 56%

Sugars 6g

Protein 18g 36%

Vitamin A 22.3%

Vitamin C 19.9%

Calcium 27%

Iron 26.6%

* Percent Daily Values are based on a 2000 calorie diet.