Taco Salad is a family favorite! This recipe for Taco Salad is easy, healthy, and can be adapted for any dietary needs!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Taco Salad Meat
- 1 pound ground meat beef, chicken or turkey
- 2 cups cooked beans black beans or pinto beans
- 2 tablespoons taco seasoning
- 1/2 cup tomato sauce
- 1/4 cup water
Taco Salad Base and Toppings
- 1 head iceberg or romaine lettuce chopped
- 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
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 beans, taco seasoning, tomato sauce, and water. Simmer on low until water is evaporated, about 5-7 minutes.
Prepare Taco Salad Dressing
Prepare Taco Salad
Place chopped lettuce into a large serving bowl. Top with taco meat, diced tomatoes, onions, avocados, cheese, and any other desired toppings. Toss well to combine.
Add taco salad dressing and toss to combine again.
Serve with tortilla chips.
For Taco Seasoning use:
Of course feel free to use Sofritas in place of taco meat or additional beans to keep this vegetarian friendly.
Feel free to serve all the toppings and dressing on the side so that everyone can mix and match what they like on their Taco Salad.
- 1 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp dried oregano
- ½ tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
Calories: 300kcal | Carbohydrates: 22g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 474mg | Potassium: 1165mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1115IU | Vitamin C: 16.4mg | Calcium: 270mg | Iron: 4.8mg