Dinner

Taco Salad Recipe

Name: Taco Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb Ground beef; 1 tsp Avocado oil (or any oil of choice); 2 tbsp Taco seasoning (store-bought or home-made); 8 oz Romaine lettuce (chopped); 1 1/3 cup Grape tomatoes (halved); 3/4 cup Cheddar cheese (shredded); 1 medium Avocado (cubed); 1/2 cup Green onions (chopped); 1/3 cup Salsa; 1/3 cup Sour cream

ByElara Stone January 15, 2026January 15, 2026

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Introduction

Taco salad is a flavorful and satisfying dish that combines seasoned ground beef with fresh vegetables and creamy toppings. It’s a perfect meal for a quick dinner or a festive gathering that everyone will enjoy.

A clear bowl filled with a layered taco salad showing a base layer of green lettuce leaves with rough texture, topped with cooked brown crumbled ground beef scattered evenly across, bright red cherry tomato halves placed throughout, fine shredded cheddar cheese adding a pop of orange color, and thinly sliced green onions sprinkled on the top. The bowl sits on a white marbled surface with lime wedges and small bowls of red salsa and white sauce nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Ground beef
1 tsp Avocado oil (or any oil of choice)
2 tbsp Taco seasoning (store-bought or homemade)
8 oz Romaine lettuce (chopped)
1 1/3 cup Grape tomatoes (halved)
3/4 cup Cheddar cheese (shredded)
1 medium Avocado (cubed)
1/2 cup Green onions (chopped)
1/3 cup Salsa
1/3 cup Sour cream

Instructions

Step 1: Heat oil in a skillet over high heat. Add the ground beef and stir fry, breaking it up with a spatula, for about 7 to 10 minutes until browned and any moisture has evaporated.
Step 2: Stir the taco seasoning into the cooked beef until well combined. For a saucier texture, add 1/4 cup water and let it simmer briefly.
Step 3: In a large bowl, combine the chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, chopped green onions, salsa, and sour cream.
Step 4: Add the seasoned ground beef to the bowl and toss everything together gently to combine all the flavors.
Step 5: Serve immediately and enjoy your fresh, delicious taco salad.

Tips & Variations

Use homemade taco seasoning to control the spice level and avoid preservatives.
For added crunch, sprinkle some crushed tortilla chips on top just before serving.
Substitute ground turkey or chicken for a leaner protein option.
Add black beans or corn for extra texture and flavor.

Storage

Store leftover taco salad components separately to keep textures fresh—refrigerate the cooked beef and chopped vegetables in airtight containers for up to 3 days. When ready to eat, toss ingredients together again. Avoid storing assembled salad as the lettuce will wilt. Reheat the beef on the stove or microwave before serving.

How to Serve

A white bowl with a dark rim holds a layered salad featuring bright green lettuce pieces mixed with vibrant red cherry tomatoes and small chunks of light yellow avocado. Brown cooked ground meat is spread evenly throughout the bowl, topped with a generous amount of shredded orange cheddar cheese and slices of fresh green onions. A silver fork rests inside the bowl on the right side, slightly buried in the salad. The bowl sits on a white marbled surface, next to another white bowl filled with more salad and a small white bowl containing chunky red salsa. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make taco salad ahead of time?

It’s best to prepare the components separately and assemble just before serving to keep the lettuce crisp and toppings fresh.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a lighter option or use a dairy-free alternative if you prefer.