Easy Taco Salad Recipe

5 from 1 vote

This easy taco salad recipe is quick, customizable, and loaded with seasoned beef, fresh toppings, and crunch—perfect for a simple weeknight meal.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 666kcal

Author: Joy Kincaid

Equipment

12-inch cast iron skillet

Ingredients

2 tablespoons avocado oil
2 pounds ground chuck or ground beef
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper optional (can use up to 1/2 tsp)
3/4 cup water

Toppings

6 cups iceberg lettuce or Romaine, shredded
6 ounces cheddar cheese shredded
1/2 cup sour cream
2-3 tomatoes seeded and diced
1/2 cup onion diced
1 avocado sliced
1 15 ounce can black beans rinsed and drained
1 jalapeno seeded and sliced, optional
Tortilla chips

Instructions

Heat a 12-inch pan over medium high heat, add 2 tablespoons of avocado oil. Brown the ground chuck in 2-3 batches, being careful not to overcrowd the pan, searing the meat slightly. Once all the meat is browned, drain the excess grease.
Return the meat to the pan, over medium-high heat. Add the spices and ¾ cup of water, stir until thoroughly combined. Bring it to a boil, reduce heat to a simmer, continue to cook uncovered for the water to reduce and flavors to meld. Keep warm until ready to serve.
Assemble the taco salad. Start with a base of 1-2 cups of shredded lettuce, top with ½ - ¾ cup of taco meat, top with desired toppings, serve immediately.

Notes

Tips for Success

Brown the meat in batches to get better flavor and texture. Or, use a larger skillet, or use two 12-inch skillets to brown the meat.
Don’t skip draining grease to keep the salad from becoming heavy.
Add toppings just before serving to keep everything crisp.
Adjust spice levels by increasing or decreasing cayenne or red pepper flakes.

How to Store

Store leftover taco meat and toppings separately in airtight containers in the refrigerator for up to 7 days.
Reheat the taco meat in the microwave or on the stovetop over medium heat until warmed through. Assemble fresh for best results.

Add or skip toppings based on what you have. Also, instead of the listed spices, you can use about 4 tablespoons of my homemade taco seasoning mix if you have that on hand. Or, you can use two packets of store-bought taco seasoning.

Topping Ideas: Customize your taco salad with your favorite toppings. Diced onion, tomatoes, black olives, bell peppers, avocados, canned black beans, corn, salsa, guacamole, Pico de Gallo, fresh jalapeno, pickled jalapeno, sliced green onions, and sour cream all can be served with taco salad.

Nutrition