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Mexican-Inspired Taco Salad

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This Taco Salad is so easy to whip up and it’s ready in under 30 minutes. Plus, it’s packed with flavour! This salad is the bomb! Packed with tasty beef, crunchy romaine lettuce, and all the taco fixings you love, it’s a crowd-pleaser for sure! This meal is so filling and satisfying, you can make it quickly on a busy weeknight.

This taco salad is the perfect solution for a quick and healthy dinner that the whole family will enjoy. It only requires one pan and about 10 minutes to cook the beef, making it ideal for evenings when you don’t want to spend a lot of time in the kitchen. The remaining ingredients can be chopped, tossed together in a dish, and served immediately.
This taco salad is a bowlful of taco fixings. It’s like a taco salad, only healthier and more refreshing. It’s a great method to serve salad to a large group of people and it’s also one of my personal favourites.

Mexican main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Kalories:612 Kcal
Servings: 4
Equipment – Big frying pan

Ingredients For This Dish

  • If you’re going to cook meat, get lean ground beef so you don’t have to drain the fat out later.
  • Seasoning for tacos; either prepare your own or buy a premade packet.
  • Lettuce — romaine lettuce is my favourite because it has such a satisfying texture. To save time, you can either chop your own cabbage or purchase it already chopped.
  • Cheese, shredded You can use any shredded cheese you like in this taco salad dish, whether it’s mozzarella, cheddar, Monterey Jack, Mexican cheese blend, or a mix of different cheeses.
  • The smooth texture that the avocado brings to the salad is something I really appreciate. If you’d rather use avocado, that’s fine, too.

Recipe for Taco Salad

  1. Prepare a high heat in a big skillet. Mix in the minced meat. Until the meat is browned, about 5 minutes, cook it while breaking it up and stirring it regularly. Add the taco spice and stir.
  2. To the beef in the skillet, add the water and come to a simmer. Wait until the beef is fully cooked and the mixture has thickened slightly, but is still saucy, about 5 minutes. Put away from the stove.
  3. Make four equal portions of chopped cabbage.
  4. Seasoned beef, tomatoes, cheese, avocado, green onions, and cilantro make up the toppings for each dish. Chips, sour cream, salsa, and citrus juice should be included in the serving.


  • Sliced radishes, corn, red onions, jalapenos and beans are some additional garnishes that go well with the taco salad.
  • If you like things on the spicy side, sprinkle some cayenne pepper on top of the taco meat before serving.
  • The salad dish should be assembled right before being served. You don’t want the chopped avocado to brown, and you also don’t want the tomatoes, sour cream, and salsa to make the salad soggy.
  • Don’t like cilantro? Just use parsley or chives instead.
  • Hey, when you’re cutting the romaine lettuce, just make sure they’re small enough to chomp on easily. Oh, and make sure to dry them off or give them a spin in a salad spinner so your salad doesn’t get all mushy.



Ground turkey or poultry can stand in for the ground beef if you’re looking to switch things up.


The beef for this taco salad can be cooked several days in advance and stored in the refrigerator in an airtight receptacle. It should be reheated before being used in the salad. The green lettuce can be pre-watered and pre-chopped. Do not make any other toppings ahead of time, in my opinion.

What kind of dressing would you recommend for this salad?

The taco salad does not require a sauce to be delicious. If you’re looking for a smooth salad dressing, consider these options.

  • To make a creamy salsa verde dressing, combine half a cup of sour cream, half a cup of salsa verde, the peel and juice of one lime, and a pinch of salt.
  • Mix together 3/4 cup sour cream, 2 tablespoons mayonnaise, 1 packet ranch dressing mix, the zest and juice of 1 lime, cayenne pepper to flavor, and enough milk or water to thin for a spicy ranch dressing.

Quick Glance

  • One pound of ground beef
  • One 1-ounce package of taco seasoning (29 grammes/3 tablespoons)
  • Half a cup of water
  • Salad ingredients call for 1 head of chopped romaine lettuce,
  • 1 cup of chopped grape tomatoes,
  • 1 cup of grated cheddar cheese,
  • 1 diced avocado,
  • 1/2 cup of sliced green onions, and 1/2 cup of chopped cilantro.
  • Chips or pieces of tortilla,
  • sour cream, salsa, and lime wedges.

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