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Get It NowIn my kitchen, busy days often mean easy, one-pan dinners that I can assemble in a flash. Simple salads are perfect for checking those boxes, but of course you still need some protein in there to make it a full meal. That’s where my easy and healthy taco salad recipe with ground beef comes in. It’s so fresh, flavorful, and uses simple ingredients — you’re going to love it!
Why You’ll Love My Taco Salad Recipe
- All the right flavors and textures – Taco seasoned ground beef, sweet tomatoes, crisp lettuce, creamy avocado, cheddar cheese… there’s so much I love about this ground beef salad. There’s a reason it’s my most popular salad recipe with readers!
- Fresh, simple ingredients – You can find them at any grocery store and feel good about eating them. (They are also naturally low carb and gluten-free.) Not to mention, what I use for the dressing is the easiest solution ever.
- Totally customizable – Use whatever you have on hand, or swap ingredients based on what you like.
- Quick to make – Possibly the best part of this taco salad recipe is that the whole thing is on the table in 20 minutes. The only cooking involved is browning the ground beef on the stove. So simple.
- Quick and easy one-bowl dinner – Also known as, one of my favorite kind of meals! No need to fuss with assembling individual toppings on each taco.
Ingredients & Substitutions
This section explains how to choose the best taco salad ingredients, what each one does, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I prefer 85/15 for a ground beef taco salad, but you can use any kind you like. If you don’t like beef (or have any on hand), you can also replace this with ground turkey, ground chicken, or even chorizo or shredded chicken. I’ve also made this recipe before using barbacoa for the meat — just omit the taco seasoning.
- Avocado Oil – Just a bit for browning the beef. Olive oil works fine as well.
- Taco Seasoning – I like to make homemade taco seasoning and use 2 tablespoons per pound of meat. (It takes just 5 minutes to make with chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper.) But, a store bought packet of taco seasoning saves time and is convenient. Check labels to avoid fillers and sugar if you can. I like this store bought seasoning, but it does not contain salt, so you’ll need to add 1 teaspoon of salt if your seasoning is unsalted.
- Romaine Lettuce – Romaine is my go to for taco salad recipes, but you can use any kind of greens you like. Iceberg lettuce is another classic option, though you could do something different with kale, arugula, or spinach if you want to.
- Grape Tomatoes – Served halved in the salad. I’ve also made this salad using cherry tomatoes, or chopped up larger tomatoes, such as Roma tomatoes. Pico de gallo also works well.
- Shredded Cheese – I usually use cheddar cheese, but you can also try a Mexican cheese blend, or pepper jack if you like a kick. You can omit if you want to avoid dairy.
- Avocado – Avocado is a must for a healthy taco salad! You can also swap this with guacamole if you like.
- Onions – I use green onions most often, but any kind you like will work. Diced red onions (the most classic option) or white onions both work great. You could also just throw in some fresh cilantro leaves instead if you’re not a fan of onions.
- Salsa – I like this pre-made one, which has medium heat and clean ingredients! Choosing different kinds is an easy way to get creative without adding complexity. Use mild salsa if you want it mellow, spicy if you want a kick, or go outside the box with more unique flavors like green chile or peach. You can totally make your own, too — try my simple fresh tomato salsa, green salsa verde, or creamy avocado salsa verde.
- Sour Cream – I use salsa and sour cream in lieu of a dressing here, which works out surprisingly well. Why spend time creating a complicated taco salad dressing, when these work just as well? When you mix it all up, it tastes like there’s dressing in there. If you need a dairy free option, swap the sour cream with thick coconut cream, a splash of lime juice, and a pinch of salt.
How To Make Taco Salad
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until browned.
- Add the taco seasoning. Stir seasoning into the ground beef until combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
- Assemble the salad. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco meat is done, add it to the bowl. Toss together and enjoy!
Tips & Variations
- Drain the beef if needed. I don’t usually need to if using 85/15 or 90/10 ground beef, but you’ll probably want to if you use 80/20.
- Customize it to your liking. Ultimately, what goes in a taco salad is very much up to you. Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. That’s one of the great things about simple salads — you don’t have to be that precise!
- Add crunch. Try adding tortilla chips if you want some crispy texture in there. (I make these low carb tortilla chips!)
- Want to make it more hearty? To make the salad more filling, add canned black beans, sweet corn, or black olives.
Storage Instructions
This taco salad recipe makes a generous amount — 6 large servings to feed even a larger family. But if you don’t need that many, don’t worry. It’s also super easy to adjust it to fewer servings if you need to, or store it for later if you plan ahead.
- Store: Keep leftovers in the fridge for up to 2-3 days. If you can, set the extras aside without the sour cream, salsa, and avocado, as these are best added fresh. I also prefer to store the beef separately, so that I can reheat it later.
- Reheat: Warm up the taco meat in a hot skillet or in the microwave before adding to the salad.
- Meal prep: Brown the meat with taco seasoning and chop all your taco salad ingredients (except avocado). I recommend storing them in separate meal prep containers. Right before serving, heat the meat and add to the salad. Top with sour cream, salsa, and freshly cut avocado, and toss together.
More Healthy Mexican Recipes
I love this taco salad for Mexican night at my house! (I’m sure some of you do Taco Tuesday, but my planning is so random that it doesn’t always land on a Tuesday.) We rotate this salad with these other dishes, or sometimes even serve them together:
- Dips – Try my layered taco dip, creamy queso, or fish ceviche. I usually set out a bowl of tortilla chips for people, but my fave is actually hollowed-out fresh mini bell peppers — they are perfect for scooping dips!
- Fajitas – Choose from my shrimp fajitas (the fastest!), chicken fajitas (my personal favorite!), or steak sheet pan fajitas (for a hands-off option).
- Stuffed Veggies – Like my taco stuffed peppers or stuffed poblano peppers.
- Soups – For a soup and salad combo when I have a little more time to prep, I like serving this salad with chili verde (inspired by one I had in Mexico) or Mexican chicken soup.
While it’s fun to experiment, this easy taco salad recipe is definitely the simplest — and it’s still packed with all my fave Mexican flavors — so I make this one most of all. Don’t forget the skinny margaritas!
Tools I Use For This Recipe
- Heavy Bottom Skillet – One of my favorite sets! The larger one is the perfect size to make this recipe for taco salad, and has a heavy bottom for browning the beef evenly.
- Nesting Bowls – This set of bowls includes all different sizes. I used the large from this set to mix the salad in the pictures above.
Taco Salad (Healthy & Easy!)
Make this fresh, easy taco salad recipe in just 20 minutes, using common ingredients, like ground beef, lettuce, tomatoes, avocado and cheese.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
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Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/6 of entire recipe
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition information is estimated based on 85/15 ground beef and typical tomato salsa.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
270 Comments
Helene
0It was a big hit tonight and I made the low carb tortilla chips too! Thank you for this recipe
Jen
0Another delicious recipe! I accidentally got parsley instead of cilantro but I didnt notice anything off. Thank you!!!
Lee
0Can this be made with ground turkey instead of ground beef thank you
Maya | Wholesome Yum
0Hi Lee, Sure, you can!
Kellsi Nichols
0Hi, I am looking to meal prep this recipe. With the salsa, and oil, would it be okay to meal prep it or will it be soggy after sitting like that?
Wholesome Yum
0Hi Kellsi, I wouldn’t recommend mixing all the salad components together if you meal prep it. If you do make it ahead of time, you’ll want to pack the “wet” ingredients like the tomatoes and sour cream separately.
Elizabeth Black
0I loved this taco salad and I added some color hope you like it: diced -jalapenos, red onions, waxy yellow bell peppers and sliced skinned cucumbers with lemon wedges.
Tom
0This taco salad is the better then any restaurant by far.
Regina Knight
0I made this Taco Salad and it was delicious!
I plan on making it again.
🙂
Beth
0Salads are my favorite food group & this one is a fast favorite!! Delicious!
Patricia
0How many servings is this recipe?
Maya | Wholesome Yum
0Hi Patricia, It’s 6 servings for the nutrition info as listed. Or you could divide it into 4 servings instead to make larger meals.
Diana
0That’s a wonderful idea to just throw together a taco salad. I looove tacos!
Sabrina
0I love this option during the summer. Such a great twist to keeping it healthy while getting my taco fix.
Andrea Metlika
0This was easy and delicious, my favorite things.
Eric
0I will be making this tonight. Just one suggestion for those of you wishing a bit of crunch with tortillas. Why not make some cheddar crisps on the stove, in the oven or microwave. Personally I nuke small rounds of cheddar in the microwave for about 1 1/2 minutes on some parchment paper. These are a nice snack all by themselves too. Nice added crunch.
Amy
0This is so fresh and tasty!
Pam
0So simple, but so good. Perfect for a summer supper.
Shana
0I just started on the Keto Diet and this was so yummy!! 🙂 I never thought I would be eating tomatoes and avocados, but here I am. Thank you for sharing your recipe!
Pat
0You don’t list how much sodium per serving. Is that because it’s VERY high?
Maya | Wholesome Yum
0Hi Pat, I only have the macronutrient information available for my recipes, and provide it as a courtesy. This is across the entire site, not because it’s very high. You are welcome to enter the ingredients you use into an online calculator if you need other information.
Andrea Zurbrick
0I LOVE this recipe. I make it all of the time. I use Classic Taco Skillet Sauce Starter from La Tortilla Factory, Gluten-Free. (Found at Walmart Neighborhood Market) For 1/2 tbsp, the sauce is 35 cal, 1 g of carbs, 3.5 g fat, and 0.5 g of protein, 0 fiber. I also add a dill pickle for a little extra punch. DELICIOUS!
Andrea
0And, my other go-to for this salad instead of the salsa is Marie’s Creamy Avocado Poblano salad dressing.
2 Tbsp = 80 cal, 8 g of fat, 1 g of carb, 0g protein.
Jo
0One of my go-to recipes. I use my own taco seasoning – which is super simple to make in bulk and keep on hand.
Tara
0I LOVE a good taco salad! We used to add Fritos to them when I was little — of course, that would destroy the low carb factor, LOL…
Tayler Ross
0You had me at taco! This is totally my kind of salad!
Diane Smith
0The taste was great, but the texture was gummy.
What is missing here is the water mixed with the taco seasoning mix (pkg. instructions), which would make a nice creamy sauce without adding any carbs or calories.
Tina
0Where do you buy low carb tortillas and what is the brand, never seen any at any of our stores?
Maya | Wholesome Yum
0Hi Tina, You can make them like this.
Rhonda
0Made this today for the 1st time and it’s a keeper!!!
Maya | Wholesome Yum
0I am so happy to hear that, Rhonda! Have a great day!
Riya Panday
0I really need to try this! It looks wonderful!
Tamika
0Hello I am going to try the Keto diet. I am afraid because I don’t eat avocados or tomatoes. Can I substitute with something? Or add more salsa or butter? This recipe looks great and I will make this weekend. Thank you for explaining everything about the Keto diet. It helped me alot! The macro part still has me nervous I don’t want to gain!
Maya | Wholesome Yum
0You can easily leave the avocado and tomato out of this recipes, Tamika! Thanks for stopping by!
Donna M Shelton
0Yum, Yum! I added a little cilantro to our Pace Salsa and a little to the meat when cooking. I down loaded the recipe for the Taco seasoning, but when I looked at my Chili powder it had all the ingredients except salt and onion powder so it was 0 carbs. I highly recommend this salad.
Maya | Wholesome Yum
0I am so happy you liked the taco salad, Donna!
Susan Eddy
0Do you have Sodium and Sat Fat nutritionals on this recipe. I would like to try it for my school lunch program.
Love the presentation… I may borrow that idea! 🙂
Maya | Wholesome Yum
0Hi Susan, The only info I have off hand is on the recipe card. If you need other information, the best way to find out is to enter the ingredients into an online calculator.
RC
0Absolutely LOVED THIS!! Made it last night after a day at work and then working out- great simple yet healthy and exciting meal! LOVED IT! Sent the recipe to many friends/family.
Brandon
0This was a great, and very easy, recipe! Thanks! We added chopped cilantro and a squeeze of lime to the salad to give it the street-taco flavor and it was perfect!
Maya | Wholesome Yum
0I love that you added cilantro and lime, Brandon! Have a great day!
Randy
0The ingredients of your recipe list 1 lb Ground beef and 1 tbsp Taco seasoning (store-bought or home-made), but when I tap on your Taco seasoning link, it states: “use 2 tablespoons of taco seasoning mix per pound of meat. All the premade packets recommend this, and it’s actually the same for homemade taco seasoning, too.”
So should it be 1 tbsp or 2 tbsp for this recipe? Thanks!
Maya | Wholesome Yum
0Hi Randy, You’re absolutely right! I had originally tested this with 1 tablespoon but have been making it with two for a long time since. I updated the recipe card to say 2 tbsp. Ultimately you can choose to your liking though!
Jack Smith
0I love this salads! Such a great childhood memory for me. This looks delish!
And your site…this is the first time I’m seeing it on my big 27″ iMac and omg it’s so beautiful
Maya | Wholesome Yum
0Thank you so much, Jack! Thanks for stopping by!
Karen Dennis
0Love this recipe! I mix romaine and iceberg and add black beans, corn, and crunched up tortilla chips as well as ingredients in the recipe. I serve all ingredients separately and everyone tosses their own salad (for those that have different tastes). I also have a couple of dressings to pick from. My entire family likes this one!
Ella may Dillard
0I like all the recipes
Maya | Wholesome Yum
0Thank you, Ella! Thanks for stopping by!
Anita
0Just double checking – 8 oz. of chopped romaine for 6 servings?
Maya | Wholesome Yum
0Hi Anita, Yes. 8 oz of romaine is approximately 3 cups, so it’s 1/2 cup romaine per serving but there are lots of other ingredients in a serving so the romaine is just a small part of it. You can definitely add more romaine if you want to, though!
Marie
0I made this and it was AWESOME! I loved it!! 🙂
Maya | Wholesome Yum
0Hi Marie! I am so happy you liked the salad!
Whitney
0Made this tonight after finding it on Pinterest! I absolutely loved it and especially LOVED how simple it was! Definitely something I will continue to make. 🙂
Maya | Wholesome Yum
0Thank you, Whitney!
Natalie
0I’m really craving for a salad now. The combination between sour cream and taco salad is always delish. xD
Maya | Wholesome Yum
0Thank you, Natalie!
Rhonda O'Neill-Duran
0It turned out great. I just use ground turkey instead.
Maya | Wholesome Yum
0Thank you, Rhonda!
Chris
0Love everything about this recipe!! Very yum. Love that it’s easy to make.
Maya | Wholesome Yum
0Thank you, Chris!
Heather
0Can’t wait to try this. I will leave out avocado so what would that do to the nutritional breakdown?
Maya | Wholesome Yum
0Hi Heather, if you leave out the avocado there will be less fat, carbs, and protein. You can find out exactly what the nutrition facts would be by putting only the ingredients you use into a nutrition fact calculator. Hope this helps!
John
0Love this salad.
Maya | Wholesome Yum
0Thank you, John!
JD
0Very good! The whole family enjoyed it.
Maya | Wholesome Yum
0Thank you, JD!
Hannah
0You made this look so easy to do! I love the way it looks when it’s ready too. Thank you for sharing how to put this together.
Maya | Wholesome Yum
0Thank you, Hanna!
A
0I left out the cheese and this was still delicious. I didn’t have sour cream so I mixed Paul Newman pineapple salsa with Marzetti light coleslaw dressing–it was sweet and delicious, like a cross between thousand island and the sauce on a Big Mac. I can’t think why fast food restaurants don’t just make hamburger salads with a quarter pound of beef–it would beat the tasteless salads they have, and you don’t have to eat the godawful bun…
Maya | Wholesome Yum
0Thank you! Totally agree 🙂
Sarah
0This taco salad recipe has become a regular in our house! We love it because it’s filling AND healthy. Thanks so much!
Maya | Wholesome Yum
0Thank you, Sarah!
Jen
0Love the black bean idea. The only thing with ground turkey is that it has very very high instances of salmonella. Ground bison is very lean though!
Denise DeRose
0Using ground turkey would be healthier! I also add black beans, not from a can. I make a big pot and then freeze them in containers so they are ready when I want to put one of these salads together.
Brittany
0I could eat three servings in not put a dent in my carb intake. Thanks.
Kim | Low Carb Maven
0Mmmm. We love taco salads at my house and this one looks like a winner! You’re right! Perfect for those hot kitchen days. Lol.
Karly
0A low carb way to Taco Tuesday! This is cause for fiesta!!! Love everything about this recipe!