Easy Healthy Taco Salad Recipe with Ground Beef

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In my kitchen, hot summers equal easy, one-pan dinners that avoid the oven and don’t require keeping the stove on for too long. 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 this easy and healthy taco salad recipe with ground beef comes in — you’re going to love it!

What Is Taco Salad?

You’ve probably seen ground beef taco salad at restaurants before. It’s basically like an enormous Mexican taco in bowl form — no taco shell needed! Unlike most restaurant versions, my healthy taco salad recipe is low carb and gluten-free.

Is taco salad healthy?

Yes, this taco salad bowl is healthy! It uses natural and fresh ingredients.

What makes this the best taco salad recipe is simple ingredients and minimal prep. After browning the meat and chopping the veggies, all you have to do is mix everything together!

Easy Taco Salad Ingredients

This section explains how to choose the best ingredients for taco salad recipes, 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, you can also replace this with ground turkey, or even Mexican chorizo or shredded chicken.
• Avocado oil – Just a bit for browning the beef. Olive oil works fine as well.
• Taco seasoning – I like to make homemade taco seasoning, but store bought saves time and is convenient. Check labels to avoid fillers and sugar if possible. I like this store bought taco 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 ground beef salads, but you can use any kind of greens you like.
• Grape tomatoes – Served halved in the salad. You can also use cherry tomatoes, or chop up larger tomatoes, such as roma.
• 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 used green onions, but any kind you like will work. Diced red or white onions also work great.
• Salsa – I like this pre-made one — 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 simple fresh tomato salsa or avocado salsa verde.
• Sour cream – Salsa and sour cream stand 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 this with coconut cream and a bit of salt.

You can easily customize this healthy taco salad recipe to your liking. 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 easy salad recipes – you don’t have to be that precise!

Ultimately, what goes in a taco salad is very much up to you, but no matter what combo you choose, the key to making taco salad healthy is using natural ingredients.

You really don’t need any store bought dressings or chips in there. But, for those that do want a little crunch, you can try adding tortilla chips (I make these low carb tortilla chips!).

How To Make Taco Salad

This section shows how to make taco salad with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Possibly the best part of this taco salad recipe is that the whole thing is on the table in merely twenty minutes. The only cooking involved is browning the ground beef on the stove. So simple.

• Brown beef. Heat oil in a skillet over high heat. Add ground beef and cook until browned.

• Add 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.

• Combine taco salad ingredients. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco salad meat is done, add it to the bowl.

• Toss and enjoy! Serve in bowls or plate individually.

Storage Instructions

This taco salad recipe also makes a generous amount – six 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.

• To store: Store leftovers in the fridge for 2-3 days. If you know you’ll have leftovers, set extras aside without the sour cream, salsa, and avocado, as these are best added fresh. The beef is also best stored separately so that you can reheat it later.
• To reheat: Reheat ground beef taco meat in a hot skillet or in the microwave before adding to the salad.
• To meal prep: Brown the meat with taco seasoning and chop all your taco salad ingredients. Store in meal prep containers untossed, with the sour cream, salsa, and beef stored separately. Don’t cut the avocado ahead of time. Right before serving, heat the meat and add to the salad. Add sour cream, salsa, and freshly cut avocado, and toss together.

Wondering what to serve with taco salad? I really like 4-ingredient almond flour biscuits on the side. But you really don’t need anything — it’s an easy one bowl dinner on its own!

More Healthy Mexican Recipes

If you have Mexican night (or Taco Tuesday!) at your house, this low carb taco salad will fit right in. When we do it, we often have:

• Wraps & Tacos – Made with my low carb tortillas or crispy cheese taco shells
• Taco Stuffed Peppers
• Chicken Fajitas
• Stuffed Poblano Peppers
• Mexican Beef Casserole

But this easy taco salad is even simpler than all of those, and it’s still packed with all your favorite Mexican flavors.

4.88 from 165 votes

Easy Healthy Taco Salad Recipe with Ground Beef

Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 6 (adjust to scale recipe)

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Recipe Video

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Ingredients

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• 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 ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.

2. 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.

3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

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Recipe Notes

Nutrition information is estimated based on 85/15 ground beef and typical tomato salsa.

Serving size: 1/6 of entire recipe

Recipe from The Easy Keto Carboholics’ Cookbook.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 331

Fat 24.8g

Protein 19.7g

Total Carbs 9.2g

Net Carbs 4.6g

Fiber 4.6g

Sugar 2.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course, Salad

Cuisine: Mexican

Keywords: gluten-free, keto, low carb, nut-free, sugar-free, taco

Calories: 331 kcal

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