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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. 🙂
273 Comments
Kelsey Reed
0I’ve actually made this.. it was my own creation at the time. I’ve since changed it from sour cream to cream cheese with a splash of heavy whipping cream. I think it’s about the same amount of carbs and I like the cream cheese flavor better than sour cream. But.. I absolutely recommend this recipe. Sour cream version… I could maybe eat a couple of times a week. My cream cheese version… I could eat it every other day. LOL. Love it especially when the taco meat is still warm and my tomatoes fresh from the garden and still sun warmed.
Heather
0Love taco salad, I’m new to low carb so having these recipes are great. I’ve never been big on tomatoes so don’t usually add many of those and I’ve not added the avocado yet but so good.
Nancy Clark
0Love making this recipe using soy crumbles since I am a vegetarian doing keto. This works well for me.
Natalee
0Simple recipe that has become a staple in our home and at my work (we cook lunch in house for everyone). I am a little more picky so pull out my servings before adding the tomato but overall it is a solid meal during the busy weeks.
Marina
0This recipe looks very delicious and easy to make. Those are ingredients that I typically have at home and will be definitely making this salad.
Ruth Sosebee
0My daughter and I loved the taco salad. I did not have any avocado or avocado oil. I used olive oil. It is so simple to make and delicious. Oh yes, I made your taco seasoning for it.
Amanda
0100% one of my favorite dishes!! I love taco salad! It is a staple at our house every week!! 😍
Dawn Trottman
0This sounds like a delicious twist on how I make my taco salad. I normally don’t put sour cream or avocado on my taco salads. I will have to incorporate those from now on.
Robin
0Taco salad is definitely a go to all year long.
Adding black beans or brown rice can balance some depending on your keto journey.
Mellionie Noelle Rogers
0I tried this recipe and it was amazing. In my opinion, it’s better than a regular salad because it’s got a load more of flavors.
mark king
0Very good overall. Minor issue: Store Bought salsa isn’t the right salsa to use. Would be better off with home made salsa.
Wholesome Yum D
0Hi Mark, You can definitely use homemade salsa.
Doris
0This was absolutely delicious. I used ground chicken, as I don’t eat beef. My husband said I could make this anytime. We did add crushed tortilla chips to our individual salads though, which we both thought improved the crunch
Kelly G
0My favorite salad! Easy to make and delicious. I’ve made it twice in the last week!
Shar
0The fam indeed love this taco salad recipe! It super easy, delicious and so pleasing. No one would want to miss a meal every time we have this.
Jessica
0Our whole family loved this taco salad! We will definitely be making again and again.
Wendy
0What is nutrition info for taco salad using all ingredients? Y would u not include all ingredients in taco salad nutrition info?
Wholesome Yum D
0Hi Wendy, Nutrition facts are provided as a courtesy if you have questions about calculations please see our nutrition policy.
Gina
0I’ve never been good at math! What’s 1/6 of meal, for serving?
Wholesome Yum D
0Hi Gina, You will have to divide the recipe into 6 similar sized servings.
Kevin McKercher
0I just have to say that i didn’t try this because I find the amount of pop-pups isn’t worth the frustration, its just easier to go to a different site.
Wholesome Yum D
0Hi Kevin, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Lori
0I will make this soon, looks yummy! I do have a concern that you suggest Tostitos Brand Salsa as a “clean” choice. Parent company is Frito-Lay! Of course we are free to choose any brand we like, but it causes me to question your judgment (hate to say that) because “clean ingredients” is one of your priorities, or so I thought. Is the product Non GMO Verified, and/or organic, with simple ingredients and no impossible to pronounce additives? Those are some of my priorities. Thank you
Wholesome Yum D
0Hi Lori, The ingredients are listed on the jar of salsa so you can check that out and make the decision if you want to consume this salsa. Also, if you don’t want pre-made salsa I have a homemade salsa recipe.
Sally Casinghino
0Made this for lunch for 10 girlfriends on Girls Weekend Away. Came out delicious and everyone was very happy with this salad. And the best part . . . it was SO easy! Going to make it for my husband tonight – yum!
Sandy
0It looks so good, I’m taking it to Ladies Precious Pearls tomorrow. Pray I don’t mess it up. Thank you for sharing.
Julie
0Just as delicious as high-carb Taco Salad recipes. You don’t even miss the corn tortillas. This will definitely become a family favorite.
Sylvia black
0Thanks
Maggie
0Going to try this for lunch today looks wonderful.
Kat
0Absolutely delicious! Been looking for a recipe this good for a while!! The homemade taco seasoning was 👌👌 We live in Brazil so we can’t buy a lot of Mexican food this good. Thank you!
Amy Quinlan
0Easy…quick and delish! Since I always cook taco meat with onion and garlic, I did that first. Crumbled a few tortilla chips on top and used salsa with a little light sour cream for dressing. So good! Thank you!
Jo
0Pretty good. So easy. Even made the seasoning. Thanks!
Susie
0Very Yummy excellent low carb almost Keto Taco Salad
Eileen
0Didn’t see your own recipe for the taco seasoning?
Wholesome Yum D
0Hi Eileen, Here is my homemade taco seasoning recipe.
Gail Engholm
0This is a fantastic recipe! And so easy too which is a plus. I didn’t have any avocado handy so I substituted some sliced black olives. Delicious.
Traci
0I was looking to find ideas to make a healthier taco salad. This worked for me and the flavors were great. I pretty much followed the recipe with a few exceptions. I used ground turkey in place of beef and added corn and olives for some additional flavor. I crumbled tortilla chips and added on top. Flavorful and simple.
Connie
0I added two containers of sliced flat steak to the meat, used hot pepper cheese, sauteed jalapenos, baked a ruffled shell (one ruffled pan on the bottom/with one on top to hold it in place and give it shape)…to hold everything, melted some of the cheese in the tortilla before I put the meat in (to keep the juices from flowing through the shell, and topped the salad with those colorful strips of corn tortillas.
Diane Johnson
0That taco salad is just what I’m gonna have to make because it’s easy and it’s just like a taco out of the shell and if I want to put it in the shell all that do it just get me low-carb shell and I’ve seen some low carb shell that all these there was green actually I knew how to do a taco salad I just wanted to see how you was doing it to kato Way and sometime I like to stretch it with adding fat free refried beans are stretch it.
Katy
0Delicious!
Connie
0So quick to put together and so tasty!!
Donna
0Love this salad! Can the taco meat be frozen for later use?
Wholesome Yum D
0Hi Donna, Yes, it can be frozen.
Cheryl
0How many does this serve as a side?
Wholesome Yum D
0Hi Cheryl, This salad makes 6 servings.
Linda
0Utterly delicious!!!!!
Viki
0I wanted something ‘different’ for dinner – something to get excited about. Well, this filled the desire – there are just the two of us but I cooked a full pound of ground beef and I am so happy I did – I’m looking forward to another salad today! Be sure to make Maya’s Taco Seasoning mix – make lots of it, you will be using it for her Mexican recipes, I promise!
Carla whitmore
0Good recipe
C
0Delicious and quick; very tasty!!
Jo
0I cook with ground turkey. I haven’t used ground beef in decades.
How would that change the recipe, if at all?
Wholesome Yum D
0Hi Jo, You could make that swap without any issues.
Kathy
0This sounds so good! I was thinking of making Tacos with the salad.
Pam
0My whole family loved this salad. I will make this again!
Deb McJunkin
0Everyone, including my husband and my grandson liked it! That never happens. They even agreed this would go into the weekly rotation of meals! So glad I found this site! Looking forward to trying more!
Linda
0This is a really good salad! Its easy to make and it is so flavorful. My family loves it! I make it often.
Geri Reti
0I made this salad and it is delicious!
Helene Bahnman
0I made this for lunch on the Day 1 challenge. It is very tasty. I subbed the green onions for diced bell pepper as we didn’t have any green onions. Even my husband liked it. A winner. I will make this recipe again.
Joyce
0I always seem hungry with these portions.
Maya | Wholesome Yum
0Hi Joyce, Feel free to adjust the serving size to your preferences.
Michelle
0I am doing the ketogenic diet. This meets all the requirements I just think this recipe lacked taste. I prefer onion over green onions in this case. Also it needs more of the amounts of seasoning, sour cream, cheese etc cos the lettuce just takes all the flavor away with the 8 oz. I personally think it would be better tasting if you put the lettuce in the bottom and kind of layer the rest of the ingredients rather than tossing them altogether. I tried this recipe and I’m not very impressed, sorry …
MichelleHasNoTaste
0Hiding the lettuce at the bottom doesn’t magically make it go away lol. With all of the changes you’re suggesting, you might as well take out the lettuce completely and try making a taco casserole instead.
Angel
0I found this recipe to be delicious. Loved the green onions in place of onions. Additionally, the serving size seems adequate for a keto diet and was filling (I made two servings, me and my husband loved it) Would definitely recommend it!
Jen
0Simple and delicious! The whole family loved!
Linda G Ridenhour
0This Taco Salad recipe was really yummy! Everyone loved it. It was light and fresh tasting but very filling. It was really easy to make and will be added to our family favorites.
Paul M.Timko
0You forgot to add the corn chips I personally have added nacho Doritos or just regular corn chips to the salad.
LaWanda
0Then it won’t be keto/low carb.