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I Make This Taco Salad Recipe Almost Every Week
At my house, busy days often mean easy, one-pan dinners that I can assemble in a flash. Like this taco salad! It’s packed with protein and fresh veggies, and checks all the boxes for a quick, healthy meal all by itself. Here’s why:
- All the right flavors and textures – Perfectly seasoned taco meat, sweet tomatoes, crisp lettuce, creamy avocado, cheddar cheese… there’s so much to love about this ground beef salad. There’s a reason it’s my most popular salad recipe!
- Fresh, simple ingredients – You can find them at any grocery store and feel good about eating them. Unlike many taco salad recipes, mine is gluten-free without any chips. Not to mention, what I use for the dressing is the easiest ever.
- Totally customizable – Use whatever you have on hand, or swap ingredients based on what you like. I have ideas for you below!
- Quick and easy one-bowl dinner – Possibly the best part of this salad is that the whole thing is on the table in 20 minutes. The only cooking involved is browning the beef on the stove, and there’s no fussy assembly of each taco.
I’ve lost count of how many times I’ve made this taco salad, because it’s my go-to every time I don’t know what we’re having. Make it with me next time you’re in the same boat!
Ingredients & Substitutions
Here I explain the best taco salad ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Ground Beef – I prefer 85/15 for a ground beef taco salad, but feel free to substitute ground turkey, ground chicken, or shredded chicken. I’ve also made this recipe before using barbacoa or chorizo for the meat — just omit the taco seasoning.
- Avocado Oil – Just a bit for browning the beef. Olive oil works, too.
- Taco Seasoning – I 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.) A store bought packet of taco seasoning works just fine, though. I like this store bought seasoning that doesn’t have processed fillers, but it’s also missing salt — you’ll need to add a teaspoon of salt if your seasoning is unsalted.
- Romaine Lettuce – Feel free to swap in any greens you like, whether it’s simply iceberg lettuce or something a little different, like kale, arugula, or spinach.
- Veggies – I make this healthy taco salad with grape tomatoes (or sometimes cherry tomatoes), green onions, and avocado. Feel free to use larger chopped tomatoes, red or white onions, or even guacamole if you want to get fancy. Sometimes I toss in some fresh cilantro leaves or chopped bell peppers, too.
- Shredded Cheese – I usually use either cheddar cheese or Mexican cheese blend. Pepper jack is great if you like a kick. Just omit for a dairy-free option.
- Salsa – I like this pre-made one, which has medium heat and clean ingredients! Choosing different kinds is an easy way to get creative. You can totally make your own, too — try my simple fresh tomato salsa, salsa verde, or creamy blended avocado salsa.
- 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 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… or you can use the jalapeno lime dressing from my other Mexican salad.
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How To Make Taco Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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 the seasoning into the ground beef, until combined. For juicier meat, you can also add 1/4 cup of water to the meat mixture and let it simmer.
- Assemble your taco 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!
My Recipe Tips
- 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.
- Let the beef brown enough. Obviously you want it cooked through, but I think it tastes even better when it darkens more and gets a few crispy edges. They’re so good! You’ll need the heat at medium high to achieve this, and a heavy bottom skillet.
- 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!
- Want some crunch? Crumble some baked tortilla chips (or my low carb tortilla chips) over the salad.
- Want to make it more hearty? To make this taco salad recipe more filling, add canned black beans, sweet corn, or black olives. You can also swap the greens for rice or cauliflower rice, which is a lot like my taco bowl.
- Want extra heat? Drizzle your salad with hot sauce, or add extra jalapeños to your salsa.
- Try a taco salad bar! Serve all the components in separate bowls and let everyone assemble theirs in their own salad bowls. It’s a great way to scale this recipe up for a crowd, or to please everyone if your family is picky.
- Meal prep these in mason jars. See my mason jar salad for instructions. I’ve scaled it down per jar for convenience!
Taco Salad (Healthy, Easy Recipe)
By
Toss together my taco salad recipe in just 20 minutes, using common ingredients you probably have! It's easy, healthy, and family friendly.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/6 of entire recipe
- Tips: See my recipe tips above to help you get nice flavor and texture in your taco meat, ways to customize this taco salad, and how to serve it for a crowd.
- Store: Keep leftovers in the fridge for up to 2-3 days. If you can, store 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. Alternatively, you can meal prep this taco salad recipe as a mason jar salad.
- Note on nutrition info: It’s based on 85/15 ground beef and typical tomato salsa. It will vary if your beef is leaner or higher fat, or with different brands of salsa.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Taco Salad Recipe
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, lol.) We rotate this salad with these other dishes, or sometimes even serve them together:
- Dips – Try my layered taco dip, creamy Crock Pot 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!
348 Comments
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.