Taco Salad: an easy, fast weeknight dinner the whole family will love

For those busy evenings when you're in the mood for a quick, hearty dinner but don't want to spend loads of time in the kitchen, it can be a hassle to find the ideal recipe. The solution? Try this mouthwatering easy taco salad recipe!

Taco salad is essentially a deconstructed taco, and is made with a savory, slightly spicy ground beef filling served on a bed of lettuce, and tortilla chips and topped with cheese, tomatoes, onions, and crema. This easy-to-make dish only takes about 20 to 25 minutes to prep and cook, which means it's a perfect speedy weeknight meal.

Taco Salad Ingredients

Taco salads are endlessly customizable – you can add any of your preferred ingredients to make this tasty dish.

This version of taco salad uses ground beef cooked with fire-roasted salsa, cumin, and chili powder as a filling. A dash of cilantro adds a lift to the ground beef filling. To build the salad, you'll need classic taco ingredients like tomatoes, cheese, lettuce, red onion, and crema. Instead of a taco shell, use tortilla chips.

How to Make a Taco Salad

You can prep and make this easy taco salad in under 30 minutes. Here's everything you need to know to make homemade taco salad. Start by sauteing the ground beef over medium-high until it's browned and cooked through. Pour off the grease, then stir in the salsa, chili powder, cumin, salt, and pepper. Cook for a minute or so until the mixture is heated. Take the skillet off the heat. Mix in the chopped cilantro.

Next, lay the lettuce in layers on serving plates, followed by the tortilla chips. Layer the beef, tomatoes, and red onion. Garnish with plenty of cheese and a dollop of crema, and enjoy!

Tips for Making the Best Taco Salad

Use lean ground beef so your taco salad doesn't get greasy.

Either store-bought or homemade taco seasoning can be used to season your taco salad.

If you like spice, add some fresh chilies or jalapeños to your taco salad.

Taco Salad Variations

You can make your taco salad healthier with a few simple substitutions. Instead of ground beef, use a lean protein like ground turkey or ground chicken.

A vegan alternative would work great here, too. Toss more vegetables into the salad. Corn, avocado, bell pepper, and radish are all excellent options typically found in Mexican cuisine. Chopped black olives, sweet potatoes, and black beans would be delicious additions, too.

Don't use store-bought tortilla chips – bake a batch at home! All you need to do is lightly oil tortillas, then bake them for 10 to 15 minutes until they turn golden brown.

What to Serve with Easy Taco Salad

Serve other Tex-Mex or Mexican dishes with your taco salad, so all the dishes on your table complement each other. Try a side of elote or grilled Mexican street corn, black bean soup, guacamole, spicy rice, or Mexican slaw.

How to Store Taco Salad

While taco salads taste best when enjoyed immediately after assembling (the lettuce wilts and the chips become soggy if saved as leftovers), you can prepare the ground beef up to 2 days ahead.

More Recipes You'll Like

• Mexican street corn salad
• Chilaquiles
• Mexican salad

Instructions

Heat oil in a skillet over medium-high heat. Add the beef.

Sauté until browned and cooked through. Pour off the fat.

Add the salsa, chili powder, cumin, salt, and pepper. Cook for 1 to 2 minutes or until heated through. Take the skillet off the heat. Mix in the chopped cilantro.

Arrange the lettuce in layers on serving plates.

Place the chips on top.

Add the beef, tomatoes, and red onion.

Garnish with plenty of cheese, avocado and a dollop of crema.

Notes

If you don't have crema, use sour cream or crème fraiche instead.