Okay, I have to confess—every time I make this Easy Taco Salad, it’s usually on a Tuesday, mostly because my family pretends they’re in a sitcom where ‘Taco Tuesday’ is sacred. Honestly, it started because ground beef was on sale one week and I forgot to thaw the chicken. But it stuck! Now my kids cheer when they see the giant mixing bowl come out. (Confession: one of ’em mostly wants to eat just the Doritos on top. Can’t really blame him.)
Why I Keep Coming Back to This Salad
I make this when I’ve only got about 20 minutes and zero brainpower left at the end of the day. My husband says it “tastes like summer in a bowl”—no idea what that means, but he’s not wrong. Plus, it’s all in one dish, and you can just let people ‘build their own’ if you’re feeling low-energy (like I always am come Thursday). Also, I used to hate how soggy old taco salads got, but I figured out a way around that—see my note below!
What Goes Into My Taco Salad
- 1 pound ground beef (sometimes I use ground turkey if I’m out; my cousin swears by chorizo, but I haven’t quite got the hang of all that spice)
- One packet taco seasoning (I’ve tried all sorts—store brand is fine, although Grandma always bought Old El Paso)
- One bag chopped romaine lettuce (Or iceberg, or hey—just whatever leafy greens look okay in the veggie drawer. Spinach in a pinch!)
- 1 cup cherry tomatoes, halved (Okay, sometimes I just use big tomatoes and hack them up, nobody’s complained yet)
- 1/2 cup shredded cheddar cheese (Or Mexican blend or even Monterey Jack—use what you like, life’s too short)
- 1 can black beans, drained and rinsed (Refried beans work if that’s what you have; it’s all good)
- 1 cup corn (frozen, canned, or leftover off the cob—whatever’s closest at hand)
- 1/2 cup black olives, sliced (Totally optional—half my family picks them out)
- 1 cup crushed tortilla chips or Doritos (Highly recommend those “Nacho Cheese” ones, but regular works too)
- Sour cream, salsa, and/or guacamole for topping (Or nothing at all—my neighbor says “toppings are for quitters,” but I disagree)
How I Throw It All Together
- First off, brown the ground beef in a big skillet over medium heat. I kind of mash and flip it around until all the pink is gone—don’t stress if there are a few little crisp bits, that’s flavor!
- Stir in your taco seasoning and a slosh of water according to the packet (usually a 1/4 cup). Simmer until it smells like tacos and the sauce gets a bit thick. This is usually where I sneak a little taste and then add extra cumin or chili powder if I’m feeling sassy.
- Now, dump (or gently layer, if you’re fancy) the lettuce, tomatoes, cheese, beans, corn, and olives in a big salad bowl. Honestly, if you mix it in the serving bowl, it just saves a dish.
- Add the hot taco beef right over the top. Or let it cool a bit if you don’t wanna wilt the lettuce—sometimes I do, sometimes I just can’t wait.
- Toss everything together so it’s all good and messy. Now crumble the tortilla chips (or slap the bag a few times and pour) right on top. Don’t mix those in until just before serving—trust me!
- Spoon on sour cream, salsa, or a dollop of guac. I usually just set them out with spoons and let everybody go nuts. And that’s it—dig in!
A Few Notes (From a Bunch of Messy Tries)
- If you mix in the chips too soon, you get sadness. Learned that the…crunchy way?
- Adding more lettuce than you think you need actually makes leftovers less soggy. Didn’t believe it at first, but it’s true.
- If the beef seems oily, just drain it really well. Or, uh, dab with a paper towel if you’re feeling like your grandma.
- Honestly, I think this tastes better the next day (unless the chips are in—then you have taco mush. Not as bad as it sounds though!)
- Oh, and never, ever try using pickled jalapeños instead of olives unless you really want to clear your sinuses.
Variations I’ve Tried—And One Regret
- Chicken instead of beef works great, especially rotisserie—just shred and toss with seasoning.
- I tried adding diced mango once (figured it’d be fun). It wasn’t. You can skip that.
- Sometimes I use Greek yogurt instead of sour cream if I’m pretending to be healthy. The kids can always tell.
- If you’re feeling wild, throw in some chopped avocado or jalapeños—just don’t blame me if someone gets the spicy piece.
About Equipment—Don’t Sweat It
I use a big old frying pan and a wooden spoon; nothing fancy. If you don’t have a salad bowl big enough, just use a mixing bowl—nobody’s going to judge. Once, I even used a roasting pan. Worked just fine (just don’t serve it in that pan unless you want to explain yourself at the table).
How I Store Leftovers…If There Are Any
If you somehow have leftovers (rare in my kitchen), pop them in an airtight container in the fridge. Maybe add fresh chips when you serve again. They get mushy otherwise, but honestly, in my house it never lasts more than a day! Cold taco salad for lunch is honestly my guilty pleasure.
My Favorite Ways to Serve This (And Your Mileage May Vary)
We just pile it into big bowls and I always give everyone an extra handful of chips on the side, because why not? Sometimes I do a build-your-own bar if I’m feeling ambitious. Oh! And nobody’s allowed to eat until we’ve voted on “best bowl art”—silliest one wins dessert.
Little Lessons Learned (AKA: Pro Tips)
- Don’t rush the beef—once I cranked the heat and ended up with tough little nuggets. Let it brown slowly and you’ll be happier. (And it’ll smell better!)
- Add chips last; didn’t once and ended up with something like taco porridge. That was…memorable.
- On second thought, leftover corn chips do fine if you leave them out on the counter for a few hours—crispy again. Maybe not quite the same but good enough in a pinch.
Peppering In Some FAQ (Real Questions, Silly and Otherwise)
- Can I make this vegetarian? Totally—just skip the beef or use those fake meat crumbles. I’ve even used lentils; nobody noticed when there was enough cheese.
- Does it work for meal prep? Sort of. Keep the chips and dressing separate or you’ll get mush and sadness. Seriously, I learned the hard way.
- What else can I use instead of taco seasoning? I sometimes just mix chili powder, cumin, a splash of garlic powder, and salt. It’s never the same twice. Eh, it’s still tasty.
- Can I make it dairy-free? Skip the cheese and sour cream, and maybe pile on more salsa or avocado. Honestly, you won’t miss the dairy much unless you’re a cheese fiend (hi, that’s me).
- Is it too spicy for kids? Not really, but go easy on the jalapeños if you’ve got little ones.
- Can I freeze leftovers? Ehh, not really. Lettuce just goes all sad and limp. (Don’t do it. Trust me, learned that after cleaning out the freezer last spring.)
And that’s about it! Now I want taco salad. Might just make it tonight. Hope you love it as much as I do, and remember—it’s just dinner, not rocket science. Enjoy!
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives
- 1 cup corn chips (such as Fritos), lightly crushed
- 1/2 cup sour cream or salsa, for topping
Instructions
-
1Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes.
-
2Drain any excess fat from the skillet. Add taco seasoning and 1/4 cup water. Stir to combine and simmer for 2-3 minutes until the mixture thickens. Remove from heat.
-
3In a large bowl, combine chopped lettuce, cherry tomatoes, black beans, cheddar cheese, and black olives.
-
4Add the cooked taco beef to the salad mixture and toss gently to combine.
-
5Top the salad with crushed corn chips and your choice of sour cream or salsa before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
