A taco salad recipe that’s easy to make and fun to eat! This salad recipe goes perfect during summer BBQ’s with a fresh, light dressing to pair.

Ingredients needed

Lean ground beef
Corn on the cob
Black beans
Tortilla chips
Romaine lettuce
Cherry Tomatoes
Avocado
Red onion
Sour Cream
Lime
Salt & black pepper

Quick tips before starting

This salad can be made ahead. But, do not add the crushed tortilla chips or avocado until you’re ready to serve. This will stop them from becoming foggy.
Fresh corn is best but you can sub with canned or frozen corn during the off seasons. Note, you can eat raw corn from the cob. But, I suggest toasting the corn a little in a dry pan on low heat to release some of the flavors for about 5 minutes before adding into the taco salad.
Add the tortilla chips of choice before adjusting the salt levels. Some chips can be salty and it’ll rub off into the salad.
Salsa is a common dressing in taco salad. I used it in my keto version so swapping out the dressing for a salsa verde or roja is perfect.

How to store the taco salad

This is not a recipe to be frozen. But, this taco salad recipe will keep for about 3 days depending on the avocado. If not using avocado the salad will last around 4-5 depending on the freshness of the ingredients. Store in the refrigerator in the serving bowl but make sure the bowl is covered.

What to serve with a taco salad recipe?

Carne Asada
Queso Fundido

Taco Salad

A taco salad recipe that's easy to make and fun to eat! This salad recipe goes perfect during summer BBQ's with a fresh, light dressing to pair.

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Course: Salad

Cuisine: Mexican

Keyword: taco salad recipe

Prep Time: 30

Total Time: 30

Servings: serving

Calories: 352kcal

Ingredients

Taco Salad

1 cup corn about 2 cobs of corn
1 cup cherry tomatoes halved
1/2 cup black beans drain and rinsed
1 cup tortilla chips crushed
1 avocado diced
1/2 medium red onion diced
1/2 bunch romaine lettuce chopped

Ground Beef

1 pound lean ground beef 93/7
1 tablespoon tomato paste
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
1 teaspoon cumin powder

Dressing

1/2 cup sour cream
2 lime zested and juiced
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

To start, prepare the ground beef first. I prefer lean ground beef to keep the fat content down. In a skillet on medium high heat add a little oil and toss in the ground beef. When the ground beef is almost finish spread a little room and add the tomato paste directly to the pan.
Then, toss in all the seasonings and add beef broth or simply add water. This will form a sauce with the beef. Lower the heat to medium low and allow this to simmer for 3 minutes or so for the flavors to work together. Taste for salt.
While taco beef is cooling down prep all the ingredients. The ingredients like the tomatoes, corn, red onion and crushed chips where measured after they were cut.
In a small bowl, add sour cream and the juice from two limes. But, zest one lime into the bowl before cutting. Mix well. The dressing isn't special by itself but it brings all the flavors together when added to the salad.
Toss all the ingredients into a large bowl or salad bowl and give everything an even toss. Serve.