Ground Beef – I prefer 85/15 for a ground beef taco salad, but you can use any kind you like. Feel free to substitute 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, too. 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 doesn’t have 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, too. 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. Just omit for a dairy-free option. Avocado – I think it’s a must for a healthy taco salad! You can even use guacamole if you want to get fancy. Onions – I use green onions most often, but diced red onions or white onions both work great. You could also just throw in some fresh cilantro leaves instead. 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, or spicy if you want a kick. 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 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.
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! Please enter your first name for your account. Your saved recipe will also be sent to your email.
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. 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.
