Easy Taco Salad

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This Easy Taco Salad has everything you love about taco night, piled into a big crunchy bowl. Seasoned ground beef, crisp romaine, tomatoes, corn, cheddar and crushed tortilla chips, finished with a quick salsa-ranch dressing.

It’s a smart way to stretch a single pound of beef across four big servings, which matters when meat prices keep climbing.

Dinner is on the table in about 20 minutes, and everyone can build their own bowl with the toppings they like. Even the picky eaters tend to come back for seconds.

Keep the beef warm and the lettuce cold until you’re ready to serve, and the whole bowl stays crisp.

Ingredients and Swaps

• Ground beef: Or ground turkey, if it’s cheaper. A can of black beans stretches it.
• Taco seasoning: A packet or 2 tablespoons of homemade.
• Lettuce: Romaine stays crisp under warm beef.
• Toppings: Tomatoes, corn, cheddar, green onions and crushed tortilla chips.
• Dressing: Salsa mixed with ranch.

Tips for Taco Salad

• Drain the beef. Extra fat wilts the lettuce.
• Let the beef cool slightly. A couple of minutes keeps it from wilting the greens.
• Dry the lettuce. Dressing clings to dry leaves.
• Add the chips last. They stay crunchy.

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Easy Taco Salad

Seasoned ground beef over crisp romaine with tomatoes, corn, cheddar and crushed tortilla chips, finished with a quick salsa-ranch dressing. A 20-minute family dinner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 pound ground beef
• 2 tablespoons taco seasoning or 1 packet
• ⅓ cup water
• 1 large head romaine lettuce chopped
• 1 cup cherry tomatoes halved
• 1 cup corn drained or thawed
• 1 cup shredded cheddar
• 3 green onions sliced
• 2 cups tortilla chips lightly crushed
• ½ cup salsa
• ¼ cup ranch dressing
• Sour cream and lime wedges for serving

Method

 

1. Brown the ground beef in a skillet over medium-high heat for 6–7 minutes, breaking it up. Drain any excess fat.
2. Stir in the taco seasoning and water and simmer 2–3 minutes until thickened.
3. Stir together the salsa and ranch to make the dressing.
4. Divide the romaine among bowls. Top with the beef, tomatoes, corn, cheddar and green onions.
5. Add the crushed tortilla chips, drizzle with the dressing and serve with sour cream and lime.

Notes

• Use ground turkey instead of beef if it’s cheaper.
• Add a can of drained black beans to stretch the beef further.
• Make your own taco seasoning with chili powder, cumin, garlic powder, paprika and salt.
• Serve it in tortilla bowls for a fun weekend version.

Storage & Serving Tips

• Store the cooked beef and the salad toppings separately in the fridge for up to 3 days.
• Reheat the beef and assemble fresh bowls; dressed lettuce turns soggy.
• The seasoned beef freezes well for up to 3 months.
• Keep chips in their bag until serving.
• Washing tip: Rinse loose greens under cool running water (no soap or produce wash needed), then dry them well in a salad spinner or with a clean towel. Bagged greens labeled “washed” are ready to use, but if you like to rinse them anyway (we do), use a clean colander and sink and dry them well.

Taco Salad Questions

Can I make it vegetarian?

Yes. Use two cans of black or pinto beans warmed with the taco seasoning in place of the beef.

What else can I use for dressing?

Salsa and sour cream, or lime juice with a little olive oil. More filling salads are in 12 Cheap Salad Recipes That Actually Fill You Up.