Taco Salad

Few dinner salads are more hearty and versatile than classic taco salad. Loaded with meat, veggies, and plenty of cheese, it’s got all the right things to make for an extra-satisfying weeknight dinner. I went for a classic version in this recipe, but the best thing about a taco salad is how customizable it is. Prepare all your favorite salad toppings and ingredients, then assemble throughout the week for the easiest make-ahead lunch or last-minute dinner. Follow my top tips below for all of my ideas on how to ace this salad, and make it completely your own.

What People Are Saying:
"This was awesome! and so versatile. It’s easy to add or omit the toppings to your liking. Really good and easy lunch." - avl3456

"This is too easy not to make during week when you need a 'low carb' taco situation. Quite delicious!" - FrankiZ

How To Make Taco Salad

INGREDIENTS

• Ground Beef: Ground beef is the classic for taco salad for good reason: It works incredibly well with taco seasoning, and it gives the salad a satisfying heft. If you're looking for something lighter, ground chicken or turkey are great alternatives. Looking to make this vegetarian? Swap in sliced mushrooms or your favorite plant-based ground meat.
• Taco Seasoning: An incredible shortcut ingredient. A couple tablespoons of this complex spice mix is all it takes to make ground beef taco-ready.
• Tomato Paste: Tomato paste helps the ground beef brown and contributes its own deep, tangy flavor.
• Tortillas: I happen to think the best part of this salad are the strips of crunchy fried corn tortillas scattered over the top. If you prefer flour tortillas, you can totally use those instead!
• Romaine: Since this salad has some rather hefty toppers, I prefer a sturdy, crunchy green for my base. Romaine is my go-to, but iceberg works great too, as does endive or radicchio if you’re feeling adventurous.
• Cherry Tomatoes: I use cherry tomatoes to contribute juicy burst of sweet-tart flavor that cuts through the richness of the ground beef. But you don’t have to stop there! Bell peppers, pickled jalapeños, fresh or thawed frozen corn kernels, and/or chopped red onion would all be great additions.
• Black Beans: I love all types of beans, but in this salad it’s black beans or bust. Their diminutive size, firm, meaty texture, and robust flavor allow them to integrate into the salad remarkably well. Do be sure to rinse the beans well before using.
• Cheddar: Shredded cheddar cheese adds a bold, tangy flavor and mellows the heat from the taco seasoning and pico de gallo. If cheddar isn’t your thing, crumbled cotija would be an excellent choice.
• Pico De Gallo: You might notice that I didn’t include a dressing in this salad. Why? Because I found that pico de gallo and sour cream were all the dressing the salad needed.
• Cilantro: Chopped cilantro brings a refreshing, somewhat citrusy herbal top note that really completes the dish.
• Sour Cream: To add a bit of creaminess that ties all the flavors together, I finish the taco salad off with a scoop of sour cream. If you want more of a dressing, try thinning the source cream with some lime juice and stirring in some taco seasoning. Not a fan of sour cream? Check out these 10 sour cream substitutes.

STEP-BY-STEP INSTRUCTIONS

First step: Cook beef! A large cast-iron skillet is what you want. Heat it over medium-high, then add the beef; season with salt and pepper. Stir in the taco seasoning, tomato paste, and 2 Tbsp. water. Cook, breaking up the meat into small pieces with a wooden spoon and stirring occasionally, until the tomato paste caramelizes and the beef is browned and cooked through, about 5 minutes. Remove from heat.

Second step: Make tortilla chips! Slice the tortillas into 1/4"-wide strips. Pour enough oil into a large, deep skillet, preferably cast iron, to come 1/2" up the sides. Heat over medium-high until the oil is hot but not smoking. (To determine if the oil is hot enough, fry a test strip; the tortilla should sizzle and begin to bubble the moment it hits the hot oil.) Working in batches to avoid crowding the pan, fry the tortilla strips until golden brown, about 2 minutes. Transfer to a paper towel-lined plate and immediately season with salt.

Third step: Make salad! Put the lettuce in a large serving bowl; season with salt. Add the tomatoes, beans, and beef; toss to combine. Top with cheese, pico de gallo, tortilla strips, and sour cream. Sprinkle cilantro over.

Full list of ingredients and directions can be found in the recipe below.

What To Serve With Taco Salad

Taco salad can more than stand on its own, thank you very much, but it will gladly share the table with fluffy, flavorful Mexican rice, fresh homemade salsa, and/or our best-ever guacamole. Oh, and chips—always chips!

Recipe Tips

• Should taco salad be served hot or cold? This is kind of up to you! I think the beef tastes best when still warm, and I love the contrast between cold, crisp lettuce and warm, tender beef. If you’d prefer to serve this fully cold, you can cook the beef and chill it in the fridge until ready to serve.

Storage

Because of its assembly factor, this salad is a perfect make-ahead meal. Prep the toppings and cook the meat, then refrigerate in separate containers for up to 4 days. Whenever you’re ready to dig in, just assemble and serve!