Taco Salad Recipe
This taco salad recipe is loaded with seasoned ground beef, crispy romaine, black beans, corn, avocado, sharp cheddar, and a creamy chipotle ranch dressing. Ready in 30 minutes. Better than any restaurant version — and endlessly customizable.
Servings: 4 servings
Calories: 520kcal
Equipment
- 1 Large skillet 12-inch
- 1 Salad spinner
- 1 Mixing bowl
- 1 Whisk
Ingredients
Taco Meat
- 1 lb lean ground beef 85/15
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 2 tablespoons homemade taco seasoning see group 2 or 1 packet store-bought
- 2 tablespoons tomato paste
- ¼ cup water
Homemade Taco Seasoning (mix and use 2 tbsp)
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt ¼ teaspoon black pepper
Chipotle Ranch Dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 chipotle pepper in adobo sauce minced + 1 teaspoon adobo sauce
- Juice of 1 lime
- 1 teaspoon garlic powder ½ teaspoon cumin, salt to taste
- 2 –3 tablespoons water to thin
The Salad
- 1 large head romaine lettuce chopped
- 1 can 15 oz black beans, drained
- 1 cup corn kernels
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1 cup shredded sharp cheddar cheese
- ½ cup red onion thinly sliced
- 1 jalapeño sliced (optional)
- 2 cups tortilla chips or crushed Doritos
- Sour cream fresh cilantro, lime wedges for serving
Instructions
Make the dressing
- Whisk together sour cream,mayonnaise, minced chipotle pepper, adobo sauce, lime juice, garlic powder, andcumin. Add water 1 tablespoon at a time until the dressing is pourable. Tasteand adjust salt. Refrigerate until ready to use.
Make the taco seasoning:
- Combine all seasoning ingredients in a small bowl and stir to combine. Set aside.
Cook the beef:
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3 minutes until softened. Add garlic and stir 30 seconds. Add ground beef and break into crumbles. Cook 6–8 minutes until fully browned. Drain excess fat.
Season the meat:
- Push beef to the side of the skillet. Add tomato paste to the empty side and cook 1 minute, stirring, until slightly darkened. Mix paste into the beef. Add taco seasoning and water. Stir to coat and simmer 2–3 minutes. Taste for salt.
Rest the meat:
- Transfer beef to a plate and let it cool 5–10 minutes. This prevents the lettuce from wilting.
Assemble the salad
- Place chopped romaine in a large bowl or on a platter. Layer on beef, black beans, corn, tomatoes, avocado, cheddar, and red onion.
Top and serve:
- Add jalapeño and chips right before serving. Drizzle with chipotle ranch dressing or serve dressing on the side. Garnish with fresh cilantro, sour cream, and lime wedges. Serve immediately.
Notes
MAKE AHEAD: Cook beef up to 4 days ahead. Make dressing up to 1 week ahead. Prep all vegetables except avocado 1–2 days ahead. Assemble right before serving.
PREVENT SOGGINESS: Cool beef before adding. Dry lettuce well. Add chips and dressing only at serving time.
DRESSING OPTIONS: Classic sour cream + salsa | Cilantro lime | Catalina dressing (Midwest style) | Mexican crema with lime | Chipotle ranch (this recipe).
PROTEIN SWAPS: Ground turkey, shredded chicken, carnitas, grilled shrimp, or seasoned black beans for vegetarian.
KETO / LOW-CARB: Skip chips and beans. Net carbs drop to ~6g. Add extra avocado and toasted pepitas for crunch.
DORITO VARIATION: Replace tortilla chips with crushed nacho cheese Doritos + swap dressing for Catalina. Classic potluck recipe.
TORTILLA BOWL: Brush a large flour tortilla with oil, press into an oven-safe bowl, and bake at 375°F for 12–15 minutes until golden and crisp.
STORAGE: Store components separately. Dressed salad does not keep well. Undressed (no chips) keeps 1–2 days. Beef alone keeps 4 days refrigerated or 2 months frozen.