Name: Taco Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 lb. ground beef; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp. store-bought or homemade taco seasoning; 2 tbsp. tomato paste; 2 tbsp. water; 2 cups (or more) vegetable oil; 2 (4″) corn tortillas, cut into 1/4″ strips; Kosher salt, for seasoning; 2 heads romaine, coarsely chopped; 2 1/2 cups halved cherry tomatoes; 1 (15-oz.) can black beans, drained and rinsed; 1 cup shredded cheddar cheese; 1/2 cup pico de gallo; 1/4 cup coarsely chopped or whole cilantro; 1/2 cup sour cream

Jump to Recipe

If you are craving something vibrant, hearty, and downright delicious, then this Taco Salad is just the ticket to satisfy your appetite and brighten your mealtime. This dish marries crispy tortilla strips, perfectly seasoned ground beef, fresh romaine lettuce, and a colorful mix of beans, tomatoes, and cheese for a satisfying crunch and burst of flavors. The combination of creamy sour cream and zesty pico de gallo brings everything together in a way that’s both comforting and exciting. Whether you’re serving it for a casual weeknight dinner or entertaining friends, this Taco Salad promises to be a crowd-pleaser that feels like a little fiesta in every bite.

Ingredients You’ll Need

Gathering simple but essential ingredients is what makes this Taco Salad so approachable and flavorful. Each item plays a role in adding texture, taste, or color that makes every mouthful memorable.

Ground beef: The hearty base that carries the spices and provides rich protein.
Kosher salt: Enhances all the flavors with proper seasoning.
Freshly ground black pepper: Adds a subtle kick of spice and earthiness.
Taco seasoning: Packed with traditional spices that bring authentic southwest flavor.
Tomato paste: Deepens the flavor and adds a hint of tangy sweetness.
Vegetable oil: Perfect for frying the tortilla strips to crispy perfection.
Corn tortillas: Cut into strips and fried for that essential crunch in every bite.
Romaine lettuce: Provides fresh, crisp texture and a sturdy base for the salad.
Cherry tomatoes: Juicy bursts of sweetness adding color and freshness.
Black beans: Bring creamy texture, protein, and fiber to the mix.
Shredded cheddar cheese: Melts slightly over warm beef, adding gooey richness.
Pico de gallo: Offers bright, zesty notes and a touch of acidity.
Cilantro: Fresh herbaceous flavor that elevates every bite.
Sour cream: Creamy, cooling element that balances the spices.

How to Make Taco Salad

Step 1: Cook the Beef

Start by heating a large cast-iron skillet over medium-high heat and adding the ground beef. Break it apart with a wooden spoon, seasoning with kosher salt and freshly ground pepper. Stir in taco seasoning, tomato paste, and a splash of water to create a rich, flavorful sauce that coats every morsel. Cook until the beef is thoroughly browned and aromatic. This step lays the foundation of savory deliciousness that makes the Taco Salad so irresistible.

Step 2: Fry the Tortilla Strips

While the beef is cooking, pour vegetable oil into a separate large skillet to a depth of about half an inch and heat over medium-high until shimmering but not smoking. Fry the corn tortilla strips in batches, turning once until golden brown and crisp, which takes roughly two minutes. Drain them on paper towels and immediately season with salt. These crispy strips add the essential crunch and authenticity to your Taco Salad texture profile.

Step 3: Assemble the Salad Base

In a large bowl, toss the chopped romaine lettuce with a light sprinkle of salt, helping the leaves stay vibrant and flavorful. Then add halved cherry tomatoes, rinsed black beans, and the warm beef mixture. Toss gently to combine all the fresh and cooked components seamlessly, making sure each forkful will have a perfect balance of flavors and textures.

Step 4: Top and Finish

To complete your Taco Salad, scatter shredded cheddar cheese, dollops of pico de gallo, and fresh cilantro leaves over the salad. Add the golden tortilla strips on top for crunch, and finish with generous spoonfuls of cool sour cream. This final step layers texture, seasonings, and color that will delight every sense.

How to Serve Taco Salad

Garnishes

Feel free to get creative with garnishes to enhance your Taco Salad. Slices of ripe avocado, a squeeze of fresh lime juice, or a sprinkle of cotija cheese will make it even more special. Adding some pickled jalapeños can bring a spicy zing that contrasts beautifully with the creamy sour cream.

Side Dishes

This Taco Salad holds its own as a full meal, but serving it alongside warm, fluffy Mexican rice or some refried beans turns it into a festive feast. A side of freshly made guacamole and crunchy tortilla chips can also elevate the experience, offering dips and texture contrasts that invite sharing and conversation.

Creative Ways to Present

Presentation can make all the difference for your Taco Salad. Serve it in individual bowls layered with all toppings so guests get their customized crunch and freshness. Or build it in a clear glass trifle bowl to show off vibrant reds, greens, and golden tortilla strips. For a casual party vibe, use small mason jars or cups for portable, festive salad portions.

Make Ahead and Storage

Storing Leftovers

Store any leftover Taco Salad components separately to maintain the best texture. Keep the cooked beef in an airtight container in the refrigerator for up to three days. Keep the tortilla strips in a paper towel-lined container at room temperature to prevent sogginess.

Freezing

While parts of the Taco Salad freeze well, such as the seasoned cooked beef, avoid freezing fresh produce and crispy tortilla strips. Freeze the meat in a sealed container or freezer bag for up to two months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat the ground beef gently in a skillet over medium heat or in the microwave until warmed through. Add a sprinkle of water if it looks dry. Avoid reheating the lettuce or crispy elements, as they will lose their texture and freshness.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are great leaner alternatives that still absorb taco seasoning well and create a delicious Taco Salad. Just adjust cooking times to ensure the meat is fully cooked and juicy.

What if I’m vegetarian or vegan? How can I adapt this Taco Salad?

Swap the ground beef for seasoned tofu crumbles, cooked lentils, or sautéed mushrooms for a plant-based version. Use vegan cheese and sour cream alternatives, and you’ll have a vibrant, satisfying vegan Taco Salad that everyone will love.

Can I make the tortilla strips in the oven instead of frying?

Yes! Baking tortilla strips is a great way to lighten the dish. Toss the strips with a little oil and salt, spread on a baking sheet, and bake at 375°F for about 10-12 minutes until crisp and golden, tossing halfway through.

Is it better to assemble the Taco Salad all at once or layer ingredients?

For the freshest crunch, it’s best to toss the leafy greens, tomatoes, beans, and beef just before serving, and then add crispy tortilla strips and toppings on top. This keeps textures distinct and vibrant.

Can I prepare any parts of this recipe ahead of time?

Yes! You can cook and season the ground beef up to two days in advance and refrigerate. You can also fry tortilla strips a day ahead and store them in a dry container. Just assemble the salad shortly before serving for best flavor and texture.

Final Thoughts

This Taco Salad is truly one of those special meals that combines convenience with bold, fresh flavors and textures that everyone will adore. It’s flexible, colorful, and downright fun to eat, making it a perfect go-to for gatherings or a delightful weeknight dinner. I wholeheartedly encourage you to give this recipe a try and watch how quickly it becomes a household favorite, bringing a little fiesta to your table any day of the week!

Taco Salad Recipe

★★★★★

4.8 from 23 reviews

Author: Jack
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

A vibrant and flavorful Taco Salad featuring seasoned ground beef, crispy tortilla strips, fresh romaine lettuce, juicy cherry tomatoes, black beans, shredded cheddar, and a dollop of creamy sour cream. This hearty and colorful salad combines Tex-Mex flavors in a satisfying dish perfect for lunch or a casual dinner.

Instructions

Cook the Beef: In a large cast-iron skillet over medium-high heat, add ground beef and break it up into small pieces with a wooden spoon. Season with kosher salt and freshly ground black pepper. Stir in taco seasoning, tomato paste, and 2 tablespoons of water. Cook, stirring occasionally, until the beef is browned and cooked through, about 5 minutes. Remove from heat.
Prepare Tortilla Strips: Pour vegetable oil into another large skillet to a depth of 1/2 inch. Heat over medium-high heat until the oil is hot but not smoking. Fry the tortilla strips, turning them halfway through cooking, until they are golden brown, approximately 2 minutes. Use a slotted spoon or tongs to transfer the strips to a paper towel-lined plate and immediately season with salt to taste.
Assemble the Salad: In a large bowl, add the chopped romaine lettuce and season with a pinch of salt. Add halved cherry tomatoes, drained and rinsed black beans, and the seasoned beef mixture. Toss everything gently to combine evenly.
Add Toppings: Top the tossed salad with shredded cheddar cheese, pico de gallo, chopped cilantro, and the crispy tortilla strips.
Serve: Dollop sour cream over the salad just before serving. Mix gently if desired or leave as a creamy topping. Enjoy immediately for best texture and flavor.

Notes

Use fresh homemade taco seasoning or your favorite store-bought brand for convenience.
Be careful when frying tortilla strips to avoid burning; remove as soon as they turn golden brown.
You can substitute romaine with iceberg lettuce or mixed greens if preferred.
For a lighter version, bake tortilla strips instead of frying them.
To make this recipe vegetarian, replace ground beef with a plant-based protein or omit it entirely.
Adjust the amount of sour cream or use a dairy-free alternative if needed for dietary restrictions.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Sautéing, Frying, Tossing
Cuisine: Tex-Mex