Here’s a fresh and flavorful Taco Salad recipe — crunchy, savory, and easy to customize 🌮🥗
Taco Salad
Ingredients
For the Salad Base:
- 4 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup cooked corn (optional)
- ½ cup sliced black olives (optional)
- ½ cup diced red onion (optional)
- 1 avocado, diced
For the Protein:
- 1 lb ground beef, cooked and seasoned with taco seasoning
- OR shredded chicken, seasoned with taco seasoning
- OR black beans for a vegetarian option
Toppings & Extras:
- Tortilla chips, crushed or whole for scooping
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Jalapeños (optional)
- Lime wedges
Instructions
- Prepare Protein
- Cook ground beef in a skillet over medium heat. Drain excess fat and stir in taco seasoning (store-bought or homemade).
- Assemble Salad
- In a large bowl or platter, layer lettuce, tomatoes, cheese, corn, olives, onion, and avocado.
- Add cooked protein on top.
- Add Toppings
- Sprinkle with crushed tortilla chips, drizzle with sour cream, and add salsa or pico de gallo.
- Garnish with lime wedges and jalapeños if desired.
- Serve
- Toss lightly before serving, or serve deconstructed so everyone can scoop their own.
Tips
- Make it ahead: Keep chips and dressing separate until serving to stay crunchy.
- Add extra flavor: Top with cilantro, hot sauce, or shredded lettuce mixed with cabbage for crunch.
- Low-carb option: Skip the tortilla chips and serve in a large lettuce bowl.
If you want, I can also give a sheet-pan taco salad version that’s easy to prep and serve for a crowd.
