I’ve lost track of how many times I’ve whipped up this taco salad. It’s my go-to for a quick and satisfying meal.
Ingredients for Taco Salad
The charm of this Tex-Mex-inspired salad is its versatility. You can customize it with your favorite ingredients or whatever you have on hand.
– Meat: I use lean ground beef (80/20), ground turkey, or ground chicken, depending on what’s available.
– Seasoning: Season the meat with either a store-bought taco seasoning packet or a homemade mix. Making your own is simple with spices like paprika, garlic powder, onion powder, and oregano.
– Lettuce: Romaine or iceberg lettuce works best for its crunch and sturdiness, holding up well under lots of toppings. More tender greens like mesclun aren’t ideal.
– Toppings: Anything you enjoy on a taco works here. Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry/Roma tomatoes.
Extra Toppings
Enhance your salad with these additional toppings for extra flavor, crunch, and color:
– Crunchy: Tortilla chips, Doritos, tortilla strips, or corn chips.
– Spicy/Zesty: Jalapenos, red onion, or hot sauce.
– Fresh: Guacamole or a squeeze of fresh lime juice.
Taco Salad Dressing
– Classic: Sour cream and salsa or Pico de Gallo are our go-to dressings. Easy and delicious.
– Creamy: Try avocado dressing, chipotle ranch dressing, or creamy garlic dressing.
– Zesty: Cilantro lime dressing or Catalina dressing.
How to Make Taco Salad
1. Cook and Season the Meat: Brown the ground beef (or your preferred meat) and season it (see recipe below). Add beans if desired.
2. Prep the Lettuce: Wash and spin dry the lettuce. Top with the cooked beef mixture and your favorite toppings.
3. Serve: Scoop into a large serving bowl or individual plates. Finish with tortilla chips, sour cream, and salsa.
Enjoy this simple and customizable taco salad for a quick, flavorful meal!