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Yellow corn, green peppers, black olives, cheese, tomatoes, lettuce & ground beef with Better Thank Takeout Taco Salad Recipe graphic | A Reinvented Mom
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4.75 from 4 votes

Classic Taco Salad

Switch up taco night with this homemade taco salad recipe -it's loaded with seasoned ground beef and all your favorite taco toppings. Perfect for quick dinners and potluck parties.
Prep Time10 minutes
Cook Time15 minutes
0 minutes
Total Time25 minutes
Course: Main Dish, Salad, Weeknight Meal
Cuisine: Mexican
Servings: 4
Calories: 306kcal
Author: Lori

Equipment

Ingredients

Base Salad Ingredients

  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning mix
  • 1/2 cup water
  • 1 head lettuce iceberg or romaine, chopped

Salad Dressing

  • 1/2 cup Ranch dressing
  • 2 tablespoons taco sauce

Optional Toppings

  • tomatoes chopped
  • fiesta corn
  • black beans drained
  • mild cheddar cheese or Mexican blend cheese shredded
  • avocado slices or chunks
  • green pepper diced
  • black olives sliced
  • red or green onions sliced
  • jalapeno pepper sliced
  • fresh cilantro
  • sour cream
  • salsa
  • tortilla chips

Instructions

Dressing Instructions

  • Whisk together Ranch dressing with taco sauce until thoroughly mixed. Refrigerate until ready to serve.
    1/2 cup Ranch dressing, 2 tablespoons taco sauce

Salad Instructions

  • Brown ground beef until it's no longer pink. Drain excess grease if necessary.
    1 pound lean ground beef
  • Add the taco seasoning and water to the cooked ground beef. Cook until the liquid is absorbed.
    2 tablespoons taco seasoning mix, 1/2 cup water
  • Allow the seasoned meat to slightly cool before serving on lettuce.
  • Add desired toppings and dressing when you're ready to serve.

Notes

  • Additional meat options: ground turkey, shredded chicken, pork, beef or a meatless protein.
  • Salad dressing options: Catalina or French dressing.
  • Make ahead tips:
    • Cook the meat ahead of time & store in the refrigerator.
    • Prep & chop the toppings earlier in the day and refrigerate in separate containers until needed.
  • Serving suggestions:
    • Set up buffet style for "make your own" salads.
    • For family style service or parties, combine all the ingredients in a large bowl. Add the dressing just before serving and toss to combine.
    • Recipe makes 4 large salads or 6 smaller salads.
  • Optional toppings are not included in the nutritional information. The nutritional information will vary based on toppings selected.

Nutrition

Calories: 306kcal | Carbohydrates: 7g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 633mg | Potassium: 611mg | Fiber: 2g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 3mg