Introduction
This Taco Salad is your favorite deconstructed taco, transformed into a vibrant, crunchy, and satisfying meal-in-a-bowl. You get all the classic flavors—seasoned beef, creamy avocado, and sharp cheese—served over crisp lettuce instead of a tortilla. It’s the perfect solution for a quick weeknight dinner that feels fun and fresh.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef (such as 90% lean)
- 1 packet taco seasoning
- 4 cups romaine lettuce
- 3/4 cup black beans (rinsed and drained)
- 1/2 cup corn kernels
- 1/2 cup diced tomato
- 1 avocado (peeled, seeded and diced)
- 3/4 cup cheddar cheese (shredded)
- 1/4 cup sliced olives
- 1 cup tortilla strips (plus more for garnish)
- 2/3 cup catalina salad dressing (can also use ranch dressing)
- 1/4 cup sour cream
- cilantro leaves for garnish (optional)
Instructions
- In a large skillet over medium-high heat, warm the olive oil. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 7-8 minutes. Drain any excess fat.
- Add the taco seasoning packet to the cooked beef, along with the amount of water specified on the packet. Stir to combine and simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly.
- While the beef cooks, divide the romaine lettuce evenly among four large serving bowls or plates.
- Arrange the cooled seasoned beef, black beans, corn, diced tomato, avocado, shredded cheddar cheese, sliced olives, and 1 cup of tortilla strips over the lettuce in separate sections or layered on top.
- Drizzle each salad with the Catalina dressing (or ranch), add a dollop of sour cream, and garnish with extra tortilla strips and optional cilantro leaves. Serve immediately.
Variations
- Individual Salad Jars: For a make-ahead lunch, layer the dressing at the bottom of a jar, followed by the beef and beans, then the harder vegetables, cheese, lettuce, and tortilla strips on top. Shake to mix when ready to eat.
- Vegetarian Version: Simply omit the ground beef and double the black beans and corn for a hearty, protein-packed plant-based meal.
- Layered Party Dip: Prepare the seasoned beef and all toppings. In a clear glass trifle dish, create layers starting with lettuce, then beef, beans, corn, tomatoes, cheese, and olives. Top with avocado, sour cream, and tortilla strips. Serve with large spoons.
- Low-Carb Version: Skip the tortilla strips entirely and serve the taco salad mixture over the lettuce for a keto-friendly option.
Tips for Success
- Prep Veggies First: Chop all your vegetables before you start cooking the beef to ensure a smooth, quick assembly.
- Cool the Beef: Letting the seasoned beef cool slightly before adding it to the salad prevents the lettuce from wilting.
- Crisp Lettuce: Ensure your romaine lettuce is thoroughly dried after washing to keep the salad crisp and to prevent the dressing from becoming watery.
- Customize Your Bowl: Let everyone build their own salad by placing all the toppings and dressings in separate bowls on the table.
Storage & Reheating
Store all components separately in airtight containers in the refrigerator for up to 3 days. The lettuce, tortilla strips, and avocado are best added fresh. To reheat the beef mixture, warm it gently in the microwave or on the stovetop with a splash of water.
FAQ
Can I use a different protein?
Yes, ground turkey, chicken, or even plant-based crumbles work perfectly in place of the ground beef. Prepare it the same way using the taco seasoning.
What can I use instead of Catalina dressing?
Ranch dressing is a great alternative, as listed. A creamy cilantro-lime dressing or a simple salsa also pairs wonderfully.
How do I keep the avocado from browning?
Toss the diced avocado with a small squeeze of lime or lemon juice after adding it to the salad, or simply add it right before serving.
Are the tortilla strips necessary?
No, they add a great crunch but you can omit them or substitute with crushed tortilla chips.
Can I make this recipe ahead of time?
You can cook the beef and prep all the vegetables a day ahead, but assemble the salads just before serving for the best texture.
Is there a way to make this less spicy?
The spice level comes from your chosen taco seasoning packet. Opt for a “mild” version to control the heat.
