The Best Taco Salad: A Flavor Fiesta with Ground Beef!

Welcome to our flavorful journey into the world of taco salad!

If you’re a fan of Mexican cuisine and crave a satisfying meal that’s both delicious and easy to prepare, you’re in for a treat.

Today, we’re diving into the irresistible combination of crisp lettuce, juicy tomatoes, creamy avocado, flavorful salsa, and perfectly seasoned ground beef, all coming together to create the ultimate taco salad experience.

This recipe is super easy to make and is customizable. Simply pour all your favorite ingredients in a bowl, mix it all together, and serve with your favorite dressing and crushed tortilla chips.

Simply pour all your favorite ingredients in a bowl, mix it all together, and serve with your favorite dressing and crushed tortilla chips.

The recipe below includes ground beef, but this can be switched out for steak, chicken, or any other meat.

Our personal favorite ground beef is from a local company in Newcastle, CA called Crater Hill Livestock. Their cows are grass-fed and grain finished for 240 days and the meat is delicious! You can find out more on their Instagram @blondebowling.

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for your next gathering, this taco salad with ground beef recipe is sure to become a staple in your kitchen.

Additionally, you can cook the meat in the morning, at lunch, or even the night before. This makes the assembly time in less than 15 minutes when dinnertime comes around!

This taco salad recipe can be made in under 15 minutes! Cook the meat ahead of time for an even quicker assembly time.

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for your next gathering, this taco salad with ground beef recipe is sure to become a staple in your kitchen.

Get ready to excite your taste buds and discover a new favorite dish!

Equipment Needed for Taco Salad:

• frying pan to cook taco meat
• large salad bowl
• salad tongs

Ingredients Needed:

• 2-3 lbs ground beef
• 2 packets/2-3 tbsp taco seasoning
• 1 bag romaine lettuce
• 1 can kidney beans (drained and rinsed)
• 1 can garbanzo beans (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 1 can whole black olives (drained)
• 1 can corn (drained)
• 1 red bell pepper (diced)
• 8 oz shredded cheddar cheese
• 1 avocado (diced)
• 1 pint cherry tomatoes
• fresh cilantro (chopped)
• 1 cucumber (diced)
• ranch
• salsa
• pickled jalapeños (optional)
• hot sauce (optional)
• tortilla chips

How to Make Taco Salad:

Cook ground beef in a frying pan (we prefer grass-fed beef, but any will do). Add the taco seasoning to the meat and cook all the way until done.

Pour bagged salad mix into a large salad bowl.

Open all cans of kidney, garbanzo, black beans, olives, and corn. Drain and rinse in a colander then add to the salad bowl.

Add chopped red pepper, shredded cheese, avocado, tomatoes, cilantro, and cucumber.

Stir to combine ingredients.

Crush tortilla chips in a separate bowl or plate and then layer on the salad. Top with warm ground taco meat.

Top with ranch, salsa, jalapeños, and hot sauce to taste.

Enjoy!

See the step-by-step video on Instagram here.

Interested in a lunch idea that can be made in under 15 minutes? Check out this muffuletta sandwich recipe here.

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We’d love to know if you made this recipe! Be sure to tag us on Instagram so we can see using @nanaskitchentable