Taco Salad

Easy Taco Salad

The next time taco Tuesday rolls around, give this easy Taco Salad a try. It’s full of seasoned ground beef, sauteed corn, romaine lettuce, shredded cheese, black beans, and veggies then topped with crunchy tortilla strips and our creamy homemade Southwest ranch dressing.

Besides being delicious, one of the best parts of this recipe is that it’s super versatile. You can add in any of your favorite taco toppings, or whatever you happen to have around. Leftover chicken or beef works great, and feel free to substitute tortilla chips for the strips.

Key Ingredients

• Ground Beef – use either 80/20 or 85/15 lean ground beef so it won’t be as greasy. You can also replace it with ground turkey, shredded chicken, or skip the meat altogether and make this a vegetarian salad.
• Taco Seasoning – either purchase store-bought taco seasoning, or make your own Homemade Taco Seasoning.
• Corn – frozen corn works great, or you can use fresh corn if it’s available.
• Romaine Lettuce – I love romaine for salads, but you can use iceberg lettuce or any kind of greens that you’d like.
• Shredded Cheese – use shredded cheddar cheese or even pepper jack cheese for a little spice.
• Diced Tomatoes – canned diced tomatoes work great. Or, you can dice fresh tomatoes.
• Black Beans – make sure to rinse and drain the beans before using. You could substitute pinto beans, chickpeas, or really any kind of beans that you like.
• Red Onions – chop these into small pieces so that no one gets a huge bite.
• Avocado – dice into smaller pieces, or add slices to top the salad with.
• Tortilla Stips – these add great crunch, and complete the “taco” part of the salad. You can also use broken or whole tortilla chips.

More Topping Ideas

• Sliced green onions
• Sour cream
• Olives
• Bell peppers
• Pico de gallo
• Guacamole
• Sliced jalapenos

How to Make Taco Salad

1. Cook the taco meat. Heat a large skillet over medium heat, then add the ground beef, taco seasoning, and water.  Cook until there is only a little pink left, breaking up the beef with a wooden spoon or spatula. Remove from the skillet and drain on a paper towel lined plate.
2. Saute the corn. Heat a separate pan over medium heat and add the oil. Once hot, add the frozen (or fresh) corn and cook, stirring frequently, for about 5 minutes or until lightly sauteed and warm. Remove from the heat and season with salt and pepper. Set aside to cool.
3. Assemble the salad. In a large bowl, add the chopped lettuce. Layer on the cooked beef, sauteed corn, cheddar cheese, diced tomatoes, black beans, onions, and avocado.
4. Make the Taco Salad Dressing. In a small bowl, mix together the ranch dressing and salsa until well combined, then drizzle over the taco salad.
5. Serve. Top with tortilla strips before serving. Enjoy!

How to Make Taco Salad

1. Cook the taco meat. Heat a large skillet over medium heat, then add the ground beef, taco seasoning, and water.  Cook until there is only a little pink left, breaking up the beef with a wooden spoon or spatula. Remove from the skillet and drain on a paper towel lined plate.
2. Saute the corn. Heat a separate pan over medium heat and add the oil. Once hot, add the frozen (or fresh) corn and cook, stirring frequently, for about 5 minutes or until lightly sauteed and warm. Remove from the heat and season with salt and pepper. Set aside to cool.
3. Assemble the salad. In a large bowl, add the chopped lettuce. Layer on the cooked beef, sauteed corn, cheddar cheese, diced tomatoes, black beans, onions, and avocado.
4. Make the Taco Salad Dressing. In a small bowl, mix together the ranch dressing and salsa until well combined, then drizzle over the taco salad.
5. Serve. Top with tortilla strips before serving. Enjoy!