Easy Taco Salad Recipe

how to make the best taco salad recipe with creamy southwest dressing

5 from 1 vote

This Easy Taco Salad is a quick and easy weeknight meal that is super versatile and everyone looks forward to. Add your favorite taco meat, toppings, and crunchy tortilla strips or chips then top with a drizzle of Southwest ranch dressing.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Tex-Mex

Servings: servings

Calories: 572kcal

Author: The Carefree Kitchen

Ingredients

Beef Taco Salad Meat

1 lb Ground Beef 80/20 or 85/15 fat content
1½ Tablespoons Taco Seasoning
¼ cup Water

Sauteed Corn

1 teaspoon Olive Oil
1 cup Corn Kernels frozen or fresh
¼ teaspoon Salt
⅛ teaspoon Pepper

Salad

8 cups Romaine Lettuce washed and cut into 1" pieces
1½ cups Cheddar Cheese shredded
1 cup Diced Tomatoes
1 cup Black Beans rinsed and drained
¼ cup Red Onions chopped
1 Avocado diced
2 cups Tortilla Strips or crushed tortilla chips

Southwest Dressing

¾ cup Ranch Dressing
¾ cup Salsa

Instructions

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.
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.
In a large bowl, add the chopped lettuce. Layer on the cooked beef, sauteed corn, cheddar cheese, diced tomatoes, black beans, onions, and avocado.
In a small bowl, mix together the ranch dressing and salsa until well combined, then drizzle over the taco salad.
Top with tortilla strips before serving. Enjoy!

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