Easy Taco Salad Recipe

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

5 from 1 vote

This easy recipe for 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 pound ground beef 80/20 or 85/15 fat content
1½ tablespoons taco seasoning
1/4 cup water

Sauteed Corn

1 teaspoon olive oil
1 cup corn kernels frozen or fresh
1/4 teaspoon salt
1/8 teaspoon black pepper

Salad

8 cups romaine lettuce washed and cut into 1" pieces
1½ cups cheddar cheese shredded
1 cup tomatoes diced
1 cup black beans rinsed and drained
1/4 cup red onions chopped
1 avocado diced
2 cups tortilla strips

Southwest Dressing

3/4 cup ranch dressing
3/4 cup salsa

US Customary - Metric

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 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!

Notes

Storing leftovers: store components separately in the fridge for up to 3 days. Do not cut the avocado ahead of time, or it will turn brown.

Nutrition