This Taco Salad is loaded with classic taco ingredients like seasoned ground beef, lettuce, corn, black beans, and avocado. A creamy, tangy Greek yogurt salsa dressing is drizzled on top. Perfect for dinner or sharing at a gathering!
I love serving this taco salad for dinner. I’ve made a few other taco-inspired salads, like taco pasta salad, but this is my favorite to serve for a meal. It has all the ingredients of ground beef tacos with lots of extra veggies. It’s filling but still pretty light. I pair it with an irresistible Greek yogurt dressing that’s super simple to make too.
Why This Is The Best Taco Salad Recipe
This salad is a huge hit with my entire family. Here are a few reasons why we love it.
- Easy dinner idea. I love making this salad on busy weeknights. It’s filling and packed with veggies but takes me just 20 minutes or so to prepare.
- The dressing! In my opinion, the dressing is the most stand-out part of this taco salad recipe. It’s made with Greek yogurt, salsa, lime juice, and a few seasonings. It’s creamy and tangy with a flavor that really enhances the flavors of the salad.
- Great for meal prep. This salad lasts for several days, though I keep the meat, dressing, and tortilla chips separate. I prefer it with the taco meat warmed up so I’ll pop a bit in the microwave and add it to the salad just before enjoying. It makes a great lunch!
What You’ll Need
This salad is made with many of the typical ingredients found in ground beef tacos, plus a creamy Greek yogurt dressing. The exact measurements can be found in the recipe card below.
Salad Ingredients
- Ground beef – I like to use 80/20 lean ground beef.
- Olive oil
- Taco seasoning – I use about an ounce of my homemade taco seasoning but a packet of seasoning works too.
- Salt & pepper
- Veggies – Romaine lettuce, cherry tomatoes, sweet corn, red onion, and avocado. Canned, frozen, or fresh sweet corn all work.
- Black beans – Drained and rinsed first.
- Cheese – Feel free to replace cheddar with other cheeses like pepper jack, crumbled feta, or cotija for a different flavor profile.
- Tortilla chips – Roughly crushed to mix in easily with the other ingredients.
Dressing Ingredients
- Greek yogurt – The creamy, tangy base to the dressing.
- Salsa – I use my homemade salsa but any salsa you prefer will work. Feel free to customize the flavor by using mild, medium, or spicy salsa.
- Fresh lime juice – Adds a bit of acidity and freshness to the dressing.
- Olive oil
- Spices – Chili powder, cumin, salt, and black pepper add flavor to the dressing.
How To Make Taco Salad
This salad is super simple and easy to prepare, just like tacos themselves. The printable version of the instructions can be found in the recipe card below.
- Cook the meat. Cook the ground beef in the olive oil with the taco seasoning, salt, and pepper. Cook until browned, about 7-8 minutes. Drain any excess grease and set aside.
- Make the dressing. Whisk together the dressing ingredients. Cover and refrigerate until ready to serve.
- Assemble. Start assembling the salad on a large serving bowl or individual plates. Layer the ingredients in the following order – lettuce, tomatoes, corn, black beans, onion, avocado, and shredded cheese. Add the cooked ground beef on the top and sprinkle with the crushed tortilla chips. Serve the salad dressing on the side.
Salad Variations
Here are a few different ways I’ve customized this salad in the past. Feel free to adjust it to your tastes and preferences.
- Add other toppings. Top with sliced pickled jalapeños for an extra kick or some diced bell peppers for a sweet crunch. You can also sprinkle green onions or freshly chopped cilantro for added freshness. Other topping ideas: pico de gallo, avocado crema, a dollop of sour cream, black olives or guacamole.
- Use a different protein. Switch ground beef for ground turkey, ground chicken, or plant-based crumbles for a different protein option.
- Customize the salsa. Use spicy, medium, mild salsa or salsa verde depending on your preference. Even pineapple salsa or mango salsa can be a fun addition for a slightly sweet twist.
- Try different chips. In place of the tortilla chips, try nacho cheese Doritos or crushed taco shells.
Serving Suggestions
As noted in the instructions, I will either make this as one big salad on a large serving platter or assemble the salads on individual plates. I find the big platter is ideal for gatherings and potlucks while the individual plates are perfect for meal prep or family dinner.
I recommend serving the dressing on the side so everyone can add the amount they prefer. It’s also helpful to prevent the salad from getting soggy.
Make Ahead & Storage
- Make ahead. You can cook the beef and prepare the dressing in advance. Store them separately in the fridge, and assemble the salad just before serving. Reheat the cooked ground beef in a microwave or skillet until warm before serving it with the salad.
- Fridge. Store leftover salad (without tortilla chips or dressing) in an airtight container in the refrigerator for up to 2 days. Keep the tortilla chips and dressing separate to maintain freshness.
More Salad Recipes
Taco Salad
Ingredients
- 1 pound ground beef
- 1 Tablespoon olive oil
- 1 packet taco seasoning about 1 ounce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup sweet corn
- 1/2 cup red onion diced
- 1 cup black beans rinsed and drained
- 1 avocado diced
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips roughly crushed
Dressing Ingredients
- 1/2 cup plain Greek yogurt
- 1/2 cup salsa your favorite kind
- 1 tablespoon fresh lime juice
- 1 Tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over medium heat. Add the ground beef and stir in the taco seasoning, salt, and pepper. Cook until browned and fully cooked, about 7-8 minutes. Drain any excess grease, and set aside to cool slightly.
- For the dressing, whisk together Greek yogurt, salsa, lime juice, olive oil, chili powder, cumin, salt and pepper. Taste and adjust seasoning as needed, then refrigerate until ready to serve.
- Start assembling the salad in a large serving bowl, serving platter, or individual plates. Begin with the romaine, followed by the cherry tomatoes, sweet corn, black beans, red onion, avocado, and shredded cheddar cheese.
- Add the cooked ground beef to the salad. Sprinkle the crushed tortilla chips over the top for crunch.
- Serve the salsa-yogurt dressing on the side, so each person can add their preferred amount.
- Serve immediately and enjoy!
Last Step:
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Notes
- You can cook the beef and prepare the dressing in advance. Store them separately in the fridge, and assemble the salad just before serving.
- Reheat the cooked ground beef in a microwave or skillet until warm before serving it with the salad.
Nutrition
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