Classic Taco Salad

Thomas Ainsworth

Inspired by Tex-Mex flavors and the nostalgic charm of potluck gatherings, this Classic Taco Salad offers bold flavor, satisfying crunch, and vibrant visual appeal. With seasoned ground beef, crisp romaine, creamy avocado, and crunchy tortilla strips, it’s a full meal in a bowl—perfect for weeknight dinners or festive casual entertaining.

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Prep Time 20

Cook Time 15

Total Time 35

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 689 kcal

Equipment

Large skillet
Salad bowl
Sharp Knife
Cutting board
Wooden spoon or spatula

Ingredients

For the Salad Base:

8 cups romaine lettuce chopped; use freshly rinsed and crisped
1 cup cherry tomatoes halved; use sweet, ripe tomatoes for best flavor
1 cup canned black beans drained and rinsed
1 cup corn kernels preferably fire-roasted for a smoky touch
1 medium avocado ripe, diced
1 cup shredded cheddar cheese sharp, aged cheddar preferred
1 cup tortilla strips or crushed tortilla chips for crunch

For the Beef:

1 pound ground beef 80/20 blend for richness
2 teaspoons olive oil extra virgin
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon garlic powder
0.25 teaspoon kosher salt to taste

For the Dressing:

0.5 cup sour cream or use Greek yogurt for tang
2 tablespoons lime juice freshly squeezed
1 tablespoon hot sauce optional, for heat

Instructions

Heat a large skillet over medium-high heat (190°F / 88°C). Add olive oil, then the ground beef. Break it up using a wooden spoon and cook until browned, about 7–8 minutes.
Stir in chili powder, cumin, garlic powder, and salt. Cook another 2–3 minutes until fragrant and well mixed. Set aside to cool slightly.
In a bowl, stir together sour cream, lime juice, and hot sauce for the dressing. Whisk until smooth and creamy.
In a large salad bowl, combine chopped romaine, cherry tomatoes, black beans, corn, avocado, cheddar cheese, and tortilla strips.
Add the slightly cooled ground beef on top. Drizzle with dressing and toss gently to coat, or serve dressing on the side.

Notes

You can substitute ground turkey or black lentils for a leaner or vegetarian version.
Make the beef and dressing up to 2 days in advance to save time.
For extra crunch, use freshly baked tortilla strips.

Nutrition

Calories: 689kcalCarbohydrates: 30gProtein: 33gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 126mgSodium: 822mgPotassium: 1181mgFiber: 10gSugar: 6gVitamin A: 9662IUVitamin C: 21mgCalcium: 319mgIron: 5mg

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