Taco salad is a tasty, flexible dish that’s easy to prepare and ideal for weeknights, potlucks or casual gatherings. Serve it buffet-style so everyone can customize their bowl with their favorite toppings. Below is a reliable recipe, helpful tips and variations to make taco salad your own.
Frequently Asked Questions When Making Taco Salad
What kind of meat is best?
Any ground meat works well: beef, turkey, pork or chicken. You can also use shredded cooked meats like chicken or pork. For a plant-based version, try textured vegetable protein (TVP), crumbled tofu, mushrooms or lentils for a satisfying texture and flavor.
How can I make taco salad healthier?
Small swaps make a big difference:
- Choose lean ground meat or a plant-based protein, or mix meat with finely chopped mushrooms or lentils.
- Add extra vegetables such as bell peppers, cucumbers, red cabbage or carrots for fiber and color.
- Replace sour cream with Greek yogurt seasoned with cumin, garlic powder and lime juice.
- Skip fried tortilla chips or serve them on the side to control portions and keep them crisp.
What are some time-saving tips when making taco salad?
- Wash and prepare vegetables ahead of time and store them separately in the fridge for 2–3 days.
- Cook extra protein and freeze portions for quick meals later.
- Make a batch of homemade taco seasoning and keep it on hand.
- Use pre-cooked leftovers like grilled chicken, steak or pork strips to speed assembly.
- Buy pre-washed lettuce mixes to save chopping time.
Can I make taco salad in a jar?
Yes. Layer ingredients to prevent sogginess: start with dressing, salsa or sour cream on the bottom, then add the protein and heavier ingredients like beans and corn. Top with lettuce and other vegetables. If you include avocado, toss with lime or add it just before eating. Keep chips separate until serving so they stay crisp, and refrigerate until ready to eat.
What are some other toppings?
There are no strict rules—mix and match to suit your taste. Popular additions include:
- Black olives
- Cotija or feta cheese
- Red cabbage
- Grated carrots
- Coleslaw mix
- Fresh parsley or cilantro
- Fried tortilla strips
- Cucumbers
- Mango or fruit salsa
How can I turn this into a Taco Salad Bowl?
Swap some or all of the lettuce for a whole grain to make a heartier bowl. Quinoa, bulgur, brown rice, wheat berries or farro all make excellent bases and add fiber, nutrients and staying power.
Recipe for Taco Salad
Taco Salad
Ingredients
- 1 lb ground meat beef, pork or poultry
- 2 Tbsp taco seasoning
- 1 head of lettuce chopped
- 1 cup fresh tomatoes diced
- 1 cup black beans
- 1 cup frozen or canned corn
- 1 avocado diced
- 1 cup cheddar cheese shredded
- 1/2 cup cilantro chopped
- 2 green onions chopped
- 1 to 2 cups tortilla chips
- 1 cup salsa
- 1/2 cup sour cream
Instructions
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Cook the ground meat in a skillet over medium heat until browned and cooked through, about 6–8 minutes. Drain excess fat, then stir in taco seasoning with 2 tablespoons of water. Heat until combined and remove from the heat.
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Arrange separate bowls or a large platter with chopped lettuce, diced tomatoes, black beans, corn, diced avocado, shredded cheddar and the seasoned meat. Serve green onions, cilantro, salsa and sour cream on the side so everyone can add what they like.
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Provide each person with a large plate or bowl (a rimmed plate or pie plate is useful for tossing). Let diners layer and toss their own salad just before eating.
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Keep leftover components stored separately in the fridge to maintain freshness for several days.
Video
Notes
- Sweet peppers, jalapeños, red onions, olives, cotija or feta cheese
Nutrition values shown are for a serving made with ground beef and typical toppings; values will vary with ingredient choices.
What are your favorite taco salad toppings? Do you prefer taco salad, hard tacos or tortilla wraps? Share your thoughts below or tag @getgettys on Instagram to join the conversation.
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