You will love this classic Tex-Mex dish that takes around 20 minutes to make! This easy Ground Beef Taco Salad is full of amazing flavor from savory beef, cool sour cream, and spicy salsa!
You all know I always talk about my love of tacos. I can eat taco anything, any day of the week! One of my favorite versions to make is a nice Taco Salad!
I love crisp lettuce puled high with taco seasoned beef, cheese, sour cream, salsa and some tortilla chips on the side. It is such a refreshing and fulfilling meal.
Taco Tuesdays can always be fun by changing up the type of tacos being served!
How to make a Taco Salad:
Now this taco salad can essentially be gluten free as I am not making a tortilla shell. Also leave off your tortilla chips if they are made with flour.
This is my dad's favorite way I make tacos. He has had to live gluten free for many years now, so he really enjoys taco salads. My Homemade Taco Seasoning is a great thing to use to season your beef!
The prep time for this recipe is very quick. Cook your beef, prep your lettuce, dice tomatoes or any other toppings you want then you are done!
- Ground Beef
- Taco Seasoning
- Romaine Lettuce
- Optional toppings: Tomatoes, Onions, Jalapenos, Cheese or Sour Cream
Step One - Warm oil in a skillet over medium heat. Add ground beef and cook and crumble. Drain off fat as needed.
Step Two - Once ground beef is browned add in taco seasoning and salsa. Stir to coat the meat in seasoning.
- Tip: I will sometimes add 2 tablespoons of water to the meat when adding the seasoning in. This will allow the seasoning to mix a bit easier with the meat.
Step Three - Wash and dice romaine lettuce. Spoon taco meat onto salads and serve with desired toppings.
Should I serve my taco salad hot or cold?
Well the best answer for this question is, YES!!!
You can definitely serve this recipe as fresh as you can make it. Meat right from the pan on top of freshly cut lettuce, topped with shredded cheese, sour cream, tomatoes right from the fridge is exactly how this meal is supposed to be enjoyed.
If you want though you can let the meat cool, then refrigerate it and crumble on top of the salad. Typically you do want the meat to be warmed up, whether that be on the stove top or microwave is up to you!
Which brings me to my next question!
Can I make Taco Salads ahead of time?
You definitely can make a taco salad ahead of time!
Cook your meat as according to the instructions. Allow the meat to cool, then place into an air-tight food storage container. Place in the refrigerator or freezer.
When ready to serve be sure to thaw meat out if frozen, but then warm up in the microwave or on the stove top.
If warming up on the stove top you may want to add two tablespoons of water to the meat to add some moisture back in for cooking.
Once warmed up, mix in some additional salsa if you want! Serve as usual.
What Can I serve with my Taco Salad?
I typically like to have my taco salad as a stand alone meal but some Mexican Rice can add an additional hearty option to go along with this salad! Or you can make my Chipolte Copy-Cat recipe Cilantro Lime Rice.
Toppings for a taco salad:
Some of the best toppings for taco salad are shredded cheese, sour cream, and salsa. Sliced avocados or sliced fresh jalapenos would be very flavorful as well.
Make yourself a home made Pico de Gallo or Guacamole or a Fiesta Ranch dressing if you want to get creative! I hope you enjoy and love this recipe as much as my family does.
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Ground Beef Taco Salad
- 2 teaspoons oil
- 1 pound ground beef
- 1 oz taco seasoning
- ¾ cup salsa
- 1 head romaine lettuce
- Optional toppings: Cheese, Sour Cream, Salsa, etc.
- Warm oil in a skillet over medium heat. Add ground beef and cook and crumble. Drain off fat as needed.
- Once ground beef is browned add in taco seasoning and salsa. Stir to coat the meat in seasoning.
- Wash and dice romaine lettuce. Spoon taco meat onto salads and serve with desired toppings.