Taco Salad

Taco salad is the twist on Taco Tuesday you didn’t know you needed. It’s the perfect combination of flavors and textures. This dish has a base of crisp and refreshing lettuce and is topped with juicy, seasoned ground beef, rich shredded cheese, and crunchy, nacho-flavored tortilla chips. It is all tied together with a tangy Catalina dressing. It’s a brilliant way to use up pantry staples and fresh produce that makes it come together in a snap.

Taco Salad Ingredients

• Ground beef: This ingredient makes the salad savory and substantial, bringing rich flavor and protein.
• Reduced-sodium taco seasoning: The seasoning adds a zesty and spicy kick to the beef, enhancing its taste while keeping the sodium content in check. For the best flavor use homemade taco seasoning.
• Water: It helps dissolve and distribute the taco seasoning evenly throughout the beef, ensuring a consistent flavor.
• Iceberg lettuce: Crisp and refreshing, it balances the rich flavors of the beef and cheese.
• Shredded cheddar cheese: Rich and sharp cheddar cheese complements the spiciness of the seasoned beef.
• Nacho-flavored tortilla chips: These chips add a satisfying crunch and burst of nacho flavor to give this salad an unexpected edge.
• Catalina salad dressing: This dressing provides a tangy and sweet finish that ties all the flavors together with its smooth texture.
• Diced tomatoes (optional ): These add a juicy and fresh element that enhances the overall flavor and texture of the salad.
• Black beans (optional): They provide a boost of protein and hearty texture making the salad more filling.
• Avocado (optional): Creamy and rich avocado adds a smooth texture and healthy fats to the salad.
• Salsa or pico de gallo (optional): This topping offers a zesty and fresh flavor and adds a vibrant touch to the dish.

Directions

Step 1: Cook the beef

In a large skillet, cook the ground beef over medium heat for six to eight minutes or until it is no longer pink. Break it into smaller pieces as it cooks. Drain any excess fat from the skillet. Stir in the taco seasoning and water and bring the mixture to a boil. Reduce the heat and let it simmer while uncovered for four to six minutes. Stir occasionally until the mixture thickens. Allow it to cool slightly.

Step 2: Assemble the salad

In a large bowl, toss the torn iceberg lettuce with the shredded cheddar cheese. Top the lettuce mixture with the cooked beef and broken nacho-flavored tortilla chips. Drizzle the Catalina salad dressing over the top and toss the salad to combine all the ingredients evenly. Serve the salad immediately and add the optional diced tomatoes, black beans, cubed avocado, and salsa or pico de gallo for topping.

Taco Salad Variations

• Try different chips: Use regular tortilla chips, blue corn chips, or even flavored chips like spicy nacho or ranch to change up the crunch and flavor.
• Use different protein sources: Substitute ground beef with ground turkey, chicken, or plant-based meat alternatives for a lighter or vegetarian version.
• Incorporate different types of lettuce: Try using romaine, spinach or mixed greens instead of iceberg lettuce for added nutrition and a different texture.
• Experiment with cheese: Swap cheddar for other cheeses like Monterey Jack, pepper jack or cotija for a different flavor.
• Use different dressings: Replace Catalina dressing with ranch, chipotle mayo or a lime-cilantro vinaigrette.
• Add heat: Include sliced jalapeños, dried chili flakes or a splash of hot sauce for those who enjoy a spicier taco salad.

How To Store Taco Salad

It’s best to keep the components separate to maintain freshness and texture when storing this taco salad recipe. Store the cooked beef in an airtight container in the refrigerator for up to three days. Keep the lettuce, cheese and other toppings in separate containers and wait to combine them until just before serving to prevent sogginess.

Can you freeze taco salad?

Freezing taco salad isn’t recommended as the lettuce and other fresh ingredients can become soggy and lose their texture. However, you can freeze the cooked beef mixture separately in an airtight container or freezer bag for up to three months. Simply thaw and reheat the beef before assembling your fresh ingredients when ready to use.

Can you make taco salad ahead of time?

Yes, you can make taco salad at least partly ahead of time by prepping the ingredients separately. Cook and season the beef, shred the cheese and prepare any additional toppings. Store each component in separate airtight containers in the refrigerator. Simply toss the ingredients together for a quick meal when ready to serve.

How do you reheat taco salad?

Start by warming the beef mixture in a skillet over medium heat until it reaches your desired temperature. You can also microwave it in a microwave-safe dish. Be sure to reheat only the beef and not the lettuce or other fresh toppings to maintain the freshness and texture.  Combine it with the cold ingredients once the beef is heated and serve immediately.

Taco Salad Tips

What sides go well with taco salad?

For a heartier meal, pair this taco salad recipe with a side of Mexican rice or spicy refried beans. You can also try topping your taco salad with black bean corn salsa or zucchini pico de gallo salsa. Don’t forget to pass the tortilla chips!

Should taco salad be warm or cold?

Although the combination of warm, seasoned ground beef and crisp, cold lettuce can’t be beat, whether you eat this salad warm or cold is certainly a matter of personal preference.

Is taco salad good for you?

Taco salads are often mistakenly considered healthy by virtue of being called a salad. In reality, the  beef, cheese, dressing and tortilla chips do add extra calories and carbs. However, if you are following a healthier diet and still love to indulge in the occasional taco salad, take heart! You can easily swap out some of the more caloric ingredients with healthier options like avocado, black or pinto beans, tomatoes, low-fat cheese and a low-fat dressing. You can also replace the ground beef with lean ground turkey. Be sure to check out these healthy Mexican recipes, too.

How can I make taco salad low carb?

For a low-carb taco salad, swap out the nacho-flavored tortilla chips for crushed pork rinds or simply omit them to reduce carbs. Increase the amount of low-carb vegetables like bell peppers, cucumbers and spinach for added nutrition and crunch. Opt for a homemade dressing made with olive oil, lime juice, and herbs or use a store-bought low-carb dressing. While cheese is relatively low in carbs, use it sparingly to keep the overall carb count lower. Consider leaving out the beans or using a smaller portion if you are strictly watching your carb intake. Incorporate avocado to add creaminess and healthy fats without contributing many carbs.

What are some tips for making taco salad kid-friendly?

To make taco salad kid-friendly, consider using milder seasonings for the ground beef to suit their taste preferences. Use colorful and familiar vegetables like cherry tomatoes, corn and shredded carrots to make the salad more visually appealing. Offer a variety of toppings such as cheese, mild salsa and sliced olives, allowing kids to customize their own salads. Using smaller, bite-sized pieces of lettuce and other ingredients can make the salad easier for little hands to manage. Additionally, serving the salad with a side of plain tortilla chips or turning it into a fun taco bowl can make the meal more exciting for children.

Is taco salad gluten-free?

Taco salad can be gluten-free if you choose the right ingredients. The core components are ground beef, lettuce, cheese and vegetables and these are naturally gluten-free. However, some taco seasonings and dressings may contain gluten so check the labels or use gluten-free versions. Opt for gluten-free tortilla chips to ensure the entire salad remains gluten-free. By carefully selecting your ingredients, you can enjoy a delicious gluten-free taco salad.