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+ servings
taco salad in a large bowl with chips around the outer edge and sour cream in the middle
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5 from 1 vote

Taco Salad

This Taco Salad is such an easy dinner that everyone will love! Customize it with different toppings to get the perfect recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: 30 minute meal, dinner, salad, tacos
Servings: 4 people
Calories: 503kcal
Author: Lisa Longley


Taco Meat

  • 1 tablespoon chili powder See note
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 pound grounnd beef I used 80/20
  • 8 ounces tomato sauce

Salad Ingredients

  • 3 Romain Hearts chopped
  • 2 Roma tomatoes chopped
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup corn
  • 1 avocado diced
  • 1/4 cup olives sliced
  • 2 green onions sliced
  • 1/4 cup sour cream for serving
  • salsa for serving
  • tortilla chips optional


Taco Meat

  • In a small bowl, mix together the spices. (Or use three tablespoons of my homemade taco seasoning.) Set aside.
  • In a frying pan over medium heat, cook the ground beef, breaking it up as you cook.
  • When the beef is no longer pink, drain the fat.
  • Stir in the tomato sauce and the taco seasoning. Turn the heat to low and let simmer for five minutes.

For Salad

  • Allow the taco meat to cool just slightly.
  • Add the chopped Romain to a bowl. Top with taco meat and remaining ingredients.
  • Serve with chips, sour cream and salsa on the side, allowing individuals to top their own salads.


If you made a big batch of my Homemade Taco Seasoning Recipe, you can disregard the measurements for all the spices and uses 3 tablespoons homemade taco seasoning.


Serving: 3cups | Calories: 503kcal | Carbohydrates: 35g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 1107mg | Potassium: 1085mg | Fiber: 11g | Sugar: 8g