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Dive into a world of Tex-Mex delight with this mouthwatering Taco Bowl Salad, where crisp lettuce, seasoned ground beef, zesty toppings, and a creamy cilantro dressing collide to create a fiesta of delicious flavors and textures. Discover the simple secrets to assembling the best taco meat salad with dressing and create a crowd-pleasing masterpiece that will satisfy every meaty craving!

Table of Contents

About this ground beef taco salad

When some people hear “salad,” they imagine a tiny, sad pile of lettuce with a little bit of dressing, and maybe a few croutons for texture. But, my friends, I’m here to disavow this wildly unfair stereotype once and for all!

Whether it’s a gorgeous grain bowl with roasted squash, or a chorus of crunchy brussels sprouts adorned by golden brown medallions of melty cheese, there’s a mountain of evidence pointing to the fact that salads can—and should!—be treated as the star of your dinner table.

This homemade taco salad with ground beef is yet another example of the much-maligned dish’s ability to both wow your tastebuds and fill 👏you 👏up. Imagine, if you will, the salty, smoky, savory magnificence of taco-flavored beef. Add to that a rainbow of veggies—crunchy corn, crisp romaine, juicy tomatoes, and creamy avocado, plus a generous scoop of bright, barely spicy pico de gallo. Sounding pretty good so far, right?

The sapid satisfaction doesn’t end there. We add extra heft with tender black beans, richness with melty jack cheese, and salty crunch with tortilla chips. And, since no salad is complete without a bangin’ dressing, we’ll drizzle on a creamy cilantro buttermilk dressing—my Tex-Mex interpretation of buttermilk ranch dressing. If this taco meat salad with dressing doesn’t convince you of the flavorful, hunger-busting virtues of salad, I’m afraid nothing will.

Why you’ll love this recipe

  • It’s a Bona Fide MEAL. Putting taco-spiced ground beef on salad should be enough to win over even the staunchest pro-meat, anti-salad partisans among us.
  • This Taco Bowl Is Bursting With Flavor. It hits all the notes—smoky meat, salty cheese, sweet corn, juicy, acidic tomatoes, tangy sour cream dressing, and just a *hint* of spice.
  • It’s SO Simple! Despite being packed to the brim with delicious variety, it takes just 30 minutes to get this easy taco salad recipe on the table.

If you’re looking for more quick and deliciously easy Mexican dinner recipes, be sure to try these reader favorites next: Mexican Beef and Rice with Queso, Chicken Quinoa Mexican Casserole, and Green Enchilada Chicken Casserole.

ingredients for taco bowl salad

Beef taco meat

  • Oil: You’ll need a splash of neutral-flavor, high-heat cooking oil, such as vegetable or canola, for cooking the ground beef.
  • Scallions: Two green onions provide a mild onion flavor. You’ll use the white/light green part to saute the beef and the dark green parts for garnish.
  • Garlic: Opt for fresh garlic cloves and mince them yourself for the freshest flavor.
  • Ground Beef: Choose lean ground beef for a healthier option or regular (90/10) ground beef for richer flavor. And for the freshest flavor, purchase beef steaks and make your own ground beef.
  • Taco Seasoning: You’ll need taco seasoning or fajita seasoning which is a blend of Mexican spices such as cumin, chili powder, and paprika to season the meat.
  • Chipotle Chile Powder: For a smoky, spicy flavor.
  • Ground Cumin: For earthy sweetness.
  • Tomato Sauce: A few tablespoons of tomato sauce gives the taco meat a rich flavor and keeps the beef moist. However, you can swap in tomato juice, beef broth, or water in a pinch.
  • Worcestershire Sauce: Just one tablespoon lends a delicious umami flavor to the beef.
  • Lime Juice: A squeeze of acidic fresh lime juice lends brightness. Be sure your lime is ripe an give it a good roll on the counter before cutting open and juicing.

Taco salad ingredients

You can add whatever Mexican or Tex-Mex ingredients you personally love to this taco bowl salad. Below are some of my favorite ingredients that perfectly complement the taco meat mixture to create a deliciously satisfying taco salad. But, be sure to adjust the quantities based on your personal taste:

  • Romaine Lettuce: Crisp romaine lettuce offers a mild flavor, but you can use whatever sturdier greens you love, such as iceberg lettuce.
  • Cherry Tomatoes: Small and sweet cherry or grape tomatoes lend pops of juicy flavor.
  • Black Beans: Plump black beans provide hearty texture, but, pinto beans work great too. Opt for canned beans to save time, but be sure to rinse and drain them well before using.
  • Cheese: Monterey jack cheese is my favorite for it’s mild, creamy flavor. However, pepper jack and cheddar work great too. Just be sure to purchase a block of cheese and shred it yourself for the best flavor.
  • Corn: Fresh corn cobs lend sweetness and crunch. I slice the kernels right off the cob and add them raw to my salad, but you can certainly roast or grill the corn prior if you prefer.
  • Avocado: Diced avocado provides rich creaminess. Be sure to choose avocados that yield slightly to gentle pressure when pressed with your fingers.
  • Pico de Gallo: Pico de gallo made from tomatoes, onions, cilantro, and lime juice lends fresh flavor.
  • Tortillas: Either tortilla strips or tortilla chips lend the perfect crunchy texture.

Salad dressing

Made with a combination of sour cream, buttermilk, scallions, cilantro, garlic, chili powder, and ground cumin, this creamy cilantro-lime dressing perfectly complements this taco salad bowl with it’s tangy, herb-y notes:

  • Sour Cream: Sour cream gives the dressing richness and tanginess. Be sure to choose a full-fat variety for a creamier texture and a low-fat variety for a lighter option.
  • Buttermilk: Thick buttermilk lends a beautiful tangy flavor and creamy texture. Use traditional buttermilk or you can make your own by mixing milk with white vinegar or fresh lemon juice.
  • Cilantro: Fresh cilantro leaves provides fresh, herbaceous flavor. Be sure to rinse the cilantro well and pat dry before using.

Recipe variations

  • Vegetarian or Vegan Taco Salad: Replace the ground beef with an equal amount of black beans, pinto beans, or crumbled tofu for a vegan or vegetarian option.
  • Grilled Steak Taco Salad: Swap out the ground beef for flank steak or skirt steak and cook it on the grill instead of on the stovetop. Slice the steak thin and serve it over the salad ingredients.
  • Fajita Taco Salad: Add sautéed red bell peppers and onions to this beef taco salad for a tasty fajita twist.
  • Healthier Taco Salad: For a lighter dish, swap out the ground beef for ground turkey or ground chicken instead.
  • Low-Carb Taco Salad: Replace the tortilla strips with crushed pork rinds and use a low-carb salad dressing or a light vinaigrette instead of the sour cream and buttermilk dressing.
  • Greek Taco Salad: Swap out the taco seasoning for dry greek seasonings and replace the traditional Mexican ingredients with Mediterranean flavors, such as kalamata olives, diced cucumbers, pickled red onions, feta cheese, and a Greek vinaigrette dressing.
  • Fully Loaded Taco Salad: Add additional favorite salad toppings, like sliced hard-boiled eggs, crumbled bacon, pickled jalapeno peppers, roasted corn salsa, guacamole, and more for a ultra filling taco salad experience.

how to make taco salad with dressing

While this ground beef taco salad recipe does contain three components – the beef taco meat, salad dress, and taco salad – all three are a breeze to prepare. Here’s how:

  1. Make Dressing: To the bowl of a food processor or high-speed blender, add the scallions, garlic, sour cream, buttermilk, cilantro, cumin, chipotle chile powder, salt, pepper, and lime juice. Cover the bowl and process or blend the ingredients together until a smooth dressing forms. Then, set the dressing aside in the refrigerator.
  2. Start Taco Meat – Sauté Aromatics: Saute the white/light green scallions in a large skillet for 30 seconds. Then, add the garlic and cook until fragrant.
  3. Add Ground Beef and Spices: Add the ground beef, taco seasoning, cumin, and chipotle chile powder to the skillet. Cook the ground beef, using the edge of a wooden spoon to break it up into generous bite-size crumbles, until just brown all over.
  4. Add Finishing Touches: Add the tomato sauce, Worcestershire sauce, and remaining lime juice to the pan with the browned taco meat and stir well. Remove the pan from the heat and taste the taco beef. Adjust for the meat for seasoning and then set the beef aside to cool slightly.
  5. Assemble Taco Bowl Salad: To a large salad bowl, add the lettuce and ¼ cup of the dressing. Toss to evenly coat the greens in the dressing. Divide dressed greens evenly among serving bowls or keep in family style and serve it in the large salad bowl. Top with 2/3 of the taco toppings, then all the ground beef, and finish with the remaining toppings. Drizzle with a little bit more dressing. Then, serve the ground beef taco salad bowl with remaining dressing on the side and enjoy!

Expert tips for the best success!

  • Choose the Right Ground Beef: Opt for ground beef with a higher fat content than lean or extra lean, around 80/20 lean-to-fat ratio, to ensure juicier and more flavorful meat. You want some fat since it adds richness and helps carry the flavors; however, you also want to minimize the grease.
  • Brown the Meat Properly: Start by heating a skillet over medium-high heat. Add the ground beef in a single layer without over-crowding the pan.
  • Season Generously: Seasoning is crucial for flavorful taco meat. Use a homemade taco blend or high-quality store-bought blend for the best flavor.
  • Enhance with Tomato Sauce, Worcestershire, and Lime Juice: Stir in tomato sauce, Worcestershire sauce, and fresh lime juice after browning the meat. This adds rich flavor and ensures your ground beef stays juicy and moist.
  • Adjust to taste. Be sure sure to taste the beef for the taco salad before assembling and adjust the seasonings to suit your taste preferences. Add more kosher salt and pepper for overall flavor, taco seasoning for tex-mex flavor, lime for acidity, and so on.
  • Experiment with Toppings: Mix-ins and toppings for taco salads are endless, so be sure to experiment with your favorite Mexican additions, like shredded cheeses, diced onions, salsas, flavored guacamole, and dressings to complement your perfectly seasoned taco meat.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What kind of ground beef should I use for taco salad?

You can use whatever variety of ground beef you prefer to make taco salads. However, it’s best to use 80/20 lean-to-fat ground beef to maximize flavor while minimizing excess grease.

How do I season ground beef for taco salad?

Homemade taco salad recipes typically use a taco seasoning mix, which generally includes spices such as chili powder, cumin, paprika, garlic powder, and onion powder.

This ground beef taco salad recipe utilizes taco seasoning (or fajita seasoning) as well as chipotle chile powder, ground cumin, a splash of Worcestershire sauce, and a couple tablespoons of tomato sauce for robust flavor.

Can I use pre-made taco seasoning mix instead of individual spices?

Absolutely! If you’re looking for the best flavor, you’ll want to use a mix of individual spices. However, packaged taco spices are very convenience and do provide a similar flavor. Please just note, some store-bought taco seasoning mixes can be saltier or spicer than others, so just be sure to taste the taco beef and adjust the flavor before assembling the salad.

What toppings should I include in a taco salad?

Toppings and mix-ins are my favorite part of any salad since they can literally take a dish from ho-hum to oh-YUM in a matter of seconds. I encourage you to use toppings as a way to customize the salad to suit your individual tastes. Below are some common taco toppings to inspire:

  • Shredded lettuce (iceberg, romaine, or mixed greens)
  • Diced tomatoes
  • Shredded cheese (cheddar, Mexican blend)
  • Sliced black olives
  • Diced avocado or guacamole
  • Sour cream
  • Salsa (mild, medium, or hot depending on preference)
  • Sliced jalapeños for added heat
  • Fresh herbs, such as cilantro or scallions, for garnish

What type of lettuce is best for a taco salad?

The choice of lettuce depends on your personal preference and desired texture. However, crisp, sturdier lettuces like iceberg or romaine work well as they hold up to the hearty toppings and provide a satisfying crunch in taco meat salads.

How do I prevent the taco salad from getting soggy?

There are a few tricks to prevent your homemade beef taco salad from becoming soggy:

  • Let taco beef cool slightly. If you add hot seasoned beef to crisp lettuce, the lettuce will wilt. To prevent this, be sure to let the taco seasoned ground beef cool slightly or to room temperature before assembling the salad.
  • Use sturdy lettuce. Be sure to use a heartier green such as romaine to make your taco meat salad. Save daintier greens like Boston Bibb for another occasion.
  • Layer salad ingredients strategically. You can prevent wilting and sad soggy salads by assembling the salad smartly. Start with a base of lettuce, followed by seasoned ground beef, beans, and then other toppings, such as cheese and tomatoes.
  • Serve wet toppings on side. Consider serving any moist ingredients, such as pico de gallo, salsa verde, and sour cream on the side and add to your salad just before eating.

Can I make taco salad ahead of time?

You sure can. If you’re looking to make this recipe for homemade taco salad with ground beef in advance, prepare each component of the salad ahead of time and then assemble the actual salad just before serving to maintain freshness. That is, store the seasoned ground beef, dressing, chopped vegetables, and taco toppings separately in airtight containers in the fridge.

Serving taco salad with beef

This taco bowl salad recipe with ground beef is super versatile. Consider different presentations and serving styles to suit your personal preference or the occasion:

Traditional Serving Suggestions

  • Traditional Taco Bowl: Serve homemade taco salad in a classic taco bowl made from a tortilla shell, adding shredded lettuce, diced tomatoes, guacamole, sour cream, and a sprinkle of crumbled queso fresco on top of the ground beef.
  • Mini Taco Bowls: Make individual-sized taco bowls using smaller tortilla shells, filling each with the ground beef mixture and topping with a dollop of salsa and warm queso cheese.
  • Family Buffet Style: Set up a taco bar by placing the taco bowl salad components and various toppings into separate bowls and allow each person to build their own salad.
  • Layered Presentation: Create layers of ingredients in a clear bowl or glass for a visually appealing presentation, starting with lettuce at the bottom, followed by ground beef, beans, corn, and finishing with tomato salsa and a drizzle of lime vinaigrette.

Unique Serving Ideas

  • Taco Stuffed Peppers: Hollow out sweet red bell peppers and stuff them with the taco meat mixture. Top with some shredded cheese and bake until the peppers are tender and the cheese melts. Cool slightly and top with shredded lettuce and sour cream.
  • Taco Bowl Salad Wrap: Line a whole wheat wrap or flour tortilla with a few large lettuce leaves. Then, spoon the taco beef into the center, add toppings, and roll them up burrito-style. Serve handheld taco bowl salad wraps with the dressing on the side. I personally love these wraps for portable lunches or picnics.
  • Taco Salad Nachos: Arrange tortilla chips on a sheet pan, top with warmed seasoned ground beef and shredded cheese, then bake until the cheese melts. Sprinkle the taco nachos with diced tomatoes and jalapeños. Then serve with salsa and sour cream on the side.
  • Beef Taco Stuffed Avocados: Halve avocados, remove the pit, and fill the hollowed centers with the taco meat salad mixture. Serve each stuffed avocado with lime wedges for squeezing over the top.

storing leftovers

Refrigeration

  • Allow leftover taco meat salad to cool completely to room temperature.
  • Transfer the leftovers to an airtight container and store in the fridge for up to 3-4 days.

Freezing

  • If you intend to freeze leftovers, it’s best to store the taco bowl salad components separately rather than as a fully assembled salad.
  • Divide the taco seasoned ground beef and salad toppings into separate airtight containers or resealable freezer bags.
  • Store in the freezer for up to 2-3 months.
  • Please note, the dairy-based dressing, dairy toppings, and some fresh toppings, such as sour cream and guacamole do not freeze well and need to be stored in the fridge.

Reheating

  • Reheat the ground taco beef in a skillet over medium heat until warm throughout. Please note, you may want to add a splash of tomato sauce or broth to prevent the meat from drying out.
  • Assemble your taco salad bowl by layering the reheated beef over chopped lettuce and top with your favorite fresh taco toppings, like guac.

And that’s a wrap on my beautifully bowl-d Ground Beef Taco Salad recipe. Taco ‘bout delicious!! What’d you think about this fiesta of flavors? Don’t forget to lettuce know in the comments below. Until we meat again, romaine calm and taco on.

Cheyanne

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More hearty chopped salad recipes!

Overhead photo of taco salad in a bowl with creamy cilantro dressing and fresh toppings.

Taco Bowl Salad with Ground Beef

Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Dive into a world of Tex-Mex delight with this mouthwatering Taco Bowl Salad, where crisp lettuce, seasoned ground beef, zesty toppings, and a creamy cilantro dressing collide to create a fiesta of delicious flavors and textures. Discover the simple secrets to assembling the best ground beef taco salad and create a crowd-pleasing masterpiece that will satisfy every meaty craving!

Equipment

  • 1 Food Processor or High-Speed Blender (for making the salad dressing)
  • 1 large skillet (for cooking beef taco meat)
  • 1 Wooden Kitchen Spoon (for stirring while cooking)

Ingredients 

Salad Dressing

  • 1 whole Scallion – root removed & cut into 6 pieces
  • 1 clove Garlic – peeled and roughly chopped
  • ½ Cup Sour Cream
  • ¼ Cup Buttermilk
  • ¼ Cup Fresh Cilantro Leaves – stems removed; tightly packed (about .5 ounce)
  • 1 tsp Ground Cumin – DIVIDED
  • ½ tsp Chipotle Chile Powder – DIVIDED

Beef Taco Meat

For the Taco Salad

  • 2 heads Romaine Lettuce – thinly sliced or shredded
  • 1 Cup Cherry Tomatoes – halved or quartered depending upon size
  • 1 Cup Black Beans – drained and rinsed (sub: pinto beans)
  • 1 Cup Monterey Jack Cheese – shredded (sub: cheddar cheese)
  • 2 whole Corn Cobs – shucked and corn kernels sliced from cob
  • 2 whole Avocados – stone removed and diced
  • To Taste Pico De Gallo
  • To Taste Tortilla Strips or Crushed Tortilla Chips

Instructions

  • Make the Salad Dressing: To the bowl of a food processor or high-speed blender, add the scallion, garlic, sour cream, buttermilk, cilantro, ¾ teaspoon cumin, ¼ teaspoon chipotle chile powder, and half the lime juice (1 tablespoon). Season with ¼ teaspoon of salt and 1/8 teaspoon of pepper.
    Cover the bowl and process or blend the ingredients together until a smooth dressing forms. Then taste the dressing and adjust the flavors as you see fit. Set the dressing aside in the refrigerator.
  • Start Taco Meat – Sauté Aromatics: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the white/light green scallions and cook, stirring, for 30 seconds.
    Add the garlic, 1 teaspoon salt, and a heaping 1/4 teaspoon pepper. Cook, stirring, until fragrant, about 30 seconds to 1 minute.
  • Add Ground Beef and Spices: Add the ground beef, taco seasoning, ¼ teaspoon cumin, and ¼ teaspoon of chipotle chile powder.
    Cook the ground beef, using the edge of a wooden spoon to break it up into generous bite-size crumbles, until just browned, about 2-3 minutes.
  • Add Finishing Touches: Add the tomato sauce, Worcestershire sauce, and remaining lime juice (about 1 tablespoon) to the pan with the browned taco meat and stir well.
    Continue to cook, stirring, for 2-3 minutes, or until ground beef is cooked through. Immediately remove the pan from the heat.
    Taste the taco beef and adjust for seasoning. Then, set the beef aside to cool slightly.
    (Note: If you add hot beef to the leafy green salad, the lettuce will wilt.)
  • Assemble Taco Salad: To a large salad bowl, add the lettuce and ¼ cup of the dressing. Toss to evenly coat the greens in the dressing. Divide dressed greens evenly among serving bowls or keep in family style and serve it in the large salad bowl.
    Top with 2/3 of the taco toppings, then all the ground beef, and finish with the remaining toppings.
    Drizzle with the remaining dressing or serve it on the side. Serve immediately and enjoy!
    Overhead photo of a taco bowl salad with ground beef, shredded cheese, beans, corn, tomatoes, and a creamy cilantro dressing served on the side.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 459kcal    Carbohydrates: 28g    Protein: 41g    Fat: 21g    Saturated Fat: 11g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 7g    Trans Fat: 0.4g    Cholesterol: 107mg    Sodium: 424mg    Potassium: 1.6mg    Fiber: 11g    Sugar: 7g    Vitamin A: 27.919IU    Vitamin C: 24mg    Calcium: 414mg    Iron: 8mg
Course: entree, Salad
Cuisine: Mexican

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