Taco Salad Recipe

This taco salad is a restaurant-quality dish that's both quick to prepare and packed with flavor.

How to Prepare Taco Salad

You'll find the full list of ingredients and step-by-step instructions below, but here's a quick overview:

Ingredients for Taco Salad

Curious about what makes up a taco salad? Here's everything you'll need:

• Beef: This meaty taco salad starts with a pound of lean ground beef. 
• Beans: You’ll also need a can of chili beans. 
• Dressing: Use store-bought or homemade French salad dressing. You can easily omit this ingredient if you prefer a more traditional flavor. 
• Seasoning: Use store-bought or homemade taco seasoning mix. 
• Chips: Crushed tortilla chips add welcome crunch and salty flavor.
• Lettuce: You can’t have taco salad without shredded iceberg lettuce!
• Toppings: Top your taco salad with Cheddar cheese, tomatoes, salsa (store-bought or homemade, of course), and sour cream. 

Optional Ingredients:

• More popular toppings include jalapenos, corn, pico de gallo, avocado, black beans, onions, and black olives. 
• If you like, you can serve the taco salad in a store-bought tortilla bowl or in our homemade baked tortilla bowls. 

How to Assemble a Taco Salad Bowl

Here's a quick snapshot of what to expect when preparing this simple taco salad recipe:

1. Cook the ground beef, then stir in the beans, dressing, and seasonings.
2. Crush tortilla chips and layer them in a bowl, followed by lettuce, cheese, and diced tomatoes.
3. Add the beef mixture on top.
4. Finish with a dollop of sour cream and a drizzle of salsa.

Perfect Sides for Taco Salad

While this taco salad is a filling dish on its own, it pairs wonderfully with any traditional taco side dishes. Explore our list of 12 Taco Side Dishes for some tasty ideas. Here are a few delicious recipes you'll find:

• Lime Cilantro Rice
• Refried Beans Without the Refry
• Mexican Corn

How to Store Leftover Taco Salad

Taco salad is best enjoyed fresh, but you can prep the ingredients in advance and store them separately in the fridge for up to three days. When ready to serve, simply assemble and enjoy.

Community Feedback and Praise for Dinogo

“This is absolutely delicious and gluten-free friendly,” says gs8jn6wxny. “It’s a hit with the whole family and has quickly become a favorite!”

“I added some diced bell pepper and yellow onion to the meat as it was browning,” shares Melisa Mumford. “It turned out amazing, and I’ll definitely make it again!”

“So tasty,” praises Laurene. “I let the meat and beans simmer for about 45 minutes because it was too liquidy at first. After most of the liquid evaporated, the consistency was perfect.”

Editorial contributions by Corey Williams

Ingredients List

• 1 pound lean ground beef

• 1 (16 ounce) can chili beans

• 1 (16 ounce) bottle French dressing

• 1 (1.25 ounce) package taco seasoning mix

• 1 (14.5 ounce) package tortilla chips

• 1 head iceberg lettuce, shredded

• 2 cups shredded Cheddar cheese

• 1 cup chopped tomatoes

• ½ cup prepared salsa

• 4 tablespoons sour cream

Instructions

Heat a large skillet over medium-high heat. Cook the ground beef, stirring frequently, until browned and crumbled, about 5 to 7 minutes. Drain off excess grease. Add chili beans, French dressing, and seasoning mix to the skillet. Fill the empty dressing bottle two-thirds full with water, then pour into the skillet. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.

Crush the bag of chips, open it, and pour the crushed chips into a large mixing bowl.

Add the shredded cheese and chopped tomatoes. Pour the meat mixture into the bowl and stir until well combined.

Place a layer of lettuce in a bowl, then top with the meat mixture, salsa, and a dollop of sour cream. Serve warm and enjoy!

Nutrition Information (per serving)