Taco Salad with Ground Beef, Cheddar Cheese, and Salsa

Introduction

The Taco Salad with Ground Beef, Cheddar Cheese, and Salsa is the perfect combination of all your favorite Tex-Mex flavors in one satisfying, colorful bowl. Instead of wrapping everything up in a tortilla, this recipe brings the ingredients together in a hearty salad packed with crisp lettuce, juicy seasoned beef, melted cheddar, creamy toppings, and zesty salsa. It’s a dish that’s lighter than traditional tacos but still delivers bold flavors.

This salad is versatile—it can be served as a quick weeknight dinner, a fun lunch, or even a crowd-pleasing party dish. It’s customizable, easy to prepare, and always a family favorite.

Why I Love This Recipe

I love this recipe because it’s comfort food with a healthy twist. You still get all the delicious taco flavors—seasoned beef, cheese, salsa, and crunchy tortilla chips—but served in a lighter, fresher way. It’s perfect for days when I’m craving tacos but want something more wholesome.

Another reason this recipe is a favorite is how adaptable it is. You can load it with extra veggies, swap proteins, or make it spicier or milder depending on your taste. It’s also fun to serve in individual bowls where everyone can customize their own toppings.

Why It’s a Must-Try Dish

• Combines all the classic taco flavors in one healthy bowl.
• Quick and easy, ready in under 30 minutes.
• Customizable for different diets (low-carb, gluten-free, vegetarian).
• Perfect for meal prep, parties, or family dinners.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~450–500 kcal per serving (varies with toppings and portion sizes)

Cuisine and Course

• Cuisine: Tex-Mex / American
• Course: Main Course / Salad

Ingredients

For the Ground Beef

• 1 lb (450 g) ground beef (lean preferred)
• 1 tbsp olive oil
• 1 packet taco seasoning (or homemade blend)
• ½ cup water

For the Salad

• 6 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup black beans (cooked or canned, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar cheese
• ½ cup sliced black olives (optional)
• ½ cup red onion, diced
• 1 cup tortilla chips, crushed slightly

For the Dressing & Toppings

• 1 cup salsa (mild, medium, or hot)
• ½ cup sour cream or Greek yogurt
• 1 avocado, diced (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Simple Cooking Directions

1. Cook seasoned ground beef until browned.
2. Prepare salad base with lettuce, beans, corn, tomatoes, and onion.
3. Add beef and cheese on top.
4. Finish with salsa, sour cream, tortilla chips, and optional garnishes.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Beef

1. Heat olive oil in a skillet over medium heat.
2. Add ground beef and cook until browned, about 6–8 minutes.
3. Drain excess fat if necessary.
4. Stir in taco seasoning and water, cooking until sauce thickens, about 3 minutes. Remove from heat.

Step 2: Prepare the Salad Base

1. In a large serving bowl, add chopped romaine lettuce.
2. Layer on black beans, corn, cherry tomatoes, red onion, and black olives.

Step 3: Add the Beef and Cheese

1. Spoon the warm seasoned beef over the salad.
2. Sprinkle generously with shredded cheddar cheese.

Step 4: Add Toppings

1. Drizzle with salsa and dollops of sour cream or Greek yogurt.
2. Scatter crushed tortilla chips over the top.
3. Garnish with avocado, cilantro, and a squeeze of lime juice.

How to Serve

• Serve immediately while beef is warm and cheese slightly melts.
• For parties, set up a “taco salad bar” with toppings so everyone can customize.
• Pair with Mexican rice, refried beans, or chips and guacamole on the side.

Additional Recipe Tips

• For extra crunch, use a mix of romaine and iceberg lettuce.
• If you prefer a creamy dressing, mix equal parts salsa and ranch or sour cream.
• Use freshly shredded cheddar for the best melt and flavor.
• Add jalapeños or hot sauce for more heat.

Variations

• Low-Carb/Keto: Skip tortilla chips and beans, add extra lettuce and avocado.
• Vegetarian: Replace beef with seasoned lentils, quinoa, or plant-based crumbles.
• Chicken Taco Salad: Use shredded cooked chicken instead of beef.
• Seafood Version: Swap beef for shrimp seasoned with taco spices.

Freezing and Storage

• Ground Beef: Cooked taco beef can be refrigerated for up to 4 days or frozen for up to 3 months.
• Salad Base: Best eaten fresh, but veggies can be prepped and stored separately in airtight containers for 2–3 days.
• Assembled Salad: Not recommended to store long since lettuce wilts quickly with toppings.

Special Equipment Needed

• Large skillet (for cooking beef)
• Large salad bowl
• Cutting board & sharp knife

Conclusion

The Taco Salad with Ground Beef, Cheddar Cheese, and Salsa is a quick, delicious, and wholesome meal that captures all the bold flavors of tacos in a refreshing salad form. It’s hearty enough to be a main dish, customizable to fit any dietary needs, and easy enough to whip up on a busy weeknight. Once you try it, this taco-inspired salad will become a regular at your table!

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Taco Salad with Ground Beef, Cheddar Cheese, and Salsa

Author: admin Cuisine: American Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 500 kcal

Description

The Taco Salad with Ground Beef, Cheddar Cheese, and Salsa is the perfect combination of all your favorite Tex-Mex flavors in one satisfying, colorful bowl. Instead of wrapping everything up in a tortilla, this recipe brings the ingredients together in a hearty salad packed with crisp lettuce, juicy seasoned beef, melted cheddar, creamy toppings, and zesty salsa.

Ingredients

Scale

1/2x 1x 2x 3x

For the Ground Beef

• 1 lb (450 g)
• 1 tbsp olive oil
• 1 packet taco seasoning (or homemade blend)
• ½ cup water
• For the Salad
• 6 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup black beans (cooked or canned, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar cheese
• ½ cup sliced black olives (optional)
• ½ cup red onion, diced
• 1 cup tortilla chips, crushed slightly

For the Dressing & Toppings

• 1 cup salsa (mild, medium, or hot)
• ½ cup sour cream or Greek yogurt
• 1 avocado, diced (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions

1. Step 1: Cook the Beef : Heat olive oil in a skillet over medium heat.Add ground beef and cook until browned, about 6–8 minutes.Drain excess fat if necessary.Stir in taco seasoning and water, cooking until sauce thickens, about 3 minutes. Remove from heat.
2. Step 2: Prepare the Salad Base : In a large serving bowl, add chopped romaine lettuce.Layer on black beans, corn, cherry tomatoes, red onion, and black olives.
3. Step 3: Add the Beef and Cheese : Spoon the warm seasoned beef over the salad. Sprinkle generously with shredded cheddar cheese.
4. Step 4: Add Toppings : Drizzle with salsa and dollops of sour cream or Greek yogurt. Scatter crushed tortilla chips over the top.Garnish with avocado, cilantro, and a squeeze of lime juice.

Keywords: Taco Salad with Ground Beef, Cheddar Cheese, and Salsa