Taco Salad Recipe

Skip the taco shells and make things easier and leaner with this Taco Salad Recipe! Even kids can eat this and it makes a great potluck dish, not to mention the buffets you can throw with it! 

This taco salad is amazing! It’s so good you can skip the dressing as it’s already loaded with tons of flavor! It wasn’t until a huge lunch gathering that someone hosted a taco buffet, and did it impress me! All the ingredients were laid out and guests piled up the goodies they wanted on their plate in salad form without the mess of rolling or stuffing tacos! Brilliant if you ask me! Even our children enjoyed this taco salad when I made it for dinner. It’s just that good! This is the beef and beans base that I had going on and boy is it worth it! You don’t even need a taco seasoning packet! And since the beef and beans mixture is so subtle and versatile you can make it for taco salad one day and chili night the other! I love it! 

Taco Salad Recipe:

Makes approximately 6-8 servings.   Prep time apprx 10 minutes with prepped ingredients. 

Ingredients for Taco Salad:

• 2 cups of prepared beef and beans (also equivalent to 1 lb of ground beef, fried with 1 packet of taco seasoning) 
• 1 large head romaine or iceberg lettuce, chopped
• 1 cup of shredded cheddar cheese
• 1 onion, diced
• 2 tomatoes, diced
• 3 cups of coarsely broken up Dorito chips
• 2/3 cup Catalina dressing or sour cream 

How to make taco salad: 

Step 1:

Evenly divide lettuce among 6-8 plates. Top with 1/4 cup of prepared beef and beans, 1 TBSP of diced tomatoes and onions, 2 TBSP of cheese and 1/3 cup of crushed chips. Drizzle with dressing or dollop with a heaping tsp of sour cream. 

How to make taco salad for potlucks:

Step 1:

Place lettuce into a large serving bowl. Layer salad with cheese, onion, tomatoes, and cooled cooked rice if using. Chill. Just before serving, add the beef and beans mixture and chips. Toss everything in the Catalina dressing right before serving. 

How to host a taco salad buffet:

Step 1:

To host a taco buffet have all the ingredients chopped and prepped before hand. Including making white rice or any cooked beef mixtures. 

Tip:

If making my beef and beans mixture, you can keep it nice and warm by keeping it in a slow cooker over warm settings. 

Step 2:

When setting up the taco salad buffet start with the base staples first like the lettuce then the beef mixture then the remaining toppings, ending with the dressings, salsa or garnishes. 

Taco Salad Toppings:

Lettuce- 

The ultimate base! Use Romaine or iceberg lettuce.

Beef-

Seasoned beef or my bean and beef mixture work great as beef ad ons. 

Onion-

Preferably finely diced.

Tomatoes-

Roma tomatoes are the best as they have more flesh then the seeds and mushy insides. 

Tortilla chips-

Doritos, tortilla chips, Fritos, crushed corn tacos make all nice crunchy garnishes. 

Dressings-

Catalina, ranch dressing, homemade french dressing, fresh pico de gallo, salsa, guacamole and sour cream make all good dressing options for taco salads. 

Garnishes-

Garnishes for taco salads can include, diced avocados, chips, fresh herbs like cilantro, and grated cheese.

Cooked Rice-

Cooked jasmine or basmati rice are not necessary, but do enhance the salad with both taste and texture. This is optional, however ideal for hosting a buffet as it can be more filling. 

5 from 1 vote

Taco Salad Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8

Calories: 244kcal

Author: Alyona's Cooking

Skip the taco shells and make things easier and leaner with this Taco Salad Recipe! Even kids can eat this and it makes a great potluck dish, not to mention the buffets you can throw with it!

Print Recipe Review

Ingredients

• 2 cups of prepared beef and beans also equivalent to 1 lb of ground beef, fried with 1 packet of taco seasoning
• 1 large head romaine or iceberg lettuce chopped
• 1 cup of shredded cheddar cheese
• 1 onion diced
• 2 to matoes diced
• 3 cups of coarsely broken up Dorito chips
• 2/3 cup Catalina dressing or sour cream

Instructions

• HOW TO MAKE TACO SALAD: Evenly divide lettuce among 6-8 plates. Top with 1/4 cup of prepared beef and beans, 1 TBSP of diced tomatoes and onions, 2 TBSP of cheese and 1/3 cup of crushed chips. Drizzle with dressing or dollop with a heaping tsp of sour cream.
• HOW TO MAKE TACO SALAD FOR POTLUCKS:
• Place lettuce into a large serving bowl. Layer salad with cheese, onion, tomatoes, and cooled cooked rice if using. Chill. Just before serving, add the beef and beans mixture and chips. Toss everything in the Catalina dressing right before serving.

Notes

1. Cooked rice makes a great add on topping and makes for a more heartier buffet.
2. Additional toppings or garnishes can include salsa, pico de gallo, guacamole, nacho cheese and fresh herbs.
3. A Mexican cheese blend or Monterey Jack cheese can be used instead.
4. Always add the chips, beef mixture or dressing, right before serving to prevent sogginess.

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 14.8g | Protein: 24.9g | Fat: 9.5g | Saturated Fat: 4.5g | Cholesterol: 66mg | Sodium: 327mg | Fiber: 3.5g | Sugar: 4.6g

Nutrition Facts

Taco Salad Recipe

Amount Per Serving (1 g)

Calories 244 Calories from Fat 86

% Daily Value*

Total Fat 9.5g 15%

Saturated Fat 4.5g 23%

Cholesterol 66mg 22%

Sodium 327mg 14%

Total Carbohydrates 14.8g 5%

Dietary Fiber 3.5g 14%

Sugars 4.6g

Protein 24.9g 50%

* Percent Daily Values are based on a 2000 calorie diet.

Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!