Description
Taco Salad is a vibrant Tex-Mex dish made with crisp greens, seasoned protein, and colorful toppings like avocado, cheese, and tomatoes, all finished with a zesty dressing for a crowd-pleasing, customizable meal.
Ingredients
Scale
- 1 lb ground beef, chicken, turkey, black beans, or tofu
- 2 tbsp taco seasoning
- 6 cups romaine, iceberg, or mixed greens
- 1 cup chopped tomatoes
- ½ cup shredded cheese
- 1 avocado, diced
- ¼ cup sliced black olives
- 2 tbsp pickled jalapeños
- 1 cup tortilla chips or strips
- ¼ cup cilantro-lime dressing, salsa, or taco-seasoned ranch
- Optional:
- ½ cup corn kernels
- ½ cup diced bell peppers
- ¼ cup sliced onions
- Dollop of sour cream
- Fresh cilantro for garnish
Instructions
- Cook the protein in a skillet over medium heat, breaking it into crumbles.
- Stir in taco seasoning and simmer for 5 minutes.
- In a large bowl, layer the greens, tomatoes, cheese, avocado, and black olives.
- Add the cooked protein and sprinkle with tortilla chips.
- Drizzle with dressing and garnish with cilantro.
- Serve immediately. For individual servings, assemble in bowls and add toppings just before serving.
Notes
- Make it vegetarian by using black beans or tofu.
- For low-carb or keto, skip tortilla chips or use cauliflower rice.
- Prep components ahead but assemble fresh to avoid sogginess.
- Use gluten-free chips and seasonings for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake / Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: ~450
- Sugar: ~4g
- Sodium: ~600mg
- Fat: ~28g
- Saturated Fat: ~8g
- Unsaturated Fat: 18g
- Trans Fat: ~0g
- Carbohydrates: ~25g
- Fiber: ~6g
- Protein: ~25g
- Cholesterol: ~55mg