Beef Taco Salad

This Beef Taco Salad is a easy dish that brings together all the great flavors of tacos in a fresh and delicious salad. The seasoned ground beef is made even better with a quick taco sauce made from tomato paste and spices. With plenty of colorful veggies and a creamy salsa ranch dressing, this salad looks as good as it tastes.

You can add or swap out ingredients in this taco salad to make it your own, which is perfect for families where everyone has different tastes. Plus, with a mix of protein, veggies, and healthy fats, it's a well-balanced meal that will fill you up without weighing you down.

I love making this Beef Taco Salad on busy weeknights because it's quick and easy, but still homemade and delicious. I like to cook the beef and chop the veggies ahead of time, so all I have to do is put the salads together when it's time to eat. It's also a great way to use up leftover taco meat or veggies from other meals.

My family loves this salad because everyone can make their own bowl just the way they like it. I usually put out lots of toppings like black beans, corn, jalapeños, and different salsas so everyone can choose their favorites. The kids have fun crushing up tortilla chips and sprinkling them on top for some extra crunch.

The salsa ranch dressing is also really good as a dip for chips or veggies, so be sure to make some extra to snack on later in the week. 

If I'm prepping this salad ahead of time for lunches, I layer everything in containers with the lettuce on the bottom and the beef and cheese on top. That way all of the veggies stay fresh.

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Ground beef: This recipe uses lean ground beef, but you could also use ground turkey or chicken for a lighter option.
• Taco seasoning: Store-bought taco seasoning is a convenient option, but you can also make your own blend using chili powder, cumin, garlic powder, and other spices.
• Tomato paste: This adds depth and richness to the taco sauce.
• Lettuce: Crisp, crunchy lettuce is the base of this salad. Romaine or iceberg lettuce work well, but you can use any type of lettuce you like.
• Tomatoes: Fresh, juicy tomatoes add a pop of color and flavor to the salad. Roma or grape tomatoes are a good choice since they're less watery than larger tomato varieties.
• Avocado: Be sure to choose a ripe avocado that yields slightly when pressed.
• Cilantro: Fresh cilantro adds a bright, fresh flavor that's classic in Mexican-inspired dishes. If you're not a fan, feel free to leave it out or substitute with green onions.
• Red onion: The sharp, pungent flavor of red onion is a nice contrast to the other ingredients. If you find raw onion too strong, try soaking the chopped onion in cold water for 10 minutes to mellow the flavor.
• Cheese: Shredded cheddar or a Mexican cheese blend adds a savory, melty element to the salad. For a fresher flavor, try crumbled cotija or queso fresco.
• Lime: A squeeze of fresh lime juice brightens up all the flavors in the salad. Plus, the citrus helps keep the avocado from browning.
• Tortilla chips: Crushed tortilla chips add a satisfying crunch to the salad.
• Rice: While optional, adding a scoop of cooked rice can make this salad even more filling and satisfying. Try using leftover Spanish rice or cilantro lime rice.
• Salsa: Choose your favorite salsa, whether it's a chunky pico de gallo or a smooth and spicy red salsa or salsa verde.
• Sour cream: Tangy sour cream adds a cool creaminess to the dressing. You can use full-fat or light sour cream, or even plain Greek yogurt for a protein boost.
• Ranch dressing: This will add ranch flavoring and a bit more creaminess to the salsa ranch dressing.

How To Make Beef Taco Salad

Start by browning the ground beef in a large skillet over medium-high heat. Use a wooden spoon or spatula to break up the meat as it cooks, until it's no longer pink and fully cooked through.

Drain any excess fat from the skillet, then return the beef to the pan and add the taco seasoning. Stir until the beef is evenly coated with the spices.

Add the tomato paste and water to the skillet, stirring until the tomato paste is fully incorporated and the mixture is simmering. Cook for 5-7 minutes, or until the sauce has thickened slightly.

While the beef is cooking, prepare the salsa ranch dressing. In a small bowl, whisk together the salsa, sour cream, and ranch dressing until smooth. Set aside.

To assemble the salad, start by laying down a bed of shredded lettuce in a large serving bowl or on individual plates. If desired, add a scoop of cooked rice on top of the lettuce.

Spoon the warm taco meat over the lettuce and rice, then top with diced tomatoes, avocado, chopped cilantro, and red onion. Sprinkle shredded cheese over the top.

Drizzle the salsa ranch dressing over the salad, then squeeze fresh lime juice over everything.

Crush a handful of tortilla chips and sprinkle them over the top of the salad for added crunch.

Serve the salad immediately while the beef is still warm. Enjoy!

Variations

• Try a different dressing. Instead of salsa ranch, try drizzling the salad with a cilantro lime vinaigrette, avocado crema, or chipotle mayo.
• Add some beans. Stir a can of drained and rinsed black beans or pinto beans into the beef mixture for added protein and fiber.
• Use different meats. Try making this salad with shredded chicken, pork carnitas, or grilled shrimp instead of ground beef.
• Add a kick. For a spicier kick, add some diced jalapeños or a dash of hot sauce to the beef mixture or the dressing.

Storing

Store: Store any leftover taco meat, veggies, and dressing separately in airtight containers in the fridge. The beef will keep for up to 3 days, while the veggies and dressing will stay fresh for about 2-3 days.

To reheat the beef, microwave it in 30-second intervals until warmed through, or heat it in a skillet over medium heat with a splash of water or broth to prevent it from drying out.

Leftover salad components can be used to make a fresh salad the next day, or repurposed into a taco-inspired wrap or grain bowl.

Freeze: I don't recommend freezing the assembled salad, as the lettuce and other veggies will become soggy and wilted when thawed. However, you can freeze the cooked taco meat for up to 2 months, then thaw it in the fridge overnight and reheat it when ready to use.

Recipe Tips

• For a prettier presentation, arrange the salad components in rows or sections on a large platter instead of tossing everything together.
• If you're making this salad ahead of time, store the beef, veggies, and dressing separately in the fridge, then assemble just before serving to prevent the lettuce from getting soggy.
• To make your own taco seasoning, mix together 1 tablespoon chili powder, 1 teaspoon each of cumin, paprika, and garlic powder, and 1/2 teaspoon each of oregano, onion powder, and salt.
• If you have leftover taco meat, use it as a filling for burritos, quesadillas, or enchiladas later in the week.

How can I make this salad spicier?

There are a few ways to add heat to this salad: use spicy salsa in the dressing, add diced jalapeños or hot sauce to the beef mixture, or sprinkle crushed red pepper flakes over the top of the salad.

What can I use instead of ranch dressing?

If you're not a fan of ranch, try using a different creamy dressing like avocado ranch, chipotle ranch, or even a simple sour cream and lime juice mixture. You could also use a vinaigrette like cilantro lime or honey chipotle.

Check out my other Taco-inspired recipes!

• Taco Pockets
• Taco Lasagna
• Ranch Taco Dip
• Dorito Taco Salad

This Beef Taco Salad recipe is a tasty and easy way to enjoy taco night in salad form. With flavorful beef, lots of fresh veggies, and a creamy dressing, it's a meal that everyone will enjoy.