Beef Taco Salad Recipe

Beef taco salad in a white bowl with tortilla chips.

5 from 1 vote

This delicious Beef Taco Salad is an easy dish made with seasoned ground beef, fresh veggies, shredded cheese and a creamy dressing.

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Salad

Cuisine: American, Mexican

Servings:

Calories: 872kcal

Author: Judy Wilson

Ingredients

1 pound ground beef
3 Tablespoons taco seasoning
3 Tablespoons tomato paste
⅔ cup water
1 head of lettuce, shredded
2 tomatoes, diced
1 avocado, diced
½ cup cilantro, chopped
½ cup red onion, finely chopped
1 cup shredded cheese (cheddar or Mexican blend)
1 lime, cut into wedges
2 cups tortilla chips
Cooked rice (optional)

Salsa Ranch Ingredients

½ cup salsa of your choice
¼ cup sour cream
¼ cup ranch dressing

Instructions

In a large skillet over medium-high heat, brown the ground beef until fully cooked.
Drain excess fat from the beef and add three tablespoons of taco seasoning. Mix well.
Add tomato paste and water to the seasoned beef. Stir until well combined. Simmer for 5-7 minutes or until the sauce thickens.
Make the Salsa Ranch. In a small bowl, mix salsa, sour cream, and ranch dressing. Set aside.

Assemble salad

In a large serving bowl or individual plates, layer the salad components.
Start with seasoned beef (and optional rice if you choose to include it in your salad). Sprinkle diced tomatoes, shredded lettuce, avocado, cilantro, and red onion.
Generously sprinkle shredded cheese over the salad.
Drizzle with lime and the prepared salsa ranch over the assembled salad.

Notes

Customize the salad with additional toppings like black beans, corn, or jalapeños.

Adjust the spice level by choosing a mild or spicy salsa.

For a lighter version, use ground turkey or chicken instead of beef.

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.

Nutrition