Easy Taco Salad
This easy taco salad is a meal that never fails to go over well. No matter the season or the mood, we are all happy when this is on the dinner menu. And there’s a lot to love. This taco salad recipe is quick and easy (about 30 minutes!), easily customizable (let everyone make their own!), nutritious (it’s got protein, fat, fresh vegetables, fiber, and flavor), and definitely delicious.
I’ve loved this dinner since the 80s! 🌮🥬️
This is one of those rare salads that can manage to still feel plenty satisfying and filling anytime of the year, even in the winter, so we enjoy it all year long.
I grew up on this salad and still love it to this day! I’ve made a few swaps, but mostly kept it the same way my mom made it, complete with Western (or French!) dressing.
🥗 Fresh & crunchy: This salad is super satisfying AND loaded with vegetables like crisp lettuce, cucumbers, and tomatoes.
⏱️ Fast to prep: This meal couldn’t be easier! It’s ready in less than 30 minutes, making it a great option for busy weeknights.
🧀 Big flavor: Thanks to seasoned ground beef, cheese, and your fave toppings this salad doesn’t skimp on the flavor.
🥑 Totally customizable: Everyone can build their own bowl so it’s just right for them.
🥩 Protein-packed: Great for a filling lunch or dinner that is packed with protein, fiber, veggies, and flavor!
You’ll also want to try my ground turkey tacos, crockpot salsa chicken, steak quesadillas, and bean and cheese burritos.
I made this for Taco Tuesday! I had never thought about using tomato paste before, but I have to say this made for the perfect creamy texture. –Lisa
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this salad to the table: ground beef, tomato paste, taco seasoning, lettuce, cucumber, tomatoes, cheese, black beans, dressing, Doritos, and any other toppings.
- Dressing: You have plenty of options for a salad dressing for taco salad. I grew up having a Western dressing, so that’s why I’m recommending a French/Western/Catalina dressing. If that doesn’t appeal to you, feel free to switch it up with a different dressing. The sweet flavors with the savory do work well together!
Emily’s Tips & Tricks
- Shortcuts: You can make your own taco seasoning or buy your favorite packet to skip the measuring! I do recommend shredding your own cheese, but if you can’t swing it, use pre-shredded.
- Feeding kids without pressure: I would recommend serving the taco meat in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food and let everyone build their own salads. Serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter if they don’t do chips. Cheese quesadillas would also be an easy side to whip up. And remember that salads can take time to appreciate, and no two salads need to look the same (some kids start eating salads without the lettuce and that is ok!). I think this is a great gateway salad for picky eaters!
- Variations: I love the classic flavor of ground beef taco meat, but you could also use ground turkey, chicken, or even your favorite meatless crumbles.
- Additions: Feel free to add classic taco toppings like pickled jalapenos, diced avocado or guacamole, pico de Gallo or salsa, hot sauce, lime wedges, cilantro, or even warmed up queso.
Easy Taco Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Tex Mex
- Diet: Gluten Free
Description
You’ll love this taco salad recipe! With cool, crunchy, and cheesy flavor, this salad is super satisfying and a family fave.
Ingredients
- 2 pounds ground beef
- 1 teaspoon sea salt
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 head romaine lettuce (or 2 romaine hearts)
- 2 cups sliced cucumber
- 8 ounces grape or cherry tomatoes
- 4 ounces shredded sharp cheddar cheese
- 15 ounces can black beans, drained and rinsed
- zesty french dressing (Western, Catalina, etc.)
- Nacho cheese Doritos for serving
Instructions
- Heat large skillet over medium-high heat. Add ground beef and cook 4-5 minutes, breaking up with a spoon. Add tomato paste, sea salt, chili powder, cumin, garlic powder, and onion powder to skillet and mix everything well. (Depending on fat content, add a splash of water if it’s dry.) Cook another 3-4 minutes, until beef is cooked through.
- While beef is cooking, prepare other ingredients:
Wash and thinly slice lettuce.
Wash and cut tomatoes in half.
Shred cheddar if necessary.
- In a large bowl or plate, layer lettuce, cucumbers, tomatoes, and black beans. Top with beef mixture. Drizzle with dressing and top with cheddar cheese, crushed Doritos, and any other desired toppings.
Notes
I tend to go back and forth about how much beef is required by our family, and I always like to err on the side of leftovers, so that’s why the recipe calls for 2 pounds, but you could easily drop it to 1 pound if you prefer.
Storage: Store leftover salad components in an airtight container in the refrigerator for 2-3 days. Reheat taco meat in a hot skillet or microwave until heated through.
Freezer storage: Store in a freezer-safe container for 2-3 months. Let thaw in the fridge before reheating.
Ingredient notes: This recipe calls for a quick, homemade taco seasoning, but you could also use your favorite taco seasoning packet if you prefer! French dressing seems odd, I know, but it’s how I fell in love with it in the 80’s so we’re keeping it! Obviously switch it out for something else if you prefer.
Prep ahead: Prep everything according to the directions and then divide it into meal prep containers. You’ll want to keep the meat in a separate container from the rest of the salad ingredients so you can heat it up before serving. Layer the salad ingredients in the following order: black beans, cucumbers, tomatoes, lettuce, and cheese. Store Doritos, dressing, and ground beef in separate containers.
Special tools: A large nonstick skillet, taco seasoning if not making from scratch.
Serve with: NA margarita, chips and guacamole, your favorite taco toppings.
Serving Suggestions
I think this recipe for taco salad is a full meal in itself, but if you want to add an extra side dish or toppings, here are some ideas:
- Guacamole
- Corn Salsa
- Elote in a Cup
- Cheesy Street Corn Dip
- Cowboy Caviar
- Chips and queso
- NA Margarita Mocktail
More Taco-Inspired Recipes
If you like this Doritos taco salad recipe, you might also like some of these other easy taco-inspired recipes:
- Slow Cooker Salsa Chicken
- Chicken Taco Soup
- Quesadillas – Black bean, shrimp, steak, ground beef
- Tostadas – Black bean, chili-spiced chicken, ground turkey, breakfast
About the Author
This recipe was developed by Emily Dingmann, founder and contributor to My Everyday Table. Emily specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a Bachelor of Science in Nutrition and nearly 20 years of experience, she shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily.
Food styling and photography by Loren Runion.
Sounds delicious. Thanks for sharing such an tasty and healthy recipe. Will try soon.
I made this for Taco Tuesday! I had never thought about using tomato paste before, but I have to say this made for the perfect creamy texture.
We are 2 seniors and we enjoyed this healthy meal. We made Crockpot Salsa Chicken and used half for tacos and then later for this salad. The tomatoes and cucumbers are amazing at our farm stand right now, so it was extra special!
So glad you enjoyed this, Julie! I’m loving the farm stand produce right now, too!