Why You’ll Love This Recipe

This 25 Minute Easy Taco Salad Recipe is a quick, flavorful, and satisfying meal perfect for busy weeknights. With seasoned ground beef, crisp lettuce, fresh vegetables, and a zesty dressing, it offers all the best taco flavors in a lighter, fork-friendly form. It’s customizable, kid-friendly, and ready in less than half an hour—making dinner both effortless and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beeftaco seasoning mixromaine lettuce (chopped)cherry tomatoes (halved)black beans (rinsed and drained)canned corn (drained)shredded cheddar cheesecrushed tortilla chipssour cream or Greek yogurt (optional)diced red onionolive oillime juicesea salt and black pepper

directions

In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat.

Add taco seasoning and a splash of water, then simmer for 2-3 minutes until the beef is well coated and flavorful.

In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, diced red onion, and shredded cheese.

Add the warm seasoned beef to the salad bowl and toss to combine.

In a small bowl, whisk together olive oil, lime juice, salt, and pepper to create a simple dressing.

Drizzle the dressing over the salad and gently toss everything together.

Top with crushed tortilla chips for crunch and a dollop of sour cream or Greek yogurt, if desired.

Serve immediately.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 10 minutesAssembly time: 5 minutesTotal time: 25 minutes

Variations

Use ground turkey or chicken instead of beef for a leaner option.

Add avocado slices for creaminess and healthy fats.

Use a store-bought chipotle ranch or cilantro lime dressing for a shortcut.

Try adding sliced jalapeños or hot sauce for extra heat.

Make it vegetarian by swapping the meat for cooked quinoa or extra beans.

storage/reheating

Store the salad components separately in airtight containers in the refrigerator for up to 3 days.Assemble portions fresh when ready to eat to avoid sogginess.Reheat the taco meat separately in the microwave or on the stove before adding to the salad.

FAQs

Can I make this taco salad ahead of time?

Yes, prep all ingredients ahead and store separately; assemble just before serving.

Is taco salad healthy?

Yes, especially when using lean protein and loading up on vegetables.

Can I use a different dressing?

Absolutely—ranch, avocado lime, or vinaigrette all work well.

What type of lettuce is best?

Romaine is ideal for crunch, but iceberg or a mixed green blend works too.

Can I add rice?

Sure, adding a scoop of cooked rice can make it more filling, like a burrito bowl.

Are tortilla chips necessary?

They add crunch but can be omitted or replaced with a low-carb option.

Is this recipe gluten-free?

Use gluten-free tortilla chips and ensure your taco seasoning is gluten-free.

Can I use leftover taco meat?

Definitely, this is a great way to repurpose leftovers.

What’s a good vegetarian protein swap?

Try black beans, chickpeas, or crumbled tofu.

Can I pack this for lunch?

Yes, keep the dressing and chips separate until ready to eat to maintain texture.

Conclusion

This 25 Minute Easy Taco Salad Recipe is your go-to for a fast, flavorful, and wholesome meal that the whole family will enjoy. With flexible ingredients and minimal prep, it’s perfect for a stress-free dinner or satisfying lunch. Try it once, and it’ll likely become a regular in your rotation.