Taco Salad is a perfect easy weeknight dinner recipe! Think of your favorite taco flavors only in bowl form. This Taco Salad is easy to customize, loaded with veggies, and full of flavor.
If you’ve been around the blog for awhile you know of my love for tacos. Tacos really are the perfect avenue for the mix of carbohydrates, lean protein, veggies, and healthy fats. Not to mention all the toppings that make them taste out of this world and all so different. There are options for a great breakfast, vegetarian, and even seafood tacos!
As always the common theme for dinner these days, a quick and simple throw together meal. Heat and eat as I like to call it! While my version is vegetarian (no animal protein as the main event, just beans and cheese), feel free to add an animal protein of choice with this taco seasoning. Using tortilla chips for a little bit of crunch and variety of texture, so yes, this dietitian eats chips. I hope you enjoy this Tex-Mex inspired version from my days living in Texas with this deconstructed Taco Salad bowl!
Ingredients: Taco Salad
- The Base: This is a salad, but this also is a full meal. I call the base a ‘leafy green’ to ensure we’re adding veggies to the mix. That might be my only suggestion when it comes to tacos at restaurants, is that they don’t add enough veggies. Use a sturdier green here: romaine is best, or you can use shredded cabbage as well.
- The Protein: As mentioned I used beans and cheese here. You can always add a lean ground beef, ground chicken, and/or turkey. Use the taco seasoning as you would if you were making tacos. Follow the instructions.
- The Veggies: and/or as I like to call it, all the toppings. The base has your lettuce and here is where tomatoes and/or pico de gallo is added. Feel free to add pickled red onions, fresh or frozen corn, and of course the avocado/guacamole. The more veggies the better the flavor and filling factor!
- The Crunch: Adding that little bit of crunch is what really makes this salad/meal come together, in my opinion. I opted for a few crumbled tortilla chips. If you prefer that other corn chip variety, that too works as well.
- Complete Your Bowl: Add that dollop of sour cream and/or Greek yogurt for some tang. And if you like spice, add in your favorite hot sauce. I used store bought pico de gallo this time around and it had a little bite. There is no actual ‘dressing’ for this salad. All the flavor came from my ‘chili beans’ in a can and the creamy sour cream, and bite from the pico de gallo. However, you could could add some taco seasoning and lime juice to the sour cream to create a thinner, more pourable condiment as well. You do YOU!
How To Make Taco Salad
Taco salad is on rotation around here! It takes about 20 minutes from start to finish and is a great way to let each person ‘build their own bowls’. Everyone will be pleased!
- Brown and season ground beef, if using. Or, open your can of ‘chili beans’. You can even add the ‘chili beans’ to the ground protein if you like.
- Wash lettuce and top with beef mixture and your favorite toppings.
- Scoop into a large serving bowl or plates and top with crumbled tortilla chips, shredded cheese, sour cream, avocado/guacamole, and pico de gallo.
Other Taco Recipes:
- Breakfast Tacos
- Blackened Fish Tacos with Pineapple Salsa
- Roasted Butternut Squash and Black Bean Tacos
- Shrimp Tacos with Salsa and Slaw
Easy Taco Salad
Taco Salad is a perfect easy weeknight dinner recipe! Think of your favorite taco flavors only in bowl form. This Taco Salad is easy to customize, loaded with veggies, and full of flavor.
- Total Time: 20
- Yield: 4 1x
Ingredients
- 1 lb lean ground beef, *if using animal protein
- taco seasoning
- 1 (15-oz) can reduced-sodium chili beans, not drained
- 2 heads romaine lettuce, chopped
- 1 pint grape tomatoes, halved
- 1 cup shredded cheddar cheese, 2%
- 1/2 cup reduced-fat sour cream/Greek Yogurt
Instructions
- Brown: in a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with black pepper. Add taco seasoning and 1/2 cup water (and up to another 1/2 cup of water. It all depends how much ‘sauce’ you want for your meat). Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat. *Optional – included if using. Otherwise, open your can of chili beans and do not drain as the liquid is for seasoning.
- Mix: in a large bowl add lettuce, chili beans, tomatoes, shredded cheese, and beef if using. Toss to combine. Top with cheese, pico de gallo and/or tomatoes, avocado and/or guacamole, and crumbled tortilla chips. Dollop with sour cream.
Notes
*I warm the chili beans and cheese up in the microwave and then add to my bowl to mix everything up.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
1 thought on “Easy Taco Salad”
Deconstructed tacos – love it! (no more mess of taco shells crumbling!)