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If you’re craving a salad that checks all the boxes—hearty, fresh, crunchy, and bursting with bold Mexican flavors—you absolutely need to try this Ground Beef Taco Salad Recipe. It’s a brilliant way to enjoy all the vibrant colors and textures of a taco, but in a bowl that feels light and refreshing. Every bite delivers juicy seasoned ground beef, crisp lettuce, creamy avocado, and plenty of zesty toppings, making it one of those meals you’ll want to make again and again.
Ingredients You’ll Need
This Ground Beef Taco Salad Recipe comes together with simple, staple ingredients that you either have on hand or can find easily. Each component plays a vital role in building layers of flavor and adding delightful textures that keep every forkful exciting.
- Ground beef: The star protein that soaks up all the taco seasoning flavor you’ll love.
- Homemade taco seasoning or store-bought: This blend spices the beef perfectly, bringing that classic taco taste.
- Romaine lettuce: Crisp and refreshing, it forms the perfect base for the salad.
- Green onions & cilantro: Fresh herbs that add brightness and a subtle bite.
- Cheddar cheese: Melts just a bit and adds creamy, sharp richness.
- Cherry tomatoes: Sweet bursts of juicy flavor and lovely color.
- Radishes: Thinly sliced for a peppery crunch that contrasts beautifully.
- Red onion: Adds slight pungency and crunch to every bite.
- Avocados or guacamole: Creamy, buttery smoothness that cools the heat.
- Frozen corn: Thawed for a touch of sweetness and texture.
- Jalapeños: Sliced to taste for a spicy kick.
- Tortilla chips (Juanitas or Fritos): Crushed and some kept whole for that essential crunch.
- Sour cream and salsa (optional): Perfect for adding creaminess and more layers of flavor on top.
- Limes: Zest and juice to brighten the entire salad with a citrusy punch.
- For the ranch dressing: Mayonnaise, sour cream, buttermilk ranch seasoning, serrano pepper, tomatillos, cilantro, lime zest and juice, plus milk as needed to achieve the perfect consistency.
How to Make Ground Beef Taco Salad Recipe
Step 1: Cook the Perfect Taco Meat
Start by browning the ground beef in a medium skillet over medium heat, breaking it into small pieces as it cooks. When the meat is no longer pink, drain the grease by tilting the pan and carefully scooping it out to keep your salad from getting greasy. Return the skillet to the stove and stir in the homemade or store-bought taco seasoning with water. Simmer until the sauce thickens but don’t let it dry out completely; you want juicy, flavorful meat that clings to every bite of salad.
Step 2: Prep the Fresh Greens and Herbs
While the beef simmers, chop the Romaine lettuce into bite-sized pieces and give it a good spin or pat dry to ensure your salad doesn’t get soggy. Toss together with freshly chopped green onions and a generous handful of cilantro, which adds that unmistakable fresh herb aroma that elevates every ingredient.
Step 3: Get Your Toppings Ready
This is where the magic happens—grate sharp cheddar cheese, chop juicy tomatoes, thinly slice radishes and red onion for crispness, dice creamy avocados or whip up a quick guacamole with lime juice and salt, and thaw your frozen corn quickly in the microwave. Don’t forget to slice your jalapeños for just the right level of heat and have your favorite tortilla chips ready to crush for some delightful crunch mixed into the salad.
Step 4: Make the Tangy Ranch Dressing
Prepare the homemade ranch dressing by blending mayonnaise, sour cream, buttermilk ranch seasoning, roughly chopped serrano pepper, halved tomatillos, cilantro, lime zest and juice. Add a splash of milk to thin it out if necessary. This dressing will add a creamy, tangy finish that perfectly complements the savory taco meat and crisp veggies.
Step 5: Assemble the Salad
Now it’s time to bring all the elements together. In a large bowl, layer the lettuce and herbs, sprinkle with the seasoned ground beef, then pile on your colorful toppings. Drizzle with the creamy ranch dressing, add optional dollops of sour cream and salsa if you like, and finish with a handful of crushed tortilla chips. Garnish with lime slices for an extra zing.
How to Serve Ground Beef Taco Salad Recipe
Garnishes
For garnishes, fresh lime wedges are a game-changer—squeezing a bit of lime juice right before eating lifts all the flavors. Add some whole tortilla chips for texture variety and extra jalapeño slices for those who crave heat. A sprinkle of extra cilantro or even a dash of smoked paprika can add a beautiful finishing touch.
Side Dishes
This Ground Beef Taco Salad Recipe is so rich and filling on its own that it often doubles as a main meal, but for a complete spread, consider serving it alongside warm refried beans, Mexican street corn, or simply some fresh, warmed flour tortillas. These sides complement the salad without overpowering its vibrant mix of tastes.
Creative Ways to Present
Want to impress at your next gathering? Serve this salad in individual mason jars layered with the dressing at the bottom and toppings as you go up to keep everything crisp and fresh until serving. Or present it on a large platter with all components neatly arranged and let everyone build their own salad creations—fun, interactive, and sure to delight your guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately—keep the dressed lettuce apart from the taco meat and toppings to avoid sogginess. Use airtight containers and refrigerate them promptly. The ground beef will stay good for up to three days, and the veggies will remain crisp if stored properly.
Freezing
While fresh lettuce and avocado don’t freeze well, the seasoned ground beef freezes beautifully. Pack the cooled beef into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor for your next salad night.
Reheating
Reheat the frozen or refrigerated ground beef gently in a skillet over medium heat or microwave until warmed through. Avoid overheating to prevent drying out the meat. Once warm, add it back to fresh or freshly prepared salad ingredients for a quick, delicious meal any day of the week.
FAQs
Can I make this Ground Beef Taco Salad Recipe vegetarian?
Absolutely! Swap the ground beef for seasoned plant-based crumbles or spiced black beans. The rest of the ingredients work perfectly to maintain the bold flavors and variety of textures.
How spicy is this salad?
The spice level is customizable. You can easily leave out jalapeños or serrano peppers for a milder bite, or add more if you love heat. The fresh ingredients and creamy avocado help balance the spice wonderfully.
What’s the best way to keep the lettuce from getting soggy?
Dry your lettuce thoroughly after washing, and keep dressed ingredients separate until right before serving. Adding the crunchy tortilla chips last also helps maintain great texture.
Can I prepare this salad in advance for a party?
Yes! Pre-chop your veggies, make the dressing, and cook the taco meat the day before. Assemble everything just before serving for the freshest experience and crispest greens.
What other dressings go well with this salad?
While the tangy ranch dressing is a hit, you can also try a simple lime vinaigrette or a creamy chipotle dressing to complement the Mexican flavors beautifully.
Final Thoughts
This Ground Beef Taco Salad Recipe truly brings together the best of fresh, hearty, and exciting flavors in one bowl. Whether you’re feeding your family on a weeknight or serving friends at a casual get-together, this salad promises smiles all around. Give it a try, and I bet it’ll become one of your go-to favorites too!
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Print
Ground Beef Taco Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and hearty Ground Beef Taco Salad featuring seasoned beef, fresh vegetables, shredded cheddar, and a creamy ranch-taco dressing. Perfect for a quick, satisfying meal with a delightful crunch from tortilla chips and vibrant garnishes like jalapeños and cilantro.
Ingredients
For the Taco Meat
- 1 pound ground beef
- 1/4 cup homemade taco seasoning (or McCormick’s Premium Taco Seasoning)
- 3/4 cup water
For the Salad
- 1 head Romaine lettuce, chopped
- 1/2 cup green onions, chopped
- 1 bunch cilantro, chopped
- 1 & 1/2 cups cheddar cheese, shredded
- 1 & 1/2 cups cherry tomatoes (or chopped tomatoes)
- 8 radishes, thinly sliced
- 1/2 red onion, chopped
- 2 avocados, chopped (or 1 cup guacamole)
- 1 cup frozen corn, thawed
- 1–2 jalapeños, sliced
- Juanitas tortilla chips (or Fritos), crushed and some left whole for garnish
- Sour cream, to taste (optional)
- Restaurant style salsa, to taste (optional)
- Sliced limes, for garnish
For the Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (0.4-oz) package Buttermilk Ranch Seasoning
- 1 serrano pepper, roughly chopped
- 2 tomatillos, halved
- 1/2 bunch cilantro
- Zest of 1 lime
- Juice of 1 lime
- Milk, optional (to thin dressing if needed)
- 1 cup sour cream
- 1/3 cup restaurant style salsa
- 1 teaspoon taco seasoning
- Zest of 1 lime
- Juice of 1 lime
Instructions
- Cook the Taco Meat: Brown 1 pound ground beef in a skillet over medium heat, breaking it into small pieces. Cook until no longer pink, about 3-5 minutes. Remove from heat, tilt pan and scoop out fat into a foil-lined bowl, refrigerate and discard once solid. Return skillet to medium heat, add 1/4 cup taco seasoning and 3/4 cup water. Bring to a simmer and turn off heat when thickness remains in the sauce to keep meat moist. Cover and keep warm.
- Prepare the Lettuce and Herbs: Chop Romaine lettuce into bite-sized pieces and dry thoroughly using a salad spinner or paper towels. In a large bowl, combine the lettuce with 1/2 cup chopped green onions and 1 bunch chopped cilantro. Toss gently to mix.
- Prep Salad Toppings: Shred 1 and 1/2 cups cheddar cheese. Chop tomatoes or use cherry tomatoes. Thinly slice 8 radishes and dice 1/2 red onion. Chop 2 avocados or prepare guacamole by adding lime juice and salt. Thaw 1 cup frozen corn by microwaving briefly and letting it finish at room temperature. Slice 1-2 jalapeños. Crush Juanitas or Fritos tortilla chips, keeping some whole for garnish.
- Make the Dressing: In a blender or food processor, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 package buttermilk ranch seasoning, 1 serrano pepper, 2 halved tomatillos, 1/2 bunch cilantro, zest and juice of 1 lime. Blend until smooth. If dressing is too thick, add milk gradually to reach desired consistency. In a bowl, mix 1 cup sour cream, 1/3 cup restaurant style salsa, 1 teaspoon taco seasoning, lime zest, and lime juice for extra flavor. Combine with blended dressing or use separately as desired.
- Assemble the Salad: In a large serving bowl, layer the lettuce mixture, topped with taco meat, cheese, tomatoes, radishes, red onion, avocados (or guacamole), corn, and jalapeños. Sprinkle crushed tortilla chips on top and garnish with sliced whole chips and lime slices. Serve with dressing, sour cream, and salsa on the side as preferred.
Notes
- Do not cook the taco meat until all liquid evaporates; keeping some sauce prevents dry meat.
- Use fresh lime juice in guacamole and dressing to enhance brightness and flavor.
- If you prefer less heat, reduce or omit jalapeños and serrano pepper in dressing.
- Store leftover taco meat separately to maintain crispness of salad components.
- This salad is ideal for meal prepping; hold off on adding crunchy chips until serving to avoid sogginess.
