Taco Salad With Creamy Salsa Dressing
Craving a flavorful and hearty salad? Try our taco salad recipe! It’s the perfect summer dish, topped with a creamy Tex-Mex dressing.
This classic taco salad is a crowd-pleasing favorite for potlucks, summer dinners, or taco night. The flavorful beef-and-bean mixture, crisp lettuce, melty cheese, and zesty toppings come together in a colorful bowl that’s satisfying without feeling heavy.
A creamy salsa dressing ties it all together with lime, cumin, and cilantro for a Tex-Mex kick. Serve it on tortilla chips, Native American fry bread, or as a main-dish salad any time you’re craving something hearty yet fresh.
Why You’ll Love It
Full of flavor. Every bite has savory beef, beans, cheese, and a creamy dressing with just the right spice.
Easy to customize. Swap proteins or toppings to suit your taste — it’s flexible and forgiving.
Perfect for gatherings. Ideal for casual dinners, game day, or summer cookouts.
Ingredient Notes
- Ground beef: Use 85% lean for flavor and tenderness. Substitute turkey, chicken, or plant-based meat if desired.
- Refried beans: Add creaminess and stretch the filling — canned or homemade both work.
- Taco seasoning: Use a store-bought packet or your favorite homemade blend.
- Salsa: Adds moisture and extra flavor to both the filling and dressing.
- Lettuce: Romaine or iceberg offers the right crunch; chop just before serving.
- Cheese: A Mexican blend melts beautifully, but cheddar or Monterey Jack work too.
- Vegetables: Tomatoes, onions, olives, and peppers add freshness and color.
- Dressing ingredients: Sour cream, mayonnaise, lime juice, cumin, chili powder, salsa, and cilantro make a creamy, tangy sauce.
Steps to Make Taco Salad
- Cook the beef mixture: Heat oil in a large skillet over medium-high heat. Add beef and cook 4 minutes without stirring. Add onion and bell pepper; cook 6 to 8 minutes, stirring often, until the beef is browned and the vegetables are soft.
- Add seasoning and beans: Drain off excess fat, then stir in garlic and taco seasoning. Cook 1 minute. Add refried beans and salsa, reduce heat, and simmer 8 to 10 minutes until thickened.
- Prepare the dressing: In a blender or with an immersion blender, combine sour cream, mayonnaise, lime juice, cumin, chili powder, salsa, and cilantro. Blend until smooth, then season to taste with salt and pepper.
- Assemble the salad: Arrange lettuce on plates or a large platter. Spoon the hot taco mixture on top. Add cheese, tomatoes, black olives, and green onions.
- Garnish and serve: Surround with tortilla chips and finish with avocado, guacamole, cilantro, or sour cream if desired.
Tips for Taco Salad
- For a lighter salad, use half sour cream and half Greek yogurt in the dressing.
- Warm the refried beans slightly before stirring them into the beef mixture for easier blending.
- Keep the salad components separate if serving buffet-style so everyone can customize their plate.
- The taco mixture also makes a great filling for wraps, burritos, or stuffed bell peppers.
Recipe Variations
- Taco Salad Pizza: Spread the ground beef and refried bean mixture over a baked pizza crust and top with the remaining ingredients.
- Taco Salad Dip: Layer the taco mixture in a bowl with layers of guacamole and serve with tortilla chips for dipping.
- Swap the Protein: Use ground turkey, shredded rotisserie chicken, black beans, or a plant-based protein.
- Bowl-Style: For a burrito bowl feel, layer the filling in a bowl with cooked rice or quinoa as the base.
What to Serve With Taco Salad
- Serve with tortilla chips or crunchy tostada shells for scooping.
- Pair with Mexican rice, refried beans, or corn on the cob.
- Try iced tea, limeade, or a light beer for a refreshing contrast.
- Finish with churros, tres leches cake, or simple cinnamon-sugar tortillas.
How to Store the Taco Salad Filling and Dressing
Beef & bean mixture: Let cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet or microwave before serving. Freeze in portions for up to 2 months; thaw overnight in the refrigerator.
Dressing: Store in a sealed container in the refrigerator for up to 5 days. Stir or shake well before using.
Salad components: Keep lettuce, tomatoes, cheese, and garnishes separate until ready to serve for best texture and freshness.
Taco Salad
Ingredients
For the Taco Salad
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon garlic, minced
- 1 pkt taco seasoning, 1.25-oz
- 1 can refried beans, 16-oz
- 1/2 cup salsa
- 8 cups lettuce, shredded
- 1 1/2 cups Mexican cheese, shredded
- 2 large Roma tomatoes, diced
- 1 can can sliced black olives, 2.5-oz, drained
- 1/2 cup green onions, sliced
- Tortilla chips, for serving
- Optional Garnishes: Guacamole, sliced avocado, cilantro leaves, sour cream, red onions
For the Dressing
- 3/4 cup sour cream
- 3 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup salsa
- 1/4 cup cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Taco Mixture: Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook undisturbed for 4 minutes. Add the onion and bell pepper and cook, stirring frequently, for 6 to 8 minutes or until the onions are translucent and the beef is no longer pink. Drain off the excess fat and add the garlic and taco seasoning. Cook for 1 minute longer then add the refried beans and salsa. Bring to a simmer; lower the heat to medium-low and simmer for 8 to 10 minutes while stirring frequently.
- Make the Dressing: Combine the sour cream, mayonnaise, lime juice, cumin, chili powder, salsa, and cilantro, and use an immersion blender or blender to process until smooth. Taste and add salt and pepper as needed.
- Assemble the Salad: Arrange the lettuce on salad plates. Top with a scoop of the taco mixture. Arrange the tortilla chips around the edges and sprinkle with the cheese, diced tomatoes, and olives. Garnish with your favorite toppings and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
