This hearty taco salad, with its creamy salsa dressing, is a crowd-pleasing classic. It combines crisp lettuce, savory beef and beans, and all your favorite Tex-Mex toppings. The creamy salsa dressing ties everything together with a kick of lime, cumin, and cilantro. It’s perfect for casual dinners, potlucks, or taco night when you want something a little lighter but still satisfying.
A taco salad is a delicious lunch or main dish salad and an excellent choice for summer meals. Serve it on tortilla chips, Native American fry bread, or with tortilla chips.
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.
How to Store the Taco Salad Filling and Dressing
Beef & Bean Mixture:
- Let the filling mixture cool completely, then transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
- Reheat gently in a skillet over medium heat or microwave until warmed through.
- Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Dressing:
- Store the creamy salsa dressing in a sealed container in the refrigerator for up to 5 days.
- Stir or shake before using.
Salad Components:
- Keep lettuce, tomatoes, cheese, and garnishes separate until ready to serve for the best texture.
Taco Salad
A hearty taco salad is the perfect summer dish, topped with a creamy Tex-Mex dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salads
- Cuisine: Tex-Mex
Ingredients
Scale
For the Taco Salad
- 1 tablespoon vegetable oil
- 1 pound 85% ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 teaspoon minced garlic
- 1.25-ounce package taco seasoning
- 1 16-ounce can refried beans
- 1/2 cup salsa
- 8 cups shredded lettuce
- 1 1/2 cups shredded Mexican cheese blend
- 2 large Roma tomatoes, diced
- 1 2.5-ounce can sliced black olives, drained
- 1/2 cup sliced green onions
- Tortilla chips
- 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!
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