Taco Salad Recipe

Taco Salad recipe banner

The start of taco salad is partially clear. Still, it is believed to have been developed in the United States in the mid century to combine Mexican cuisine’s flavors with American-style salads.

Taco salad typically consists of a bed of lettuce topped with seasoned ground beef, tomatoes, cheese, and other toppings such as avocado, olives, and salsa. The salad is often served in a large fried tortilla shell, which gives it a distinctive presentation and flavor.

Taco Salad on plate with lime and other ingredients

Some food historians believe the first taco salad was created in California in the 1950s or 1960s. Others suggest that the dish originated in Texas or Arizona, where Mexican-American cuisine has a strong influence.

Regardless of its origins, taco salad quickly became a popular dish throughout the United States, particularly in the 1980s and 1990s. Today, taco salad can be found in many Mexican and Tex-Mex restaurants and in homes and kitchens across the country. It is a flavorful and tangy dish that people of all ages and backgrounds enjoy.

Taco Salad on plate with lime and other ingredients

Taco Salad Recipe

This taco salad recipe is a healthy and flavorful twist on traditional tacos, featuring a bed of crisp greens topped with seasoned ground beef, fresh veggies, and a zesty homemade dressing. Quick and easy to make, it's a satisfying meal that's perfect for busy weeknights.
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mexican
Keyword: salad, tacos


  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1 can of corn drained and rinsed
  • 1 can of black beans drained and rinsed
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 head of lettuce chopped
  • 1 avocado diced
  • 1 cup shredded cheese
  • 1 cup salsa
  • ½ cup sour cream
  • Tortilla chips for seving


  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, split it into small pieces as it cooks.
  • Add the chopped onion and bell peppers and cook until the vegetables are tender about 5 minutes.
  • Add the corn, black beans, garlic powder, cumin, chili powder, salt, and black pepper. Stir to combine and continue to cook for an additional 6 minutes.
  • Arrange the chopped lettuce on a large platter. Spoon the beef mixture over the lettuce. Top with diced avocado, shredded cheese, salsa, and sour cream.
  • Serve with tortilla chips on the side.
Bowl of taco salad

This taco salad recipe is perfect for a quick and easy weeknight meal. It’s loaded with protein, fiber, and lots of fresh veggies. Customize it by adding your favorite toppings like diced tomatoes, sliced jalapeños, or guacamole. Enjoy!

cooked food on black ceramic plates

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