Taco Salad

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This is the best taco salad recipe! Lettuce, taco meat, veggies, herbs, cheese and toasted corn are tossed in a delicious homemade dressing for a bold, flavorful and delicious salad perfect for taco nights!

a large bowl of Taco Salad


This taco salad recipe is next-level delicious.

Ground beef taco meat is cooked then served over a bed of lettuce and vegetables.

Salty, butter-toasted corn and a delicious homemade cilantro avocado dressing make this taco salad completely irresistible.

It’s easy to make and enjoy on busy weeknights. My kids love it so much my 7 year old asked for it for her birthday dinner – which is a huge praise!

close up view of a large bowl of Taco Salad

Taco Salad: Ingredients & Substitutions

Here are some substitutions that can be made in this taco salad recipe!

Ground beef

We love making taco salad with ground beef tacos. You can also use these recipes as a topper to this salad:

overhead photo of the ingredients in this taco salad recipe
  • Ground Beef. We typically use 85% lean ground beef, however any variety works well. You can also use ground chicken or ground turkey to make this recipe.
  • Homemade Taco Seasoning. I always have a batch of this in a jar in my spice cabinet. My entire family agrees it’s the best (and far better than any store-bought varieties).
  • Onion. I suggest sweet white, yellow or red onion.
  • Lime Juice. Choose an organic bottled lime juice or use freshly squeezed.
  • Minced Garlic. jarred or freshly minced garlic both work well.

Toasted Corn

You can just use fresh corn or frozen corn warmed up, however toasting it in butter and sea salt really takes this taco salad recipe from good to wow.

  • Corn. Fresh corn cut off the cob, or frozen thawed corn both work well.
  • Butter. Olive oil or avocado oil can be used in place of butter – but butter is by far the best.
overhead photo of the ingredients in this taco salad recipe

Taco Salad Ingredients

  • Lettuce. Choose your favorite variety. My top suggestions are romaine, iceberg and spring mix.
  • Baby tomatoes. Any tomato variety works well. If using large tomatoes, dice them into small pieces.
  • Red onion. sliced green onions are a great choice too.
  • Cheese. sharp cheddar, a Mexican cheese blend, and cojita are our top 3 favorites.
  • Sour cream. Greek yogurt is a great substitute.
  • Guacamole. homemade is always best.
  • Salsa. make your own – it’s so easy!
  • Chips. we always top our taco salad with crushed tortilla chips – so good!
  • Cilantro lime rice
  • Refried black beans
overhead photo of the ingredients in this taco salad recipe

Cilantro Lime Avocado Dressing

Follow the recipe in this post: Avocado Dressing to make an amazing dressing for this taco salad. Seriously it takes it to a whole new level.

Or you can use store-bought dressings. Some suggestions include:

  • Ranch dressing (Ritch’s favorite)
  • Tomatillo dressing
  • Any herb-based vinaigrette, preferably with cilantro.
overhead photo of the ingredients in this taco salad recipe

How to Make Taco Salad

Let’s walk through this taco salad recipe together – and don’t forget to watch the video. It’s a great recipe if you’re looking ot use leftover taco meat (like ground beef tacos or chicken tacos).

Make the Dressing

Prepare the cilantro lime avocado dressing ahead of time and store it in a glass jar until you are ready to serve. Or make some homemade Ranch dressing mix.

avocado dressing in a food processor for this taco salad recipe

Cook the Taco Meat

Begin by cooking the taco meat (using this Ground Beef Tacos recipe with homemade taco seasoning). Combine ground beef, onion and minced garlic in a non-stick fry pan or cast iron skillet.

Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.*

two photos showing how to make taco salad - making the taco meat

Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.

Then, add the lime juice and stir to combine and cook, uncovered, until the mixture is browned, stirring occasionally.

two photos showing how to make taco salad - making the taco meat

Toast the Corn

While the meat is cooking (if you can multi-task well) cook the corn with 1 tablespoon of butter over medium-high heat until lightly browned, stirring often.

Once browned, sprinkle with sea salt and set aside to use on the salad.

two photos showing how to make taco salad - toasting the corn

Assemble the Taco Salad

Now that the dressing, meat and corn are ready – it’s time to assemble the taco salad!

Begin by combining the lettuce, tomatoes, onion, cilantro and half the dressing in a large bowl and toss to combine.

two photos showing how to assemble  taco salad.

Then, top the lettuce mixture with cheese, avocado and corn.

two photos showing how to assemble  taco salad.

Next, spoon the meat on top of the salad and drizzle it with the remaining dressing and serve.

two photos showing how to assemble  taco salad.

Individual Servings

I like to serve this salad in individual portions so guests can make it their own.

To do this, combine the lettuce, tomatoes, cilantro, onion and cheese in a large bowl and toss to combine.

Lay out your desired toppings (cheese, sour cream, chips, guacamole, salsa, etc.), the dressing, toasted corn and the ground beef mixture.

Then let guests/family members build and dress their taco salads individually. I prefer this because undressed salad keeps better and longer than dressed, so we can enjoy leftovers for a day or two after we make it!

two photos showing how to assemble  taco salad.

Serve

We serve this taco salad as a full meal. Top it with homemade tortilla strips for an extra special twist. You can serve it alongside your favorite Mexican recipes such as:

a large bowl of taco salad

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the taco salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and meat separately so you can warm up the meat before using it to make a leftover salad.

a fork taking a bite out of a bowl of taco salad

Taco Salad Recipe FAQS

How long can you keep taco salad?

Undressed taco salad keeps for up to 3 days in the refrigerator. Dressed salad lasts 1 day in the refrigerator.

Do you eat taco salad hot or cold?

My answer is, both. The lettuce and veggies should be cold. The toasted corn and meat should be warm. This causes the cheese to melt slightly so everything holds together nicely.

a large bowl of taco salad

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Taco Salad Recipe

Laura
This is the best taco salad recipe! Lettuce, taco meat, veggies, herbs, cheese and toasted corn are tossed in a delicious homemade dressing for a bold, flavorful and delicious salad perfect for taco nights!
5 from 3 votes
Course dinner, Main Course, Salad
Cuisine Mexican
Servings 8 Servings
Calories 248
Prep Time15 minutes
Cook Time15 minutes
Total Time27 minutes

Ingredients 
 

Taco Meat

Toasted Corn

  • 1 ½ cups corn frozen or fresh cut off the cobb.
  • 1 Tablespoon butter
  • ¼ teaspoon sea salt

Salad

  • Iceberg lettuce or romaine
  • 1 pint baby tomatoes halved (or 2 roma tomatoes, diced)
  • ½ cup red onion finely diced
  • ½ cup fresh cilantro finely chopped
  • 1 avocado chopped
  • 1 cup shredded cheddar or Mexican cheese

Toppings:

Salad Dressing

Instructions 

Make the dressing

Cook the Taco Meat

  • Combine ground beef, onion and minced garlic in a non-stick fry pan or cast iron skillet.
  • Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.*
  • Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
  • Add the lime juice and stir to combine.
  • Cook, uncovered, until the mixture is browned, stirring occasionally.

Toast the Corn

  • Cook corn with 1 tablespoon butter over medium-high heat until lightly browned.
  • Once browned, sprinkle with sea salt.
  • Set aside to use on the salad.

Assemble

  • Combine lettuce, tomatoes, onion, cilantro and half the dressing in a large bowl and toss to combine.
  • Top with cheese, avocado and corn.
  • Then, if desired, put meat on top of the salad and drizzle it with the remaining dressing and serve.

Individual Servings

  • I like to serve this salad in individual portions so guests can make it their own. To do this, combine the lettuce, tomatoes, cilantro, onion and cheese in a large bowl and toss to combine.
  • Lay out your desired toppings (cheese, sour cream, chips, guacamole, salsa, etc.), the dressing, toasted corn and the ground beef mixture.
  • Then let guests/family members build and dress their salads individually. I prefer this because undressed salad keeps better and longer than dressed, so we can enjoy leftovers for a day or two after we make it!

Video

Notes

Note on Meat Topping
We love making taco salad with ground beef tacos. You can also use these recipes as a topper to this salad:
Ingredient Substitutions
  • Ground Beef. We use 85% lean ground beef, however any variety works well. You can also use ground chicken or ground turkey to make this recipe.
  • Homemade Taco Seasoning. Store bought works well too. 
  • Onion. I suggest sweet white, yellow or red onion.
  • Lime Juice. Choose an organic bottled lime juice or use freshly squeezed.
  • Minced Garlic. jarred or freshly minced garlic both work well.
  • Corn. Fresh corn cut off the cob, or frozen thawed corn both work well.
  • Butter. Olive oil or avocado oil can be used in place of butter – but butter is by far the best.
  • Lettuce. Choose your favorite variety. My top suggestions are romaine, iceberg and spring mix.
  • Baby tomatoes. Any tomato variety works well. If using large tomatoes, dice them into small pieces.
  • Red onion. sliced green onions are a great choice too.
  • Cheese. sharp cheddar, a Mexican cheese blend, and cojita are our top 3 favorites.
  • Sour cream. Greek yogurt is a great substitute.
  • Guacamole. homemade is always best.
  • Salsa. make your own – it’s so easy!
  • Chips. we always top our taco salad with crushed tortilla chips – so good!
Salad Dressing Options
Follow the recipe in this post: Avocado Dressing to make an amazing dressing for this taco salad. Or you can use store-bought dressings. Some suggestions include:
  • Ranch dressing 
  • Tomatillo dressing
  • Any herb-based vinaigrette, preferably with cilantro.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days if the taco salad is undressed, 1-2 if it is dressed.
I suggest storing the salad and meat separately so you can warm up the meat before using it to make a leftover salad.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 13g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 179mg | Potassium: 519mg | Fiber: 4g | Sugar: 4g | Vitamin A: 781IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    My daughter made this tonight, including Laura’s avocado lime dressing. It was a little labor intensive, but we all loved it! It was so bright and festive and the beef was perfectly seasoned.

    1. Yes! It is a recipe that has a few steps – but they’re all totally worth it! I’m so glad you loved it!