Quick Description
A hearty, flavor-packed taco salad that combines seasoned ground beef, crunchy lettuce, fresh veggies, and shredded cheese. Perfect as a protein-first meal, low-carb option (just skip chips), or a crowd-pleasing party dish.
Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 1 ½ lbs lean ground beef (or ground turkey/chicken)
- 1 packet (or homemade) taco seasoning
- ½ cup water (to mix with seasoning)
- 1 large head iceberg lettuce, chopped
- 2 cups cherry tomatoes, halved (or 2 large tomatoes, diced)
- 1 cup canned corn, drained (optional for keto, skip if low-carb strict)
- 1 cup sliced black olives
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 1 cup sour cream (or Greek yogurt for lighter version)
- 1 cup salsa (mild, medium, or hot)
- 2 green onions, sliced
- Optional: 1–2 cups crushed tortilla chips (omit for keto/high-protein strict)
Instructions
Step 1: Cook the Meat
- In a skillet, brown ground beef over medium heat until fully cooked.
- Drain excess fat.
- Stir in taco seasoning + water, let simmer for 5 minutes until saucy.
Step 2: Prep Veggies
- Chop lettuce into bite-size pieces.
- Dice tomatoes, slice olives, and drain corn.
Step 3: Build Salad
- In a large mixing bowl, layer lettuce, seasoned beef, tomatoes, corn, olives, and cheese.
Step 4: Dressing Mix
- In a small bowl, combine sour cream + salsa to make a creamy taco dressing.
Step 5: Toss & Serve
- Pour dressing over salad and toss to coat evenly.
- Garnish with green onions.
- Add crushed tortilla chips right before serving (if using).
Additional Notes
- Best served immediately for crunch.
- Store components separately if making ahead.
- Swap ground beef for shredded rotisserie chicken to save time.
Dietary Info (per serving, without chips, approx.):
- Calories: 320
- Protein: 28 g
- Carbs: 9 g
- Fat: 19 g
- Labels: High-protein, gluten-free, keto-friendly (without corn & chips)
Ingredient Substitutions
- Protein: Ground turkey or shredded chicken.
- Dressing: Ranch + taco seasoning instead of sour cream & salsa.
- Cheese: Use queso fresco or pepper jack for variety.
Recipe Variations
- Low-Carb Taco Bowl: Skip corn and chips, serve over lettuce only.
- Vegetarian Taco Salad: Replace beef with black beans or lentils.
- Loaded Fiesta Bowl: Add avocado, jalapeños, or pico de gallo.
Storage & Make-Ahead
- Store leftovers in the fridge up to 2 days.
- Keep dressing separate until serving.
- Meat can be cooked ahead and refrigerated up to 4 days.
FAQs
Q: Can I meal-prep this taco salad?
A: Yes! Just store lettuce, meat, and toppings separately. Add dressing right before eating.
Q: What’s the best way to make it high-protein but low-carb?
A: Use extra beef, double the cheese, skip corn and chips.
Q: Can I make this for a crowd?
A: Definitely! Double or triple the recipe and serve it buffet-style with toppings in separate bowls.
Optional Personal Story
This recipe is a lifesaver for busy weeknights in my family. It’s one of those meals where everyone builds their own bowl—kids love chips on top, while I stick to the high-protein base. It’s crunchy, creamy, cheesy, and just as satisfying as tacos, but lighter!
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Next taco night, skip the tortillas and make this Big Taco Salad Bowl—protein-packed, customizable, and guaranteed to be a hit!
