Best Taco Salad Recipe

Today, I am going to share my version of the best taco salad recipe. Of course, we always wanted to eat delicious food, but we also know that not all food can be considered healthy. For this reason, most of the time we must look for healthier options for us to keep a healthy body.

Healthy Taco Salad

Eating healthy food doesn’t mean you have to force yourself from eating less delicious food. There are many recipes of great-tasting dishes that are nutritious to your body, including this recipe of the best-tasting taco salad (in my opinion!).

A dish can be healthy if you are intentional with your ingredients. In making this kind of salad, you have the option to pick more nutritious ingredients, or you can make a minor revision if you are a vegetarian.

Easy Taco Salad Recipe

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Amanda McKillop

This easy taco salad is the ultimate weeknight dinner — seasoned ground beef and kidney beans piled over crisp salad greens with crunchy tortilla chips, juicy tomatoes, and a creamy salsa dressing. It comes together in about 30 minutes and tastes way better than takeout.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 960 kcal

Equipment

• 12-inch non-stick skillet
• Medium mixing bowl
• Large serving platter or wide salad bowl
• Wooden spoon or silicone spatula
• Chef’s knife and cutting board

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon neutral oil vegetable or canola, for cooking the beef
• 1 lb ground beef 450g
• 1 packet taco seasoning mix 1 oz / 28g
• 1 can kidney beans 15 oz / 425g, drained and rinsed
• 1 cup Catalina or French-style salad dressing 240ml
• 6 cups chopped romaine lettuce or mixed salad greens about 6 oz / 170g
• 2 cups tortilla chips about 2 oz / 56g, lightly crushed
• 1 cup cherry or grape tomatoes 150g, halved
• ½ cup shredded low-fat cheddar or Mexican-blend cheese 2 oz / 56g
• ¼ cup red onion 35g, finely chopped
• ¼ cup sliced black olives 25g, drained
• 1 cup chunky tomato salsa 240ml

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Instructions

 

• Place a 12-inch non-stick skillet over medium-high heat and add 1 tablespoon of neutral oil.
  1 tablespoon neutral oil
• Add the ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon, until fully browned and no longer pink. Drain any excess fat.
  1 lb ground beef
• Sprinkle the taco seasoning mix over the beef, add 2-3 tablespoons of water, and stir well. Cook for 2 minutes until the seasoning coats every piece of meat evenly.
  1 packet taco seasoning mix
• Stir in the drained kidney beans and cook for 2-3 minutes, stirring occasionally, until the beans are heated through and have absorbed some of the seasoning.
  1 can kidney beans
• While the beef cooks, whisk together the salad dressing and salsa in a medium bowl until smooth. Set aside.
  1 cup Catalina or French-style salad dressing, 1 cup chunky tomato salsa
• Arrange the salad greens on a large serving platter or in individual bowls. Spoon the hot beef and bean mixture into the centre.
  6 cups chopped romaine lettuce or mixed salad greens
• Surround the beef with the halved tomatoes, crushed tortilla chips, shredded cheese, chopped red onion, and sliced olives. Drizzle the salsa dressing over the top or serve it on the side. Toss gently just before eating so the chips stay crunchy.
  2 cups tortilla chips, 1 cup cherry or grape tomatoes, 1/2 cup shredded low-fat cheddar or Mexican-blend cheese, 1/4 cup red onion, 1/4 cup sliced black olives

Notes

Storage: Refrigerate leftover beef mixture and chopped vegetables separately in airtight containers for up to 3 days. Do not store assembled — the chips and greens will go soggy.

Make-ahead: Brown and season the beef up to 2 days ahead; reheat in a skillet before serving. Chop vegetables the night before and store in damp paper towel–lined containers.

Substitutions: Swap ground beef for ground turkey, chicken, or crumbled seasoned tofu for a lighter or vegetarian version. Use baked tortilla chips to reduce fat.

Pro tip: Heat the kidney beans in the skillet with the beef for at least 2-3 minutes so they absorb the taco seasoning — cold beans dumped on at the end taste flat and starchy.

Nutrition

Serving: 1servingCalories: 960kcalCarbohydrates: 89gProtein: 35gFat: 52gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 83mgSodium: 2687mgPotassium: 1156mgFiber: 14gSugar: 26gVitamin A: 7520IUVitamin C: 18mgCalcium: 225mgIron: 6mg

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