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    Home » Taco Salad

    Taco Salad

    Published: Jan 13, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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 extraordinarily delicious.

    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:

    • Crockpot Mexican Chicken
    • Sweet Potato Black Bean Tacos
    • Chicken Fajitas
    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

    Salad Fixings

    • 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

    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.

    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.

    Or make 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. You can serve it alongside your favorite Mexican recipes such as:

    • Crockpot Chicken Tacos
    • Refried Black Beans
    • Homemade Salsa
    • Homemade Guacamole
    • Sweet Potato Tacos
    • Black Bean Dip
    • Chicken fajitas
    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

    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.

    What do you eat with taco salad?

    We serve it with our favorite Mexican recipes such as:
    Crockpot Chicken Tacos
    Refried Black Beans
    Homemade Salsa
    Homemade Guacamole
    Sweet Potato Tacos
    Black Bean Dip
    Chicken fajitas

    a large bowl of taco salad

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    Taco Salad

    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!
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 27 mins
    Course dinner, Main Course, Salad
    Cuisine Mexican
    Servings 8 Servings
    Calories 248 kcal

    Equipment

    • non-stick fry pan
    • cast iron skillet
    • measuring cups
    • measuring spoons
    • spatula
    • Food processor

    Ingredients
     
     

    Taco Meat

    • 1 pound ground beef
    • ½ onion diced
    • 1 tablespoon minced garlic
    • 1 tablespoon lime juice
    • 2 tablespoons taco seasoning

    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:

    • fresh cilantro
    • sour cream
    • Crushed tortilla chips
    • homemade salsa
    • homemade guacamole

    Salad Dressing

    • Avocado Lime Dressing

    Instructions
     

    Make the dressing

    • Make the dressing according to the instructions in this recipe: cilantro lime avocado dressing recipe.

    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 the taco salad

    • 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.

    Or make 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:
    • Crockpot Mexican Chicken
    • Sweet Potato Black Bean Tacos
    • Chicken Fajitas
    • Refried black beans
    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: 1servingCalories: 248kcalCarbohydrates: 13gProtein: 12gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 44mgSodium: 179mgPotassium: 519mgFiber: 4gSugar: 4gVitamin A: 781IUVitamin C: 15mgCalcium: 29mgIron: 2mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Nyssa from Nyssa's Kitchen.

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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