Ground Beef Taco Salad Recipe – Quick, Easy & Delicious

Ground Beef Taco Salad is your midweek dinner hero, no cape required. It’s hearty, fresh, and surprisingly healthy without trying too hard. We’re talking about that perfect balance—crunchy, creamy, zesty, and satisfying enough to keep the hangry crowd in your kitchen happy. Whether you’re wrangling picky eaters, looking for a meal that doesn’t require 100 dishes, or just craving something a little nostalgic but way better than the ‘90s taco salad bowls, this one hits every note.

The ground beef taco salad comes together fast (we’re talking 30 minutes total), it’s customizable, and it’s just as good at the dinner table as it is packed in a lunch container the next day. And oh, the dressings—we’ve got two that might just make your bottled ranch jealous. Ready for the taco salad of your dreams?

Table of Contents

What is Ground Beef Taco Salad?

Ground Beef Taco Salad is basically what happens when tacos and salads get together and throw a party. It’s a hearty, flavorful salad built on a bed of crisp romaine and loaded with all the best taco fixings—cheddar cheese, cherry tomatoes, radishes, avocado, and crunchy chips. The star of the show is the seasoned ground beef, seasoned just right and simmered to juicy perfection.

What makes this salad a standout is the combination of textures and temperatures: warm meat meets cool veggies, creamy dressing hugs crispy chips, and everything gets a hit of limey brightness. Think of it like your favorite taco night, minus the mess of taco shells and plus a whole lot of veggie-forward goodness. And no, this isn’t your sad desk salad—this is dinner-worthy, meal-prep-approved, crowd-pleasing comfort in a bowl.

Reasons to Try Ground Beef Taco Salad

There are a ton of reasons this ground beef taco salad should be next up on your meal plan. First, let’s talk time: you’re only 30 minutes away from dinner, and that includes the chopping. Second, it’s super customizable—swap toppings based on what your fridge throws at you. No avocados? Use guac. Don’t do radishes? Add black beans. It’s got that build-your-own vibe that picky eaters secretly love (you know who you are).

The meat is seasoned to perfection and pairs beautifully with the creamy salsa or tomatillo cilantro ranch dressing—yep, you get options. And honestly? It’s just plain fun to eat. Crunchy, creamy, salty, fresh… every bite is a mini flavor explosion. Oh, and leftovers? Still amazing. Whether you’re eating low-carb, feeding a family, or just want something crave-worthy but not complicated, this salad delivers. Bonus: it won’t leave you with a mountain of dirty dishes.

Ingredients Needed to Make Ground Beef Taco Salad

For the taco meat:

• 1 pound ground beef
• 1/4 cup homemade taco seasoning (or McCormick’s Premium Taco Seasoning)
• 3/4 cup water

For the salad:

• 1 head Romaine lettuce, chopped
• 1/2 cup green onions, chopped
• 1 bunch cilantro, chopped

Toppings:

• 1 1/2 cups cheddar cheese, shredded
• 1 1/2 cups cherry tomatoes, halved
• 8 radishes, thinly sliced
• 1/2 red onion, chopped
• 2 avocados, chopped (or 1 cup guacamole)
• 1 cup frozen corn, thawed
• 1–2 jalapeños, sliced
• Juanitas tortilla chips or Fritos, crushed
• Sour cream, to taste (optional)
• Restaurant-style salsa, to taste (optional)
• Lime wedges, for serving

Dressing Option 1: Creamy Tomatillo Cilantro Ranch

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 packet Buttermilk Ranch Seasoning
• 1 serrano pepper, chopped
• 2 tomatillos, halved
• 1/2 bunch cilantro
• Zest + juice of 1 lime
• Milk, to thin if needed

Dressing Option 2: Creamy Salsa Dressing

• 1 cup sour cream
• 1/3 cup restaurant-style salsa
• 1 teaspoon taco seasoning
• Zest + juice of 1 lime

Instructions to Make Ground Beef Taco Salad

Step 1: Brown the Ground Beef

Start by heating a large skillet over medium heat and adding the ground beef. Break it apart with a wooden spoon and cook until no longer pink—about 5 minutes. Drain the grease by tilting the pan and using a paper towel or spoon to scoop it into a foil-lined bowl (way easier cleanup). Return the pan to the heat.

Step 2: Season the Meat

Add your taco seasoning (homemade or store-bought) to the beef along with 3/4 cup of water. Stir everything together and let it simmer until the liquid reduces to a thick, saucy consistency—but don’t cook it dry! A little juicy taco meat goes a long way. Remove from heat and cover to keep warm.

Step 3: Prep the Lettuce Base

While the beef simmers, chop the romaine into bite-size pieces and give it a good spin in your salad spinner or pat dry with paper towels (no one wants soggy lettuce). Toss it in a large bowl with chopped green onions and cilantro. Give it a good mix—this is your flavor-packed salad base.

Step 4: Chop and Prep Toppings

Get your toppings ready: grate the cheddar cheese, slice your radishes, dice the red onion, halve the cherry tomatoes, and chop those avocados (or mash them with lime + salt for a quick guac). Thaw frozen corn—microwave for 20 seconds then let it finish on the counter. Slice the jalapeños and crush the chips (leave a few whole if you like a good garnish crunch).

Step 5: Make Your Dressing

Tomatillo Cilantro Ranch: Toss everything in a blender—mayo, sour cream, ranch mix, tomatillos, serrano, lime, and cilantro. Blend until smooth. Thin with milk if needed.
Creamy Salsa Dressing: Mix sour cream, salsa, taco seasoning, lime zest, and juice in a small bowl. Stir until combined. Chill in the fridge until ready to use.

Step 6: Assemble the Salad

Divide the lettuce mixture between four plates or bowls. Top each with a generous scoop of taco meat. Then layer on your toppings—cheese, tomatoes, radishes, red onion, avocado, corn, jalapeños, and chips. Drizzle with your choice of dressing and top with a spoonful of sour cream and salsa if you’re feelin’ fancy. Finish with a lime wedge for that final zing.

Step 7: Serve or Let Them Build Their Own

Want to impress guests or keep things easy for a crowd? Set everything out buffet-style and let everyone build their own taco salad. Print a little ingredient list to avoid guac-regret (you’ve been warned).

For more weeknight wonders like this, check out this ground beef and potatoes casserole for another comforting classic with bold flavor.

What to Serve with Ground Beef Taco Salad

This ground beef taco salad is a full meal on its own, but if you want to round it out, consider adding a fun side or drink. Cornbread or cheesy quesadillas pair really well and help soak up that dreamy dressing. For a refreshing option, serve with a chilled watermelon and lime salad or some sliced mango with Tajín. If you’re feeling festive, whip up a quick Mexican macaroni salad to go with it—it’s colorful, zippy, and totally crowd-pleasing. For drinks, iced hibiscus tea or sparkling limeade fits the vibe perfectly. And if you’re serving this for a gathering? Set out a little dessert like magic lemon cobbler to end on a sweet, sunny note.

Key Tips for Making Ground Beef Taco Salad

Want to make sure your ground beef taco salad comes out just right? Here are some lifesaver tips. Don’t overcook the taco meat—keep it juicy by stopping the heat while there’s still some saucy goodness. Always dry your lettuce well so you don’t end up with a soggy salad situation. Go bold with toppings—radishes, jalapeños, and lime make everything pop. Want to lighten it up? Use Greek yogurt in place of sour cream in your dressing. Prepping ahead? Chop everything but avocados (they brown fast) and tomatoes (they get mushy), and store toppings separately. Crushed chips should be added last-minute to keep them crisp. Oh, and if you’re feeding a picky crew, let everyone build their own bowl—it’s fun and keeps the complaints to a minimum. Want a cozy variation for chillier nights? Try topping the salad with firecracker meatballs for a spicy twist!

Storage and Reheating Tips Ground Beef Taco Salad

This ground beef taco salad stores like a champ if you pack it right. Keep the taco meat in an airtight container and reheat gently in the microwave or on the stovetop with a splash of water. Lettuce and herbs should be dried really well, then wrapped in paper towels and stored in a ziplock bag. Toppings like cheese, radishes, and onions can be prepped and stored separately in small containers. Tomatoes should be added day-of to keep them from getting mealy. Avocados? Slice fresh or store guac with plastic wrap pressed directly onto the surface to keep it from browning. Assemble everything just before serving to maintain the crunch factor. Dressing can hang out in the fridge for up to 3 weeks (just give it a shake). For an easy lunch, keep ingredients separated and assemble when you’re ready to eat.

FAQs

Can I make this ahead of time?
Yes! Just keep everything separate and combine before serving.

Is this salad gluten-free?
It can be—just use certified gluten-free chips and seasoning.

What can I use instead of ground beef?
Ground turkey or black beans are great swaps.

Which dressing is better?
Honestly, both rock—but if you love ranch, go with the tomatillo one!

Can I add rice or beans?
Absolutely. It bulks it up and makes it even heartier.

What chips work best?
Juanitas are perfection, but Fritos or even Doritos are fun too.

Final Thoughts

There’s a reason ground beef taco salad keeps showing up at dinner tables—it’s fast, flexible, and full of flavor. Whether you go classic with cheddar and salsa or make it a veggie-packed fiesta bowl, it’s one of those meals you’ll actually look forward to. And with two dressing options and loads of topping flexibility, you’re never stuck eating it the same way twice. Keep this recipe in your back pocket for busy weeknights or casual get-togethers, and trust me, no one will miss the taco shell. Want more big-flavor meals with minimal cleanup? Try our queso chicken enchiladas next—they’re cheesy, cozy, and absolutely worth it.

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