Taco Salad Recipe
Homemade Taco Salad with seasoned beef, crisp lettuce, black beans, and tortilla strips topped with sour cream.
Servings: 4 servings
Equipment
Ingredients
Taco Meat
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- ½ teaspoon salt or to taste (depending on seasoning)
- 2 tablespoons tomato paste
- ¼ cup water
For Assembly
- 8 packed cups chopped romaine lettuce
- 1 cup shredded cheese cheddar, Mexican blend, or Monterey Jack
- 1 cup pico de gallo
- 1 (15-ounce) can black beans drained and rinsed
- ½ cup sour cream
- Tortilla strips
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes, until softened. Add the ground beef and cook for 6–8 minutes, breaking it up, until browned and cooked through. Stir in the taco seasoning, salt, tomato paste, and water. Simmer for 2–3 minutes until the mixture is saucy and well combined. Remove from heat.
- Divide the romaine lettuce among four bowls. Top each with taco meat, shredded cheese, pico de gallo, black beans, and sour cream. Serve immediately.
Notes
My Top Tip: Cook the beef with a flat wooden spatula. This helps break it up in the skillet into smaller pieces so there are more browned edges.
Storage: Store the cooked taco beef in an airtight container in the fridge for 3–4 days. Reheat in the microwave and assemble fresh taco salad bowls. I recommend storing everything separately so the greens don't wilt and the salad components stay as fresh as possible.
Freezing: You can also freeze the cooked taco beef for up to 3 months. To reheat, thaw in the fridge overnight, then warm it up in the microwave when ready to eat. The salad doesn't freeze well once assembled, so I recommend freezing only the cooked beef.
Nutrition
Serving: 3cups | Calories: 546kcal | Carbohydrates: 32g | Protein: 37g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1175mg | Potassium: 875mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1146IU | Vitamin C: 11mg | Calcium: 290mg | Iron: 5mg
QR code
Scan code to view the full recipe on your phone.
