Tacos aren’t just for Tuesday. Try this simple taco salad with seasoned ground beef, crisp lettuce and a variety of colorful vegetables finished with cheese. Fast, satisfying and perfect any day of the week.
*Please note* this post was originally published in 2017. The text has been updated but the recipe remains the same.
I love a taco-inspired meal any night, and this taco salad delivers classic flavors without fuss. It combines seasoned ground beef, crisp romaine and plenty of fresh vegetables, then brings everything together with a creamy Italian dressing and crunchy seasoned tortilla strips. It’s bright, crunchy and ready in about 20–35 minutes, depending on how much prep you do up front.
This recipe is inspired by a family favorite. Years ago my brother made a huge batch and drowned the whole bowl in dressing — delicious at the time, but the leftovers turned to soggy lettuce overnight. That experience pushed me to rethink how to assemble and serve taco salad so it stays fresh and crunchy: keep the dressing on the side and add it to individual plates when ready to eat.
The original version used crushed Doritos, which absolutely work, but I prefer making my own seasoned tortilla strips at home. They’re simple to make, less processed and still deliver the satisfying crunch you want on top of a salad.
What is taco salad?
Taco salad is essentially a deconstructed taco served in a bowl of lettuce. It typically includes seasoned meat, fresh vegetables, cheese and crunchy elements like tortilla strips or chips. The beauty of a taco salad is how customizable it is — swap ground beef for turkey or chicken, omit the meat for a vegetarian version, and change up the toppings and dressing to suit your taste.
In this version I use ground beef seasoned with cumin and chili powder, mixed briefly with salsa and sour cream for a saucy, flavorful bite. The salad base is shredded romaine with diced tomato, bell pepper, shredded carrot, chopped celery and purple cabbage for color and crunch. A creamy Italian dressing ties everything together, and shredded cheddar adds richness.
How to make a simple taco salad
Here’s how the components come together:
- Seasoned tortilla strips: Cut small flour tortillas into strips, toss with a little oil and a blend of chili, onion and garlic powders, then bake until crisp.
- Creamy Italian dressing: A quick blender or food-processor dressing with mayonnaise, red onion, white wine vinegar, a touch of sugar, Italian seasoning and garlic powder — smooth, tangy and versatile.
- Seasoned meat: Brown the ground beef, drain, then add cumin and chili powder and finish with a mix of salsa and sour cream so each bite is flavorful but not dry.
- Salad: Toss chopped romaine with tomato, bell pepper, shredded carrot, celery and purple cabbage. Add cheese, meat and tortilla strips just before serving and drizzle dressing on individual portions to prevent soggy leftovers.
I like to serve the salad in baked tortilla bowls for a festive presentation, but you can simply pile it on plates or use baked tortilla shells. If you prefer a lighter dressing, use plain Greek yogurt in place of part of the mayonnaise.
This recipe is perfect for weeknights or casual gatherings. Make the dressing and tortilla strips ahead, cook the meat just before serving, and assemble quickly. Leftovers (undressed) keep 2–3 days in the refrigerator; add dressing just before eating for best texture.
Some other easy salad ideas you might enjoy:
- Crunchy ramen noodle salad
- Healthy cabbage salad
- Mexican street corn pasta salad
Simple Taco Salad
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- Author: Katherine
- Total Time: 35 minutes
- Yield: 6–8 servings
Description
A flavorful, crunchy taco salad with seasoned ground beef, fresh vegetables, homemade tortilla strips and a creamy Italian dressing. Ready in under an hour and easily adaptable to your preferences.
Ingredients
Seasoned Tortilla Strips
- 4 small flour tortillas
- 2 tsp oil (grapeseed, canola or avocado)
- 1/2 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
Creamy Italian Dressing
- 1 cup mayonnaise
- 1/2 small red onion
- 2 tbsp white wine vinegar
- 2 tsp granulated sugar
- 3/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp salt
Salad
- 1 lb ground beef (or sub ground turkey or chicken)
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 cup salsa
- 1/4 cup sour cream
- 8 cups romaine lettuce, chopped
- 1 roma tomato, diced
- 1 bell pepper, diced
- 1 carrot, shredded
- 2 stalks celery, chopped
- 1/2 cup purple cabbage
- 1/2 cup shredded cheddar cheese
- cilantro and avocado for garnish
Instructions
- Preheat oven to 375°F. Line a large baking pan with parchment paper or a silicone mat. Cut tortillas into 1/2″ strips and place in a large bowl. Drizzle with oil and toss to coat. Mix spices together, sprinkle over the tortillas and toss to evenly coat. Bake 5 minutes, remove and shake the pan, then bake another 5 minutes until crisp. Set aside.
- Make the dressing by combining all dressing ingredients in a blender or food processor and blending until smooth. Chill until ready to use.
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it into small pieces. Drain excess fat, return to the pan and add cumin and chili powder. Stir for one minute, then mix salsa and sour cream together and add to the meat. Cook another minute so the meat is coated, then remove from heat.
- In a large bowl toss the chopped romaine, tomato, bell pepper, carrot, celery and cabbage. Add cheese, the warm seasoned meat and the baked tortilla strips, then toss gently to combine.
- Serve immediately on plates or in baked tortilla bowls. Top individual servings with creamy Italian dressing, avocado and cilantro to prevent soggy leftovers.
Leftovers (undressed) can be stored in the refrigerator for 2–3 days.
Notes
- To avoid soggy lettuce, do not dress the entire salad. Add dressing to individual portions just before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Mexican-inspired
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