Easy Taco Salad: Quick, Flavor-Packed, and Perfect for Meal Prep (original) (raw)

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Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this easy taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.

“The sour cream dressing is amazing and pulls the whole meal together! I used a homemade taco seasoning as well and will 100% be making this again. 10/10”

Alexis

This delicious taco salad recipe is everything you love about crispy beef tacos, but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long. If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans…yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.

1. I use lean ground beef, which means I don’t have to drain any fat and saves me a little time. However, the leaner the beef, the more expensive it tends to be. A less lean option works just fine if that fits into your budget better. Just cook it and drain the excess fat. You can also use ground chicken or turkey if you already have that to hand.
2. Stretch the beef with rice! Use half the amount of ground beef and bulk it up with cooked white rice. It still tastes great and will keep you full!
3. This salad is super flexible. Swap in whatever veggies, beans, or toppings you already have to save a trip and money at the store. I’ve shared some of my favorite add-ins under the step-by-step photos below!

Cost 15.53recipe/15.53 recipe / 15.53recipe/2.58 serving

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!

Step-by-step photos can be seen below the recipe card.

Dressing

• ▢ 4 oz. sour cream ($0.49)
• ▢ 2 limes (juiced and zested, $0.50)
• ▢ 1 garlic clove (minced, $0.08)
• ▢ ¼ tsp salt ($0.01)
• ▢ ¼ tsp chili powder ($0.03)
• ▢ ½ tsp granulated sugar ($0.01)
• ▢ 4 Tbsp olive oil ($0.88)

Ground Beef Mixture

• ▢ 1 lb. lean ground beef ($4.98*)
• ▢ 1 oz. packet taco seasoning ($0.54**)

Additional Toppings

• ▢ ½ red onion (julienned, $0.37)

• ▢ 2 roma tomatoes ($0.56)

• ▢ 1 cup corn kernels ($0.42)

• ▢ 15 oz. can black beans (drained and rinsed, $0.89)

• ▢ 1 avocado (diced, $0.99)

• ▢ 1 cup tortilla chips (crushed, $1.44)

• ▢ 1 cup cheddar cheese (shredded, (about 1/2 of an 8-oz. block) $1.25)

• ▢ 1 jalapeño (sliced into thin rings, $0.30)

• ▢ 1 head iceberg lettuce (chopped into bite-sized pieces, $1.79)

• Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeño. Set aside or mix together in a large serving bowl.

• Chop iceberg lettuce into bite-sized pieces.

• Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.

• Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*

• Top chopped lettuce with shredded cheese, prepped veggies and cooked ground beef. Toss all ingredients (except for crumbled tortilla chips) together.

• Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.***

See how we calculate recipe costs here.

*I used lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time. You could easily swap for ground chicken or turkey if you prefer. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.

**I went for a pre-made packet of taco seasoning, but feel free to use a homemade taco seasoning! You only need 1 oz total for this recipe.

*** If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.

Serving: 1saladCalories: 804kcal (40%)Carbohydrates: 56g (19%)Protein: 28g (56%)Fat: 55g (85%)Sodium: 1228mg (53%)Fiber: 13g (54%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Taco Salad step-by-step photos

Gather all topping ingredients: Julienne (thinly slice) 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeño. Set aside or mix together in a large serving bowl.

Chop 1 head of iceberg lettuce into bite-sized pieces.

Make the dressing: Add 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil to a small mixing bowl.

Whisk to combine.

Brown the ground beef: To a skillet, add 1 pound lean ground beef and 1 packet of taco seasoning. Use a spatula to break apart the ground beef and mix in the taco seasoning.

Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. If you use a higher fat ground beef, be sure to strain away the fat.

Combine the salad ingredients: Top the chopped iceberg lettuce with prepped veggies and cooked ground beef.

Toss all ingredients together (not including the tortilla chips!)

Add the dressing: Drizzle a generous helping of dressing over the top of the mixed salad and top with 1 cup crumbled tortilla chips! Serve and enjoy.

This hearty taco salad with chips is sure to satisfy!

What Else Can I Add?

I love that this is a great recipe to clean out those leftovers from the fridge. Here are some more taco salad ideas:

• Veggies: Diced cucumber, sliced bell pepper (any color), roasted summer vegetables, shredded carrots, chili roasted sweet potatoes, chopped celery, or sliced radishes.
• Pickled Vegetables: Swap the fresh jalapeño for pickled jalapeños or try pickled red onions in place of the fresh red onion!
• Salsa: Add a side of any salsa you love. A spicy chipotle peach salsa, or fresh pico de gallo, would be amazing.
• Other Proteins: Throw in leftover carnitas, ground turkey or chicken, shrimp, tempeh, or tofu.

Storage & Meal Prepping

To store this salad for meal prepping, it’s best to keep some of the components separate. Store the cooked ground beef in an airtight container in the fridge for up to 3-4 days. Keep chopped lettuce and veggies in their own containers, and I recommend waiting to chop the avocado until just before serving, since it browns quickly. The sour cream dressing will keep in the fridge for about 4 to 5 days (just give it a good stir before using).

This taco salad meal prep method stops the ingredients from getting soggy and keeps it easy to assemble throughout the week! Please note that storage times can vary based on how fresh your ingredients are when you prep them.

Posted in: Beef Meal Prep Recipes, Beef Recipes, Budget Friendly Meal Prep Ideas, Egg Free Recipes, Globally Inspired Recipes, Main Dish Recipes, Meat Recipes, Recipes, Salad Recipes, Southwest Inspired Recipes, Under $3 per serving

Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes