FREE 5-Ingredient Recipe EBook

• I Make This Taco Salad Recipe Almost Every Week
• Ingredients & Substitutions
• How To Make Taco Salad
• My Recipe Tips
• Taco Salad (Healthy, Easy Recipe) Recipe card
• More Healthy Mexican Recipes
• Recipe Reviews

I Make This Taco Salad Recipe Almost Every Week

At my house, busy days often mean easy, one-pan dinners that I can assemble in a flash. Like this taco salad ! It’s packed with protein and fresh veggies, and checks all the boxes for a quick, healthy meal all by itself. Here’s why:

• All the right flavors and textures – Perfectly seasoned taco meat , sweet tomatoes, crisp lettuce, creamy avocado, cheddar cheese… there’s so much to love about this ground beef salad. There’s a reason it’s my most popular salad recipe!
• Fresh, simple ingredients – You can find them at any grocery store and feel good about eating them. Unlike many taco salad recipes, mine is gluten-free without any chips. Not to mention, what I use for the dressing is the easiest ever .
• Totally customizable – Use whatever you have on hand, or swap ingredients based on what you like. I have ideas for you below!
• Quick and easy one-bowl dinner – Possibly the best part of this salad is that the whole thing is on the table in 20 minutes. The only cooking involved is browning the beef on the stove, and there’s no fussy assembly of each taco.

I’ve lost count of how many times I’ve made this taco salad, because it’s my go-to every time I don’t know what we’re having. Make it with me next time you’re in the same boat!

Ingredients & Substitutions

Here I explain the best taco salad ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer 85/15 for a ground beef taco salad, but feel free to substitute ground turkey, ground chicken, or shredded chicken . I’ve also made this recipe before using barbacoa or chorizo for the meat — just omit the taco seasoning.
• Avocado Oil – Just a bit for browning the beef. Olive oil works, too.
• Taco Seasoning – I make homemade taco seasoning and use 2 tablespoons per pound of meat. (It takes just 5 minutes to make with chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper.) A store bought packet of taco seasoning works just fine, though. I like this store bought seasoning that doesn’t have processed fillers, but it’s also missing salt — you’ll need to add a teaspoon of salt if your seasoning is unsalted.
• Romaine Lettuce – Feel free to swap in any greens you like, whether it’s simply iceberg lettuce or something a little different, like kale , arugula , or spinach.
• Veggies – I make this healthy taco salad with grape tomatoes (or sometimes cherry tomatoes), green onions , and avocado . Feel free to use larger chopped tomatoes, red or white onions, or even guacamole if you want to get fancy. Sometimes I toss in some fresh cilantro leaves or chopped bell peppers, too.
• Shredded Cheese – I usually use either cheddar cheese or Mexican cheese blend. Pepper jack is great if you like a kick. Just omit for a dairy-free option.
• Salsa – I like this pre-made one , which has medium heat and clean ingredients! Choosing different kinds is an easy way to get creative. You can totally make your own, too — try my simple fresh tomato salsa , salsa verde , or creamy blended avocado salsa .
• Sour Cream – I use salsa and sour cream in lieu of a dressing here, which works out surprisingly well. Why spend time creating a complicated taco salad dressing? When you mix it all up, it tastes like there’s dressing in there. If you need a dairy free option, swap the sour cream with thick coconut cream, a splash of lime juice, and a pinch of salt… or you can use the jalapeno lime dressing from my other Mexican salad .

How To Make Taco Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until browned.
2. Add the taco seasoning. Stir the seasoning into the ground beef, until combined. For juicier meat, you can also add 1/4 cup of water to the meat mixture and let it simmer.
3. Assemble your taco salad. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco meat is done, add it to the bowl. Toss together and enjoy!

My Recipe Tips

• Drain the beef if needed. I don’t usually need to if using 85/15 or 90/10 ground beef, but you’ll probably want to if you use 80/20.
• Let the beef brown enough. Obviously you want it cooked through, but I think it tastes even better when it darkens more and gets a few crispy edges. They’re so good! You’ll need the heat at medium high to achieve this, and a heavy bottom skillet .
• Customize it to your liking. Ultimately, what goes in a taco salad is very much up to you. Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. That’s one of the great things about simple salads — you don’t have to be that precise!
• Want some crunch? Crumble some baked tortilla chips (or my low carb tortilla chips ) over the salad.
• Want to make it more hearty? To make this taco salad recipe more filling, add canned black beans, sweet corn, or black olives. You can also swap the greens for rice or cauliflower rice , which is a lot like my taco bowl .
• Want extra heat? Drizzle your salad with hot sauce, or add extra jalapeños to your salsa.
• Try a taco salad bar! Serve all the components in separate bowls and let everyone assemble theirs in their own salad bowls. It’s a great way to scale this recipe up for a crowd, or to please everyone if your family is picky.
• Meal prep these in mason jars. See my mason jar salad for instructions. I’ve scaled it down per jar for convenience!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Ground beef ▢
• 1 tsp Avocado oil (or any oil of choice) ▢
• 2 tbsp Taco seasoning (store-bought or home-made) ▢
• 8 oz Romaine lettuce (chopped) ▢
• 1 1/3 cup Grape tomatoes (halved) ▢
• 3/4 cup Cheddar cheese (shredded) ▢
• 1 medium Avocado (cubed) ▢
• 1/2 cup Green onions (chopped) ▢
• 1/3 cup Salsa ▢
• 1/3 cup Sour cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula , for about 7-10 minutes , until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/6 of entire recipe

• Tips: See my recipe tips above to help you get nice flavor and texture in your taco meat, ways to customize this taco salad, and how to serve it for a crowd.
• Store: Keep leftovers in the fridge for up to 2-3 days. If you can, store without the sour cream, salsa, and avocado, as these are best added fresh. I also prefer to store the beef separately, so that I can reheat it later.
• Reheat: Warm up the taco meat in a hot skillet or in the microwave before adding to the salad.
• Meal prep: Brown the meat with taco seasoning and chop all your taco salad ingredients (except avocado). I recommend storing them in separate meal prep containers. Right before serving, heat the meat and add to the salad. Top with sour cream, salsa, and freshly cut avocado, and toss together. Alternatively, you can meal prep this taco salad recipe as a mason jar salad .
• Note on nutrition info: It’s based on 85/15 ground beef and typical tomato salsa. It will vary if your beef is leaner or higher fat, or with different brands of salsa.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Taco Salad Recipe

More Healthy Mexican Recipes

I love this taco salad for Mexican night at my house! (I’m sure some of you do Taco Tuesday, but my planning is so random that it doesn’t always land on a Tuesday, lol.) We rotate this salad with these other dishes, or sometimes even serve them together:

• Dips – Try my layered taco dip , creamy Crock Pot queso , or fish ceviche . I usually set out a bowl of tortilla chips for people, but my fave is actually hollowed-out fresh mini bell peppers — they are perfect for scooping dips!
• Fajitas – Choose from my shrimp fajitas (the fastest), chicken fajitas (my personal favorite), or steak sheet pan fajitas (for a hands-off option).
• Stuffed Veggies – Like my taco stuffed peppers or stuffed poblano peppers .
• Soups – For a soup and salad combo when I have a little more time to prep, I like serving this salad with chili verde (inspired by one I had in Mexico) or Mexican chicken soup .

While it’s fun to experiment, this easy taco salad recipe is definitely the simplest — and it’s still packed with all my fave Mexican flavors — so I make this one most of all. Don’t forget the skinny margaritas !

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Taco Salad (Healthy, Easy Recipe)

Toss together my taco salad recipe in just 20 minutes, using common ingredients you probably have! It’s easy, healthy, and family friendly.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/taco-salad/

Ingredients

• 1 lb Ground beef
• 1 tsp Avocado oil (or any oil of choice)
• 2 tbsp Taco seasoning (store-bought or home-made)
• 8 oz Romaine lettuce (chopped)
• 1 1/3 cup Grape tomatoes (halved)
• 3/4 cup Cheddar cheese (shredded)
• 1 medium Avocado (cubed)
• 1/2 cup Green onions (chopped)
• 1/3 cup Salsa
• 1/3 cup Sour cream

Instructions

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula , for about 7-10 minutes , until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

Maya’s Recipe Notes

Serving size: 1/6 of entire recipe

• Tips: See my recipe tips above to help you get nice flavor and texture in your taco meat, ways to customize this taco salad, and how to serve it for a crowd.
• Store: Keep leftovers in the fridge for up to 2-3 days. If you can, store without the sour cream, salsa, and avocado, as these are best added fresh. I also prefer to store the beef separately, so that I can reheat it later.
• Reheat: Warm up the taco meat in a hot skillet or in the microwave before adding to the salad.
• Meal prep: Brown the meat with taco seasoning and chop all your taco salad ingredients (except avocado). I recommend storing them in separate meal prep containers. Right before serving, heat the meat and add to the salad. Top with sour cream, salsa, and freshly cut avocado, and toss together. Alternatively, you can meal prep this taco salad recipe as a mason jar salad .
• Note on nutrition info: It’s based on 85/15 ground beef and typical tomato salsa. It will vary if your beef is leaner or higher fat, or with different brands of salsa.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• I Make This Taco Salad Recipe Almost Every Week
• Ingredients & Substitutions
• How To Make Taco Salad
• My Recipe Tips
• Taco Salad (Healthy, Easy Recipe) Recipe card
• More Healthy Mexican Recipes
• Recipe Reviews

I Make This Taco Salad Recipe Almost Every Week

At my house, busy days often mean easy, one-pan dinners that I can assemble in a flash. Like this taco salad ! It’s packed with protein and fresh veggies, and checks all the boxes for a quick, healthy meal all by itself. Here’s why:

• All the right flavors and textures – Perfectly seasoned taco meat , sweet tomatoes, crisp lettuce, creamy avocado, cheddar cheese… there’s so much to love about this ground beef salad. There’s a reason it’s my most popular salad recipe!
• Fresh, simple ingredients – You can find them at any grocery store and feel good about eating them. Unlike many taco salad recipes, mine is gluten-free without any chips. Not to mention, what I use for the dressing is the easiest ever .
• Totally customizable – Use whatever you have on hand, or swap ingredients based on what you like. I have ideas for you below!
• Quick and easy one-bowl dinner – Possibly the best part of this salad is that the whole thing is on the table in 20 minutes. The only cooking involved is browning the beef on the stove, and there’s no fussy assembly of each taco.

I’ve lost count of how many times I’ve made this taco salad, because it’s my go-to every time I don’t know what we’re having. Make it with me next time you’re in the same boat!

Ingredients & Substitutions

Here I explain the best taco salad ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer 85/15 for a ground beef taco salad, but feel free to substitute ground turkey, ground chicken, or shredded chicken . I’ve also made this recipe before using barbacoa or chorizo for the meat — just omit the taco seasoning.
• Avocado Oil – Just a bit for browning the beef. Olive oil works, too.
• Taco Seasoning – I make homemade taco seasoning and use 2 tablespoons per pound of meat. (It takes just 5 minutes to make with chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper.) A store bought packet of taco seasoning works just fine, though. I like this store bought seasoning that doesn’t have processed fillers, but it’s also missing salt — you’ll need to add a teaspoon of salt if your seasoning is unsalted.
• Romaine Lettuce – Feel free to swap in any greens you like, whether it’s simply iceberg lettuce or something a little different, like kale , arugula , or spinach.
• Veggies – I make this healthy taco salad with grape tomatoes (or sometimes cherry tomatoes), green onions , and avocado . Feel free to use larger chopped tomatoes, red or white onions, or even guacamole if you want to get fancy. Sometimes I toss in some fresh cilantro leaves or chopped bell peppers, too.
• Shredded Cheese – I usually use either cheddar cheese or Mexican cheese blend. Pepper jack is great if you like a kick. Just omit for a dairy-free option.
• Salsa – I like this pre-made one , which has medium heat and clean ingredients! Choosing different kinds is an easy way to get creative. You can totally make your own, too — try my simple fresh tomato salsa , salsa verde , or creamy blended avocado salsa .
• Sour Cream – I use salsa and sour cream in lieu of a dressing here, which works out surprisingly well. Why spend time creating a complicated taco salad dressing? When you mix it all up, it tastes like there’s dressing in there. If you need a dairy free option, swap the sour cream with thick coconut cream, a splash of lime juice, and a pinch of salt… or you can use the jalapeno lime dressing from my other Mexican salad .

How To Make Taco Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until browned.
2. Add the taco seasoning. Stir the seasoning into the ground beef, until combined. For juicier meat, you can also add 1/4 cup of water to the meat mixture and let it simmer.
3. Assemble your taco salad. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco meat is done, add it to the bowl. Toss together and enjoy!

My Recipe Tips

• Drain the beef if needed. I don’t usually need to if using 85/15 or 90/10 ground beef, but you’ll probably want to if you use 80/20.
• Let the beef brown enough. Obviously you want it cooked through, but I think it tastes even better when it darkens more and gets a few crispy edges. They’re so good! You’ll need the heat at medium high to achieve this, and a heavy bottom skillet .
• Customize it to your liking. Ultimately, what goes in a taco salad is very much up to you. Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. That’s one of the great things about simple salads — you don’t have to be that precise!
• Want some crunch? Crumble some baked tortilla chips (or my low carb tortilla chips ) over the salad.
• Want to make it more hearty? To make this taco salad recipe more filling, add canned black beans, sweet corn, or black olives. You can also swap the greens for rice or cauliflower rice , which is a lot like my taco bowl .
• Want extra heat? Drizzle your salad with hot sauce, or add extra jalapeños to your salsa.
• Try a taco salad bar! Serve all the components in separate bowls and let everyone assemble theirs in their own salad bowls. It’s a great way to scale this recipe up for a crowd, or to please everyone if your family is picky.
• Meal prep these in mason jars. See my mason jar salad for instructions. I’ve scaled it down per jar for convenience!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Ground beef ▢
• 1 tsp Avocado oil (or any oil of choice) ▢
• 2 tbsp Taco seasoning (store-bought or home-made) ▢
• 8 oz Romaine lettuce (chopped) ▢
• 1 1/3 cup Grape tomatoes (halved) ▢
• 3/4 cup Cheddar cheese (shredded) ▢
• 1 medium Avocado (cubed) ▢
• 1/2 cup Green onions (chopped) ▢
• 1/3 cup Salsa ▢
• 1/3 cup Sour cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula , for about 7-10 minutes , until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/6 of entire recipe

• Tips: See my recipe tips above to help you get nice flavor and texture in your taco meat, ways to customize this taco salad, and how to serve it for a crowd.
• Store: Keep leftovers in the fridge for up to 2-3 days. If you can, store without the sour cream, salsa, and avocado, as these are best added fresh. I also prefer to store the beef separately, so that I can reheat it later.
• Reheat: Warm up the taco meat in a hot skillet or in the microwave before adding to the salad.
• Meal prep: Brown the meat with taco seasoning and chop all your taco salad ingredients (except avocado). I recommend storing them in separate meal prep containers. Right before serving, heat the meat and add to the salad. Top with sour cream, salsa, and freshly cut avocado, and toss together. Alternatively, you can meal prep this taco salad recipe as a mason jar salad .
• Note on nutrition info: It’s based on 85/15 ground beef and typical tomato salsa. It will vary if your beef is leaner or higher fat, or with different brands of salsa.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Taco Salad Recipe

More Healthy Mexican Recipes

I love this taco salad for Mexican night at my house! (I’m sure some of you do Taco Tuesday, but my planning is so random that it doesn’t always land on a Tuesday, lol.) We rotate this salad with these other dishes, or sometimes even serve them together:

• Dips – Try my layered taco dip , creamy Crock Pot queso , or fish ceviche . I usually set out a bowl of tortilla chips for people, but my fave is actually hollowed-out fresh mini bell peppers — they are perfect for scooping dips!
• Fajitas – Choose from my shrimp fajitas (the fastest), chicken fajitas (my personal favorite), or steak sheet pan fajitas (for a hands-off option).
• Stuffed Veggies – Like my taco stuffed peppers or stuffed poblano peppers .
• Soups – For a soup and salad combo when I have a little more time to prep, I like serving this salad with chili verde (inspired by one I had in Mexico) or Mexican chicken soup .

While it’s fun to experiment, this easy taco salad recipe is definitely the simplest — and it’s still packed with all my fave Mexican flavors — so I make this one most of all. Don’t forget the skinny margaritas !

FREE 5-Ingredient Recipe EBook

• I Make This Taco Salad Recipe Almost Every Week
• Ingredients & Substitutions
• How To Make Taco Salad
• My Recipe Tips
• Taco Salad (Healthy, Easy Recipe) Recipe card
• More Healthy Mexican Recipes
• Recipe Reviews

I Make This Taco Salad Recipe Almost Every Week

At my house, busy days often mean easy, one-pan dinners that I can assemble in a flash. Like this taco salad ! It’s packed with protein and fresh veggies, and checks all the boxes for a quick, healthy meal all by itself. Here’s why:

• All the right flavors and textures – Perfectly seasoned taco meat , sweet tomatoes, crisp lettuce, creamy avocado, cheddar cheese… there’s so much to love about this ground beef salad. There’s a reason it’s my most popular salad recipe!
• Fresh, simple ingredients – You can find them at any grocery store and feel good about eating them. Unlike many taco salad recipes, mine is gluten-free without any chips. Not to mention, what I use for the dressing is the easiest ever .
• Totally customizable – Use whatever you have on hand, or swap ingredients based on what you like. I have ideas for you below!
• Quick and easy one-bowl dinner – Possibly the best part of this salad is that the whole thing is on the table in 20 minutes. The only cooking involved is browning the beef on the stove, and there’s no fussy assembly of each taco.

I’ve lost count of how many times I’ve made this taco salad, because it’s my go-to every time I don’t know what we’re having. Make it with me next time you’re in the same boat!

Ingredients & Substitutions

Here I explain the best taco salad ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer 85/15 for a ground beef taco salad, but feel free to substitute ground turkey, ground chicken, or shredded chicken . I’ve also made this recipe before using barbacoa or chorizo for the meat — just omit the taco seasoning.
• Avocado Oil – Just a bit for browning the beef. Olive oil works, too.
• Taco Seasoning – I make homemade taco seasoning and use 2 tablespoons per pound of meat. (It takes just 5 minutes to make with chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper.) A store bought packet of taco seasoning works just fine, though. I like this store bought seasoning that doesn’t have processed fillers, but it’s also missing salt — you’ll need to add a teaspoon of salt if your seasoning is unsalted.
• Romaine Lettuce – Feel free to swap in any greens you like, whether it’s simply iceberg lettuce or something a little different, like kale , arugula , or spinach.
• Veggies – I make this healthy taco salad with grape tomatoes (or sometimes cherry tomatoes), green onions , and avocado . Feel free to use larger chopped tomatoes, red or white onions, or even guacamole if you want to get fancy. Sometimes I toss in some fresh cilantro leaves or chopped bell peppers, too.
• Shredded Cheese – I usually use either cheddar cheese or Mexican cheese blend. Pepper jack is great if you like a kick. Just omit for a dairy-free option.
• Salsa – I like this pre-made one , which has medium heat and clean ingredients! Choosing different kinds is an easy way to get creative. You can totally make your own, too — try my simple fresh tomato salsa , salsa verde , or creamy blended avocado salsa .
• Sour Cream – I use salsa and sour cream in lieu of a dressing here, which works out surprisingly well. Why spend time creating a complicated taco salad dressing? When you mix it all up, it tastes like there’s dressing in there. If you need a dairy free option, swap the sour cream with thick coconut cream, a splash of lime juice, and a pinch of salt… or you can use the jalapeno lime dressing from my other Mexican salad .

How To Make Taco Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until browned.
2. Add the taco seasoning. Stir the seasoning into the ground beef, until combined. For juicier meat, you can also add 1/4 cup of water to the meat mixture and let it simmer.
3. Assemble your taco salad. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco meat is done, add it to the bowl. Toss together and enjoy!

My Recipe Tips

• Drain the beef if needed. I don’t usually need to if using 85/15 or 90/10 ground beef, but you’ll probably want to if you use 80/20.
• Let the beef brown enough. Obviously you want it cooked through, but I think it tastes even better when it darkens more and gets a few crispy edges. They’re so good! You’ll need the heat at medium high to achieve this, and a heavy bottom skillet .
• Customize it to your liking. Ultimately, what goes in a taco salad is very much up to you. Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. That’s one of the great things about simple salads — you don’t have to be that precise!
• Want some crunch? Crumble some baked tortilla chips (or my low carb tortilla chips ) over the salad.
• Want to make it more hearty? To make this taco salad recipe more filling, add canned black beans, sweet corn, or black olives. You can also swap the greens for rice or cauliflower rice , which is a lot like my taco bowl .
• Want extra heat? Drizzle your salad with hot sauce, or add extra jalapeños to your salsa.
• Try a taco salad bar! Serve all the components in separate bowls and let everyone assemble theirs in their own salad bowls. It’s a great way to scale this recipe up for a crowd, or to please everyone if your family is picky.
• Meal prep these in mason jars. See my mason jar salad for instructions. I’ve scaled it down per jar for convenience!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Ground beef ▢
• 1 tsp Avocado oil (or any oil of choice) ▢
• 2 tbsp Taco seasoning (store-bought or home-made) ▢
• 8 oz Romaine lettuce (chopped) ▢
• 1 1/3 cup Grape tomatoes (halved) ▢
• 3/4 cup Cheddar cheese (shredded) ▢
• 1 medium Avocado (cubed) ▢
• 1/2 cup Green onions (chopped) ▢
• 1/3 cup Salsa ▢
• 1/3 cup Sour cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula , for about 7-10 minutes , until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/6 of entire recipe

• Tips: See my recipe tips above to help you get nice flavor and texture in your taco meat, ways to customize this taco salad, and how to serve it for a crowd.
• Store: Keep leftovers in the fridge for up to 2-3 days. If you can, store without the sour cream, salsa, and avocado, as these are best added fresh. I also prefer to store the beef separately, so that I can reheat it later.
• Reheat: Warm up the taco meat in a hot skillet or in the microwave before adding to the salad.
• Meal prep: Brown the meat with taco seasoning and chop all your taco salad ingredients (except avocado). I recommend storing them in separate meal prep containers. Right before serving, heat the meat and add to the salad. Top with sour cream, salsa, and freshly cut avocado, and toss together. Alternatively, you can meal prep this taco salad recipe as a mason jar salad .
• Note on nutrition info: It’s based on 85/15 ground beef and typical tomato salsa. It will vary if your beef is leaner or higher fat, or with different brands of salsa.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Taco Salad Recipe

More Healthy Mexican Recipes

I love this taco salad for Mexican night at my house! (I’m sure some of you do Taco Tuesday, but my planning is so random that it doesn’t always land on a Tuesday, lol.) We rotate this salad with these other dishes, or sometimes even serve them together:

• Dips – Try my layered taco dip , creamy Crock Pot queso , or fish ceviche . I usually set out a bowl of tortilla chips for people, but my fave is actually hollowed-out fresh mini bell peppers — they are perfect for scooping dips!
• Fajitas – Choose from my shrimp fajitas (the fastest), chicken fajitas (my personal favorite), or steak sheet pan fajitas (for a hands-off option).
• Stuffed Veggies – Like my taco stuffed peppers or stuffed poblano peppers .
• Soups – For a soup and salad combo when I have a little more time to prep, I like serving this salad with chili verde (inspired by one I had in Mexico) or Mexican chicken soup .

While it’s fun to experiment, this easy taco salad recipe is definitely the simplest — and it’s still packed with all my fave Mexican flavors — so I make this one most of all. Don’t forget the skinny margaritas !

FREE 5-Ingredient Recipe EBook

• I Make This Taco Salad Recipe Almost Every Week
• Ingredients & Substitutions
• How To Make Taco Salad
• My Recipe Tips
• Taco Salad (Healthy, Easy Recipe) Recipe card
• More Healthy Mexican Recipes
• Recipe Reviews

I Make This Taco Salad Recipe Almost Every Week

At my house, busy days often mean easy, one-pan dinners that I can assemble in a flash. Like this taco salad ! It’s packed with protein and fresh veggies, and checks all the boxes for a quick, healthy meal all by itself. Here’s why:

• All the right flavors and textures – Perfectly seasoned taco meat , sweet tomatoes, crisp lettuce, creamy avocado, cheddar cheese… there’s so much to love about this ground beef salad. There’s a reason it’s my most popular salad recipe!
• Fresh, simple ingredients – You can find them at any grocery store and feel good about eating them. Unlike many taco salad recipes, mine is gluten-free without any chips. Not to mention, what I use for the dressing is the easiest ever .
• Totally customizable – Use whatever you have on hand, or swap ingredients based on what you like. I have ideas for you below!
• Quick and easy one-bowl dinner – Possibly the best part of this salad is that the whole thing is on the table in 20 minutes. The only cooking involved is browning the beef on the stove, and there’s no fussy assembly of each taco.

I’ve lost count of how many times I’ve made this taco salad, because it’s my go-to every time I don’t know what we’re having. Make it with me next time you’re in the same boat!

Ingredients & Substitutions

Here I explain the best taco salad ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer 85/15 for a ground beef taco salad, but feel free to substitute ground turkey, ground chicken, or shredded chicken . I’ve also made this recipe before using barbacoa or chorizo for the meat — just omit the taco seasoning.
• Avocado Oil – Just a bit for browning the beef. Olive oil works, too.
• Taco Seasoning – I make homemade taco seasoning and use 2 tablespoons per pound of meat. (It takes just 5 minutes to make with chili powder, cumin, salt, pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper.) A store bought packet of taco seasoning works just fine, though. I like this store bought seasoning that doesn’t have processed fillers, but it’s also missing salt — you’ll need to add a teaspoon of salt if your seasoning is unsalted.
• Romaine Lettuce – Feel free to swap in any greens you like, whether it’s simply iceberg lettuce or something a little different, like kale , arugula , or spinach.
• Veggies – I make this healthy taco salad with grape tomatoes (or sometimes cherry tomatoes), green onions , and avocado . Feel free to use larger chopped tomatoes, red or white onions, or even guacamole if you want to get fancy. Sometimes I toss in some fresh cilantro leaves or chopped bell peppers, too.
• Shredded Cheese – I usually use either cheddar cheese or Mexican cheese blend. Pepper jack is great if you like a kick. Just omit for a dairy-free option.
• Salsa – I like this pre-made one , which has medium heat and clean ingredients! Choosing different kinds is an easy way to get creative. You can totally make your own, too — try my simple fresh tomato salsa , salsa verde , or creamy blended avocado salsa .
• Sour Cream – I use salsa and sour cream in lieu of a dressing here, which works out surprisingly well. Why spend time creating a complicated taco salad dressing? When you mix it all up, it tastes like there’s dressing in there. If you need a dairy free option, swap the sour cream with thick coconut cream, a splash of lime juice, and a pinch of salt… or you can use the jalapeno lime dressing from my other Mexican salad .

How To Make Taco Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until browned.
2. Add the taco seasoning. Stir the seasoning into the ground beef, until combined. For juicier meat, you can also add 1/4 cup of water to the meat mixture and let it simmer.
3. Assemble your taco salad. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco meat is done, add it to the bowl. Toss together and enjoy!

My Recipe Tips

• Drain the beef if needed. I don’t usually need to if using 85/15 or 90/10 ground beef, but you’ll probably want to if you use 80/20.
• Let the beef brown enough. Obviously you want it cooked through, but I think it tastes even better when it darkens more and gets a few crispy edges. They’re so good! You’ll need the heat at medium high to achieve this, and a heavy bottom skillet .
• Customize it to your liking. Ultimately, what goes in a taco salad is very much up to you. Feel free to throw in any other veggies you have on hand, or omit anything you don’t like. That’s one of the great things about simple salads — you don’t have to be that precise!
• Want some crunch? Crumble some baked tortilla chips (or my low carb tortilla chips ) over the salad.
• Want to make it more hearty? To make this taco salad recipe more filling, add canned black beans, sweet corn, or black olives. You can also swap the greens for rice or cauliflower rice , which is a lot like my taco bowl .
• Want extra heat? Drizzle your salad with hot sauce, or add extra jalapeños to your salsa.
• Try a taco salad bar! Serve all the components in separate bowls and let everyone assemble theirs in their own salad bowls. It’s a great way to scale this recipe up for a crowd, or to please everyone if your family is picky.
• Meal prep these in mason jars. See my mason jar salad for instructions. I’ve scaled it down per jar for convenience!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Ground beef ▢
• 1 tsp Avocado oil (or any oil of choice) ▢
• 2 tbsp Taco seasoning (store-bought or home-made) ▢
• 8 oz Romaine lettuce (chopped) ▢
• 1 1/3 cup Grape tomatoes (halved) ▢
• 3/4 cup Cheddar cheese (shredded) ▢
• 1 medium Avocado (cubed) ▢
• 1/2 cup Green onions (chopped) ▢
• 1/3 cup Salsa ▢
• 1/3 cup Sour cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula , for about 7-10 minutes , until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/6 of entire recipe

• Tips: See my recipe tips above to help you get nice flavor and texture in your taco meat, ways to customize this taco salad, and how to serve it for a crowd.
• Store: Keep leftovers in the fridge for up to 2-3 days. If you can, store without the sour cream, salsa, and avocado, as these are best added fresh. I also prefer to store the beef separately, so that I can reheat it later.
• Reheat: Warm up the taco meat in a hot skillet or in the microwave before adding to the salad.
• Meal prep: Brown the meat with taco seasoning and chop all your taco salad ingredients (except avocado). I recommend storing them in separate meal prep containers. Right before serving, heat the meat and add to the salad. Top with sour cream, salsa, and freshly cut avocado, and toss together. Alternatively, you can meal prep this taco salad recipe as a mason jar salad .
• Note on nutrition info: It’s based on 85/15 ground beef and typical tomato salsa. It will vary if your beef is leaner or higher fat, or with different brands of salsa.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Taco Salad Recipe

More Healthy Mexican Recipes

I love this taco salad for Mexican night at my house! (I’m sure some of you do Taco Tuesday, but my planning is so random that it doesn’t always land on a Tuesday, lol.) We rotate this salad with these other dishes, or sometimes even serve them together:

• Dips – Try my layered taco dip , creamy Crock Pot queso , or fish ceviche . I usually set out a bowl of tortilla chips for people, but my fave is actually hollowed-out fresh mini bell peppers — they are perfect for scooping dips!
• Fajitas – Choose from my shrimp fajitas (the fastest), chicken fajitas (my personal favorite), or steak sheet pan fajitas (for a hands-off option).
• Stuffed Veggies – Like my taco stuffed peppers or stuffed poblano peppers .
• Soups – For a soup and salad combo when I have a little more time to prep, I like serving this salad with chili verde (inspired by one I had in Mexico) or Mexican chicken soup .

While it’s fun to experiment, this easy taco salad recipe is definitely the simplest — and it’s still packed with all my fave Mexican flavors — so I make this one most of all. Don’t forget the skinny margaritas !