Easy Taco Salad

Posted: May 27

Time: 25 minutes

Yield: 5 servings

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There are few things better than a yummy taco salad! The best part about taco salads? You can create your own. Add all your favorite toppings—from avocado to cheese, sour cream to onions—you get to make it your own! Our favorite? This Easy Taco Salad served in a crispy tortilla bowl.


For the beef filling: • 1 tablespoon olive oil • 1 1/4 pounds lean ground beef • 1 cup bottled fire roasted salsa • 2 teaspoons chili powder • 1 teaspoon ground cumin • Salt and freshly ground black pepper For the salad: • 1 head romaine lettuce or iceberg lettuce, chopped • 1 can black beans, drained and rinsed (optional) • 1 cup Shredded Mexican cheese blend • 2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes) • 1 avocado, diced (optional) • 5 tablespoons sour cream (optional) • 1/4 cup chopped red onion (optional) • crunchy tortilla bowls OR tortilla chips for serving (optional)


Step 1

In a 12-inch skillet, heat olive oil over medium-high heat.

Step 2

Add beef to the skillet, cooking thoroughly until browned and cooked through. Drain the fat.

Step 3

Stir in the salsa, chili powder, and cumin. Season to taste with salt and pepper. Allow to warm all ingredients and then remove from heat.

Step 4

Create your individual salads in crispy tortilla bowls or on plates. Layer lettuce, beans (if using), cheese, tomatoes, and additional optional toppings such as sour cream, avocado, and red onion. Serve with tortilla chips if not using a tortilla bowl!