This easy Taco Salad recipe is a fresh, flavorful twist on classic taco night — perfect for quick dinners or casual gatherings. The seasoned ground beef and black beans add hearty protein, while crisp iceberg lettuce, juicy tomatoes, and cheddar bring cool contrast and crunch. It’s endlessly customizable with toppings like sour cream, guacamole, or jalapeños, so everyone can build their own bowl, or you could sub in rotisserie chicken for the ground beef for a really quick version. Served with tortilla chips on the side, it’s a satisfying, colorful meal that feels indulgent yet light.
Taco Salad
Classic, satisfying, and easy. There are a million ways to do taco salad, and we love them all. This recipe is the classic beef, and it stays in rotation because it never misses.
Ingredients
Method
- Brown ground beef and drain excess fat. Add seasonings (if using taco seasoning packet, add water per package instructions) and stir in black beans.
- Over a bowl of lettuce, put a scoop of meat & beans, and top with tomato, cheese, salsa, and other optional toppings, with chips on the side.
You can substitute any meat, even using shredded rotisserie chicken seasoned with taco seasoning for a super quick meal!
Notes
*For a fast & easy guacamole, score and scoop 3-4 avocados into a bowl, add in one well drained 10 oz can of diced tomatoes with chiles, the juice of one lime, salt and pepper to taste, and if desired, some cilantro. Mix well to combine. For a smoother guac, use a potato masher to mash avocados.*