A taco salad is basically a deconstructed taco served in a bowl. If you want to re-create a Mexican restaurant experience, serve this salad in a crispy Tortilla Taco Salad Shell for a fun twist.
Make Crispy Tortilla Bowls if using. While they bake and cool, proceed with the recipe.
In a large skillet over medium heat, brown your beef. When there is no pink left on the meat, spoon out all of the excess fat then add taco seasoning and 1/2 cup water. Cook, stirring occasionally, for 3-5 minutes. Remove from heat and cool until it’s lightly warm or room temperature.
In a small bowl or measuring cup, add the dressing ingredients and stir to combine. Refrigerate and let the flavors meld while you prepare your toppings.
Chop lettuce and place into serving bowls (serves 6 as a side salad or 4 as a main course). Divide ground beef between the bowls over the lettuce.
Add remaining toppings as desired then garnish with cilantro drizzle with the dressing and serve with lime wedges to squeeze over the salad.
Notes
*Nutrition label does not include the optional tortilla taco salad shells.
Nutrition Facts
Easy Taco Salad Recipe with the Best Dressing
Amount per Serving
Calories
569
% Daily Value*
Fat
41
g
63
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
15
g
Cholesterol
105
mg
35
%
Sodium
885
mg
38
%
Potassium
914
mg
26
%
Carbohydrates
25
g
8
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
30
g
60
%
Vitamin A
1470
IU
29
%
Vitamin C
21
mg
25
%
Calcium
187
mg
19
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.