Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head iceberg lettuce or 1 12 medium head iceberg lettuce; 1 -1 14 lb lean ground beef; 1 tablespoon chili powder (try ancho or chipotle); ½ teaspoon ground cumin; 1 garlic clove, minced; ½ teaspoon dried oregano; salt and pepper; 15 ounces ranch-style chili beans, drained or 15 ounces black beans or 15 ounces chickpeas; 3 large ripe tomatoes, chopped; ½ cup chopped sweet onions (both white and green part) or ½ cup green onion (both white and green part); 1 cup grated sharp cheddar cheese; 2 cups slightly crushed Fritos corn chips or 2 cups Doritos; 2 ripe Hass avocadoes, peeled seeded and roughly chopped; 1 teaspoon salt; 3 tablespoons fresh lemon juice; ⅔ cup mayonnaise

Servings: persons

1 large head iceberg lettuce or 1 12 medium head iceberg lettuce
1 -1 14 lb lean ground beef
1 tablespoon chili powder (try ancho or chipotle)
½ teaspoon ground cumin
1 garlic clove, minced
½ teaspoon dried oregano
salt and pepper
15 ounces ranch-style chili beans, drained or 15 ounces black beans or 15 ounces chickpeas
3 large ripe tomatoes, chopped
½ cup chopped sweet onions (both white and green part) or ½ cup green onion (both white and green part)
1 cup grated sharp cheddar cheese
2 cups slightly crushed Fritos corn chips or 2 cups Doritos
2 ripe Hass avocadoes, peeled seeded and roughly chopped
1 teaspoon salt
3 tablespoons fresh lemon juice
⅔ cup mayonnaise

1
With a paring knife, remove the core from the head of lettuce, as well as any thick ribs.
2
Wash and drain well on paper towels in the refrigerator.
3
Pat excess water from lettuce with more paper towels.
4
Brown the ground beef with the chili powder, cumin, garlic, oregano, salt and pepper.
5
Drain well.
6
Set aside and keep at room temperature.
7
Tear the chilled lettuce into bite-size pieces and combine in a large bowl with the beef mixture, beans, tomatoes, onion, cheese, Fritos and avocados.
8
Toss to combine ingredients.
9
Mix the salt and lemon juice with the mayonnaise and stir until smooth.
10
Pour mixture over the salad and toss again.
11
Serve at once.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large head iceberg lettuce or 1 12 medium head iceberg lettuce, 1 -1 14 lb lean ground beef, 1 tablespoon chili powder (try ancho or chipotle), ½ teaspoon ground cumin, and more.

Yes, Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions