This quick and easy healthy Taco Salad Recipe is a go-to dinner and meal prep lunch that we make again and again. With crisp lettuce, fresh veggies, tasty taco meat and lots of toppings, this will be your new favorite salad.
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If you are a regular here, you know I love tacos and taco night is a rare night where everyone here is happy. Whether it’s my flank steak tacos or my shredded chicken tacos, I will often alter the recipe and make myself a big old taco salad. Which makes me wonder why it’s taken me this long to put a taco salad recipe on the blog, but whatever – here we are and I think this one is worth the wait!
Why you will love this easy taco salad recipe
- So much flavor – the simple additions to this recipe – the perfectly seasoned taco meat, fresh cilantro mixed into the greens, crispy tortilla strips, and a squeeze of lime at the end – take it over the top without any fuss.
- It’s quick – This recipe is basically just a quick taco meat, some veggies, and toppings! I played around with, no lie, THREE different taco salad dressing recipes just to come back to my old stand by…salsa and Greek yogurt for the win. Because if a salad isn’t easy, I am probably not making it.
- Filling – come hungry – this salad is super filling and satisfying!
- Versatile – use your favorite protein, veggies, and toppings to make this recipe work for you and your family. Also, it’s a great way to just use pantry and refrigerator items you have to save money and reduce waste.
- Perfect for meal prep – taco salad for lunch just hits different, right? I use sectioned meal prep containers like these or store the meat and toppings in separate containers, then assemble when I am ready to eat.
Ingredients
Here’s what you need for this yummy and easy salad!
For the Taco Meat
- lean ground beef, ground turkey, and ground chicken
- taco seasoning mix – I always have my homemade taco seasoning prepped for this occasion! All you need are pantry spices like chili powder, cumin, oregano, onion powder, garlic powder, and paprika.
- canned tomato sauce – no need for taco sauce packets – I make my taco meat with
- kosher salt
For the Salads
- romaine lettuce, washed and chopped – you can sub iceberg lettuce or any other salad greens
- grape tomatoes or cherry tomatoes
- diced bell peppers – I love the crunch and extra veggie power that bell peppers bring to this salad.
- black beans – or sub pinto beans, kidney beans, or whatever bean you have on hand
- diced avocado and shredded cheese – I love using pepper jack, sharp cheddar cheese, or shredded Mexican blend cheese for this.
- diced red onion – or add some quick pickled red onions like in my Panera green goddess salad!
- freshly chopped cilantro, plus more for topping – if you don’t like cilantro, you can add some green onions
- fresh lime juice
- fresh pico de gallo or your favorite salsa – I love a fresh salsa, but the jarred salsa works, too
- plain Greek yogurt or sour cream – works in place of a dressing along with the fresh salsa
For the Crunchy Tortilla Strips
- corn tortillas
- avocado oil spray
- salt
Substitutions and Additions
- Instead of using ground meat, you can use shredded Mexican chicken or even this quinoa taco bake for the protein in this salad.
- To make this dairy free, substitute coconut yogurt and vegan cheese for the dairy based ingredients. My copycat Chipotle guacamole would be SO good as a topping. Also, Siete Foods has a bunch of yummy, dairy free sauces.
- Make it fruity! Add some sweet mangos, diced pineapple, or this Peach Salsa.
- Short on time? Swap the homemade tortilla strips for store bought tortilla chips. I love Late July brand. Or use a tortilla bowl!
- Want a fancy taco salad dressing? Try the ranch from this buffalo chicken salad or this cilantro lime dressing from Love and Lemons.
- Love toppings? Add more! Black olives, sliced jalapenos, queso fresco, sweet corn – the list of potential toppings is endless!
Step by Step Instructions
Make the crispy tortilla strips: Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with salt. Bake for about 10-15 minutes.
Prep the Meat: In a large skillet over medium-heat, add the ground beef and break it into small pieces with your spatula. Cook for about 8 minutes or until it starts to brown. Stir taco seasoning, salt, and sauce into the meat mixture. Reduce to medium heat and cook for an additional 2-3 minutes.
Assemble the salad: In a large bowl, layer the chopped lettuce and cilantro with taco meat, black beans, pepper, tomatoes, avocado, red onion, and cheese.
Add toppings: Dollop some fresh pico, Greek yogurt, a squeeze of lime juice, and cilantro leaves on top along with the crispy tortilla strips.
Taco Salad Tips
- Make it ahead – If you prep the meat, veggies, and tortilla strip ahead of time and store them separately in the refrigerator, this recipe is a great choice for a make-ahead lunch. Just toss ingredients and add toppings before eating.
- Double the meat for the freezer – Taco meat is one of those things that I always double and freeze! It takes almost no extra time to do this, and it’s great to have prepared taco meat for whenever you need a quick dinner or lunch or a yummy taco salad!
More Healthy Salad Recipes for Meal Prep
- Chopped Grinder Salad
- Copycat Panera Green Goddess Salad and Dressing
- The Jennifer Aniston Salad (Viral TikTok Recipe)
- Chopped Buffalo Chicken Salad Recipe
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section! Also, follow me on facebook, instagram, and pinterest for more healthy recipes!
Healthy Taco Salad Recipe
Ingredients
For the Taco Meat
- 1 pound lean ground beef can sub ground chicken or ground turkey
- 2 tbsp taco seasoning
- 1 cup canned tomato sauce
- ½ tsp salt
For the Salads
- 6 cup romaine lettuce washed and chopped
- ¼ cup fresh cilantro chopped, plus more for topping
- 1 cup grape tomatoes halved
- 1 bell pepper diced
- 1/4 cup red onion diced
- 1 cup canned black beans drained and rinsed
- 1/2 avocado diced
- ½ cup shredded pepper jack, cheddar, or Mexican blend cheese
- ½ cup fresh pico de gallo or your favorite salsa for topping
- 8 tbsp plain Greek yogurt or sour cream for topping
- 1 lime for topping
For the Crispy Tortillas
- 4 corn tortillas
- avocado oil Spray
- salt
Instructions
Make the crispy tortilla strips:
- Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with salt. Bake for about 10-15 minutes.
Prep the meat:
- In a pan over medium-high heat, add the ground beef and break it into small pieces with your spatula. Cook for about 8 minutes or until it starts to brown.
- Stir in taco seasoning, salt, and sauce and cook for an additional 2-3 minutes.
Assemble the salad:
- In a large salad bowl, layer the chopped lettuce and cilantro with taco meat, black beans, pepper, tomatoes, avocado, red onion, and cheese.
Add toppings:
- Add toppings: Dollop some fresh pico, Greek yogurt, a squeeze of lime juice, and cilantro on top, along with the crispy tortilla strips.
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