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.
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.
Kim says
love the salad would like if you add layering for Mason jar.
Nancylynn says
Thanks for asking! Here’s how, starting at the bottom of the mason jar:
1. (optional) Greek yogurt and a squeeze of lime juice
2. Veggies – red onion, pepper, tomatoes
3. Black beans
4. Meat
5. Cheese and Avocado
6. Lettuce and cilantro
Keep the optional tortilla strips separate and mix in when you’re ready to eat, so that they stay crispy!