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A close-up, detailed shot of a taco salad recipe, showing seasoned ground beef, melted cheddar cheese, lettuce, and a crushed chip.

Taco Salad Recipe (The Ultimate Crowd-Pleaser)

This ultimate taco salad recipe features perfectly seasoned ground beef, crisp veggies, sharp cheddar, and a zesty homemade Catalina-style dressing. A quick, easy, and crowd-pleasing meal ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Salad
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Seasoned Taco Meat
  • 1 lb lean ground beef 90/10 is ideal
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup water
For the Salad Base
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 2 cups shredded sharp cheddar cheese
  • 1 (15-ounce) can kidney beans rinsed and drained (optional)
  • 2 cups coarsely crushed tortilla or corn chips
For the Creamy Catalina-Style Dressing
  • 1/2 cup ketchup
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp sugar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp onion powder

Equipment

  • 1 Large Skillet
  • 1 Large salad bowl
  • 1 Whisk

Instructions
 

  1. In a small bowl or jar, whisk together all the dressing ingredients: ketchup, olive oil, red wine vinegar, sugar, Worcestershire sauce, and onion powder. Set it aside to let the flavors meld.
  2. Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.
  3. Return the skillet to the heat. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir for 30 seconds until fragrant. Pour in the water, bring to a simmer, and cook until the liquid has mostly evaporated, about 2-3 minutes. Remove from heat and let it cool slightly.
  4. In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced red onion, and rinsed kidney beans (if using).
  5. Add the slightly cooled taco meat and shredded cheddar cheese to the salad bowl. Drizzle with your desired amount of dressing and toss gently to combine. Top with the crushed tortilla chips just before serving to ensure they stay crunchy.

Notes

Tip 1: Drain the beef very well to avoid a greasy salad. Let the meat cool for 5-10 minutes before adding it to the lettuce to prevent wilting.
Tip 2: For best results and maximum crunch, only dress the salad and add the chips immediately before serving.
Tip 3: Store leftover components separately in airtight containers in the refrigerator for up to 4 days.
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