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Taco Salad

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salads•tex-mex•contains meat, contains dairy
30 minutes•4 servings•

Ingredients

  • 1/2 cups sour cream
  • 1/2 cups salsa
  • 1 each lime – juiced
  • 8 cups iceberg lettuce – chopped (~0.5 medium iceberg lettuces)
  • 2 medium roma tomatoes – diced
  • 1/2 cups red onion – thinly sliced (~0.5 medium red onions)
  • 1/4 cups cilantro – chopped
  • 1 tablespoon vegetable oil
  • 1/2 cups onion – finely chopped (~0.5 medium onions)
  • 2 cloves garlic – minced
  • 1 pounds ground beef
  • 1 1/2 tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1 teaspoons paprika
  • 1/2 teaspoons dried oregano
  • 1 teaspoons kosher salt
  • 1/2 cups water
  • 4 ounces cheddar cheese – shredded
  • 4 cups corn tortilla chips – lightly crushed
  • lime wedges – for serving
Taco salad

Instructions

1. Whisk the sour cream, salsa, and the juice of 1 lime in a small bowl until smooth; set the dressing aside.

2. Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent and softened, 5–6 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.

3. Add the ground beef to the skillet, breaking it up, and cook until no longer pink, 4–6 minutes. Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and kosher salt, then pour in the water. Simmer, stirring, until saucy and the liquid is mostly absorbed, 3–5 minutes; remove from heat.

4. In a large serving bowl, add the chopped iceberg lettuce, the diced roma tomatoes, and the thinly sliced red onion. Spoon the warm seasoned beef over the salad, add the shredded cheddar and most of the lightly crushed tortilla chips, drizzle with the dressing, and toss gently to coat.

5. Top with chopped cilantro and the remaining tortilla chips. Serve immediately with lime wedges.

Taco salad is a lively, layered salad that delivers the flavors of a crispy taco in a cool, crunchy bowl. Crisp lettuce, juicy tomatoes, seasoned ground beef, and plenty of cheese meet the salty crunch of tortilla chips, all tied together with a creamy, tangy salsa-lime dressing. It’s satisfying yet fresh, offering contrast in temperatures and textures—warm, spiced meat against chilled greens and creamy elements.

Born from Tex-Mex cooking in the United States, taco salad rose to popularity in the late 20th century as restaurants and home cooks blended taco components with American salad sensibilities. Variations have appeared on menus from fast-casual chains to family potlucks, often presented in tortilla bowls or tossed with corn chips. Its enduring appeal comes from its adaptability and familiar flavors, making it a staple for weeknights, game days, and gatherings.