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The ultimate taco salad in a large white bowl.
5 from 3 votes

Taco Salad Recipe

Ready in just 30 minutes, this easy Taco Salad Recipe is filled with perfectly seasoned ground beef, fresh greens, shredded cheese, tortilla strips, and drizzled with a light lime vinaigrette.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
Calories: 538kcal


For the Ground Beef Taco Meat

For the Taco Salad

  • 8 cups Romaine lettuce (or iceberg) chopped
  • 2 large tomatoes cored, seeded, diced
  • ½ cup green onion chopped
  • ½ cup black olives halved
  • 1 medium jicama peeled and chopped
  • 1 cup corn kernels
  • 1 cup tortilla strips
  • 1 cup cheddar cheese shredded
  • 1 large avocado peeled, pitted, and sliced or (homemade guacamole)
  • ½ cup sour cream
  • Salsa, black beans, diced bell pepper, jalapeño, Spanish rice, etc. optional toppings

For the Lime vinaigrette (optional)

  • ¼ cup olive oil
  • ¼ cup fresh lime juice plus the zest of one lime
  • 3 tablespoon honey
  • 2 tablespoon red wine vinegar
  • 2 cloves garlic minced
  • 2 teaspoon Dijon mustard
  • 2 tablespoon fresh cilantro minced
  • salt and pepper to taste


For the Ground Beef Taco Meat

  • Sauté the onions - Heat a large skillet over medium-high heat. Add the oil and diced onion and sauté for 4-5 minutes, or until the onions are soft. Stir often to prevent burning and reduce heat to medium if needed.
  • Cook the ground beef - Add the ground beef to the skillet. Use a large wooden spoon or spatula to break the beef into smaller and smaller bits and pieces. Fully cook your ground beef before draining approximately 3/4 of the liquid and fat from the skillet.
  • Add the seasoning and tomato sauce - Return the skillet to medium-high heat. Add the taco seasoning and tomato sauce to the beef and mix well to combine. Continue to cook for an additional 5 minutes or so, stirring often.

For the VInaigrette

  • Add all ingredients for the vinaigrette to a jar or container with a tight-fitting lid. Shake vigorously to combine. Season with additional salt and pepper, to taste.

For the Taco Salad

  • Assemble - Transfer lettuce to a large salad bowl. Top with the cooked ground beef, tomatoes, green onions, black olives, jicama, corn kernels, tortilla strips, shredded cheese, avocado, sour cream, and any other additional toppings you wish.
  • Serve - Divide salad to individual serving bowls and drizzle with the fresh lime vinaigrette or a desired salad dressing of choice.


  • The vinaigrette is optional, however it is a delicious, tangy, fresh addition if that's something you're looking for. I grew up eating taco salad with sour cream, guacamole, and homemade Italian dressing, but also enjoy it with Homemade Ranch dressing or creamy Catalina dressing.


Calories: 538kcal | Carbohydrates: 39g | Protein: 26g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 678mg | Potassium: 1154mg | Fiber: 12g | Sugar: 17g | Vitamin A: 6669IU | Vitamin C: 45mg | Calcium: 229mg | Iron: 4mg
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