Go Back
–+ servings
Taco salad served in a crispy tortilla bowl, filled with lettuce, ground beef, black beans, tomatoes, cheese, olives, and topped with sour cream.

Recipe Card – How to Make Taco Salad

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
With taco-seasoned ground beef, crisp lettuce, beans, avocado and cheese! Top with a dollop of sour cream. So quick, so good!
5 stars (6 ratings)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • ¼ cup water or beer
  • 2 teaspoons hot sauce, such as Cholula
  • 1 head romaine lettuce, roughly chopped
  • 2 Roma tomatoes, diced
  • ½ small red onion, thinly sliced
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 avocado, halved, peeled, seeded and diced
  • 1 cup shredded Mexican blend cheese
  • ⅓ cup fresh cilantro leaves
  • ½ cup sour cream
  • 1 jalapeno, seeded and thinly sliced, optional

Equipment

Instructions

  • Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
  • Stir in garlic until fragrant, about 1 minute.
  • Stir in taco seasoning, water or beer and hot sauce until flavors have blended, about 2-3 minutes.
  • To assemble the salad, place romaine in a large bowl; top with ground beef, tomatoes, onion, beans, avocado, cheese, cilantro, sour cream and jalapeno.