If Taco Tuesday needs a refresh, this is it! This quick and easy taco salad comes together in just 15 minutes, is packed with flavor, and actually keeps you full. It’s one of those recipes that feels a little more fun than your average salad—thanks to the crunch, the taco meat, and all the fresh toppings layered in. It’s also super adaptable depending on what you have on hand, which makes it perfect for busy weeknights or those “what’s-for-dinner” moments when you need something fast but still really satisfying. Think: crisp romaine, savory taco-seasoned beef, creamy avocado, crunchy chips, and a bright, flavorful dressing to tie it all together. Simple, delicious, and one you’ll come back to on repeat.
Ingredients
serves 4.
For the taco meat:
1 lb grass-fed ground beef
1 tbsp taco seasoning (I love this or this one)
1 tbsp extra virgin olive oil
Salt & pepper, to taste
For the salad:
3 heads romaine, chopped
1 cup cherry tomatoes
2 big handfuls tortilla chips (Siete is a favorite)
1/3 cup shredded Mexican cheese
1/3 cup pico de gallo
1 avocado, sliced or cubed
1/4 cup chopped green onion
For the dressing:
If I go homemade, I make this:
Cilantro Vinaigrette
3/4 cup extra virgin olive oil
1 garlic clove
1 cup fresh cilantro
1 tbsp honey
Juice from 1/2 lemon
1/4 avocado
salt & pepper to taste
If I go store-bought, I love it with a ranch, chipotle ranch, or cilantro lime dressing
Print RecipeInstructions
- Make the taco meat: Heat olive oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up as it browns.
- Add taco seasoning, salt, and pepper. Stir to combine and continue cooking until the meat is fully browned and cooked through. Set aside.
- Build the salad: Add chopped romaine to a large bowl. Crush the tortilla chips over the top, then layer in the tomatoes, cheese, pico de gallo, avocado, and green onion.
- Dressing: if you’re making the homemade cilantro vinaigrette, add all dressing ingredients into a food processor or blender and blend until smooth. Season to taste with salt and pepper. If you’re going store-bought, my favorites are listed.
- Toss and serve: Add your dressing and toss everything together until well combined. Top with a few extra crushed chips for that perfect crunch and serve immediately.
Tips & Easy Swaps
- You can swap ground beef for turkey or chicken
- Add black beans or corn for extra texture and fiber
- Make it dairy-free by skipping the cheese or using a plant-based option
- Prep the taco meat ahead of time to make this even faster
- Dressing shortcut (or not): You can’t go wrong with the store-bought options or the homemade cilantro dressing. Pick which sounds best and it will be delicious!
This is one of those back-pocket recipes that checks every box: quick, healthy, filling, and actually crave-worthy. It’s the kind of meal that makes eating well feel easy—and a little more fun. Save this one for your next Taco Tuesday (or honestly, any night of the week).
