Best Ever Taco Salad
This taco salad is easy to throw together, packed with flavor, and endlessly customizable depending on the toppings you’re in the mood for. Whether you’re craving something fresh and light or loaded with all the fixings, this taco salad is a meal that never gets old.
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Yield: 1 large salad; or about 6 individual bowls of taco salad
Equipment (Shop on Amazon)
Ingredients
- 4 cups chopped romaine lettuce loosely packed
- 4 cups chopped iceberg lettuce loosely packed
- 1 batch of my homemade taco meat recipe here; uses 1 lb. ground beef
- 7-8 oz Kidney beans (about ½ a can) drained and rinsed
- 1 cup crushed tortilla chips
- ¾ cup shredded cheese of choice I prefer a Chihuahua or Mexican blend
- 2 ears grilled corn stripped off the cob
- ⅓ cup finely diced sweet onion
- Dressing of choice
- Other toppings to taste: salsa, avocado or guacamole, chopped jalapeños, banana peppers, sour cream, cilantro, tomatoes, and/or any of your other favorites!
Instructions
- Prep your taco meat before starting the salad. I use this ground beef taco meat for taco salad. It can be made quickly, uses my favorite taco seasoning, and is the tastiest addition to this salad. You can also opt for ground turkey taco meat, shredded chicken, or go completely meatless.1 batch of my homemade taco meat
- Gather and prepare the other components of the taco salad:- Rinse the corn and place it on the grill to cook on medium to medium-high heat, checking on it and turning it with tongs occasionally. Brush melted butter on the corn as it cooks, taking it off the grill once it reaches your desired level of char/color. - Rinse, dry, and chop the romaine and iceberg lettuce. Place in a large bowl or divide into individual salad bowls. - Drain and rinse the kidney beans. - Crush the tortilla chips. - Finely dice the sweet onion. - Grab or prepare your dressing of choice (see post above for suggestions). - Grate some cheese, or use a bag of shredded cheese. - Grab and/or prepare any other toppings you'd like, such as: salsa, guacamole, sour cream, etc.4 cups chopped romaine lettuce, 4 cups chopped iceberg lettuce, 7-8 oz Kidney beans (about ½ a can), 1 cup crushed tortilla chips, ¾ cup shredded cheese of choice, 2 ears grilled corn, ⅓ cup finely diced sweet onion, Dressing of choice, Other toppings to taste: salsa, avocado or guacamole, chopped jalapeños, banana peppers, sour cream, cilantro, tomatoes, and/or any of your other favorites!
- Assemble your taco salad. Add all taco salad components to a large salad bowl (except the meat). Toss in dressing. Spoon on warm taco meat and serve. Or, create a taco salad bar so everyone can make their own individual taco salads. For my taco salad, I like to toss some lettuce, crushed tortilla chips, and cheese in dressing. Then, I add a generous spoonful of taco meat, along with the rest of my favorite toppings.
- Storage. I recommend storing any leftover taco salad components separately, in airtight containers in the fridge. If you toss together all of the ingredients with dressing, the salad will become mushy/soggy overnight.
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