How do I keep the tortilla chips from getting soggy?

Crush the chips into large pieces and add them just before serving. You can also serve them on the side for each person to add.

Can I make this salad ahead of time for meal prep?

Store the beef, dressing, and chopped veggies in separate airtight containers in the fridge. Assemble individual bowls right before eating to keep everything crisp.

Is there a way to make the lime crema thicker?

Use full-fat sour cream and whisk it well; you can also strain it through a coffee filter for 10 minutes to remove excess whey.

What can I use instead of sour cream?

Plain Greek yogurt or a dairy-free yogurt alternative works as a tangy substitute. For a vegan version, try blended silken tofu with lime juice.

Can I add other vegetables to this taco salad?

Absolutely. Sliced bell peppers, diced red onion, or shredded cabbage add extra crunch and color. Just keep the total volume manageable.

Home / Recipes / tex_mex / Taco Salad

tex_mexEasynon vegetariangluten freenut freehigh protein

Taco Salad

RATING

4.6/5(127)

TASTE SCORE

9/10

A crispy, crunchy, and satisfying all-in-one meal that layers seasoned beef, fresh vegetables, and tortilla chips in a single bowl. This American classic brings taco night to your salad plate, topped with a tangy lime-sour cream dressing for the perfect bite.

PREP

15m

COOK

10m

SERVES

1 CUP

608 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prepare the ingredients.
1.Wash and chop the romaine lettuce into bite-sized pieces.
2.Dice the tomatoes and avocado.
3.Mince the garlic cloves.
4.Juice the lime.
fry · ~10 min
Cook the seasoned beef.
1.Heat oil in a large skillet over medium-high heat.
2.Add minced garlic and sauté until fragrant, about 30 seconds.
3.Add ground beef and cook, breaking it up with a spoon, until browned (5-7 minutes).
4.Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 more minute.
5.Remove from heat and set aside.
TIPDrain any excess fat after browning for a leaner salad.
mix · ~1 min
Make the lime crema.
1.In a small bowl, whisk together the sour cream and lime juice.
2.Add a pinch of salt and stir until smooth.
TIPMake the crema thinner by adding a teaspoon of water if desired.
assemble · ~4 min
Assemble the taco salads.
1.Divide the chopped lettuce among four bowls.
2.Top each with seasoned beef, black beans, corn, diced tomatoes, and avocado.
3.Sprinkle shredded cheddar cheese over each bowl.
4.Add crushed tortilla chips on top.
5.Drizzle with the lime crema and garnish with chopped cilantro.
serve
Serve immediately.
Serve right away while the beef is still warm and the tortilla chips are crunchy.
TIPToss at the table for the perfect mix of textures.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For maximum crunch, add the tortilla chips just before serving to prevent sogginess.
2
Drain the canned black beans and rinse them well to reduce sodium and prevent a muddy color.
3
Use lean ground beef (90/10) to keep the salad from becoming greasy when served cold.
4
Let the seasoned beef cool for 2 minutes before adding to lettuce to avoid wilting the greens.
5
Make the lime crema up to a day ahead and refrigerate for a thicker, more developed flavor.
6
If making ahead, store all components separately and assemble just before eating.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Swap the ground beef for 1½ cups of cooked lentils or a plant-based crumble; increase cumin and chili for the same bold flavor. Perfect for a meatless taco night.

low carb