You know that feeling when you want something delicious and fast—without turning the kitchen into a war zone? That’s where my Taco Salad With Ground Beef steps in. It’s filling, adaptable, and honestly—who can resist the delightful mix of crunchy lettuce, flavorful seasoned beef, and an endless array of taco toppings??

This dish came to life in my kitchen during one of those “what’s-for-dinner” standoffs between my fridge and me. I had ground beef, a lonely avocado, half a tub of sour cream, and a craving for tacos. The result? A vibrant, flavor-packed taco salad that we now make almost every week. Whether it’s a chill taco salad dinner or your new lunch prep hero, this bowl has your back.

Want something refreshing to pair with it? You’ll love my Lemon Cucumber Pasta Salad or the zesty Tri-Color Pasta Salad.

Ingredients & Substitutions for Taco Salad With Ground Beef

Let’s break down what you need for the ultimate taco salad—and yes, I’ve got plenty of swap suggestions if you’re out of something.

Ground Beef

We start strong with lean ground beef. It’s rich, savory, and holds up beautifully to all the crunchy toppings. Want a leaner option? Try ground turkey or chicken. For plant-based pals, a seasoned lentil or tofu crumble does the trick.

Avocado Oil

This is my go-to for sautéing the beef because of its neutral flavor and high smoke point. You can sub with olive oil or even coconut oil in a pinch.

Taco Seasoning

Whether you make it yourself or buy it from the store, taco seasoning adds that perfect blend of warmth and spice to your meal. I like to combine chili powder, cumin, paprika, garlic powder, and oregano. If you enjoy a little kick, feel free to add some cayenne pepper!

Romaine Lettuce (Chopped)

Crisp and refreshing, romaine is the salad’s backbone. Iceberg will also work, but I find romaine adds more texture. Want to get fancy? Mix in some arugula or spinach.

Grape Tomatoes (Halved)

These little guys burst with juicy sweetness. Cherry tomatoes or even diced heirloom tomatoes are great alternatives.

Cheddar Cheese (Shredded)

Sharp cheddar balances the creamy and spicy flavors. You can use a Mexican blend, pepper jack, or even cotija cheese if you’re feeling bold.

Avocado (Cubed)

Rich, creamy, and packed with healthy fats. If you’re out of fresh avocado, spoon on some guac—it works just as well.

Green Onions (Chopped)

Milder than red onions and more colorful too. Red onions or chives can sub in, but I love the subtle zing from green onions.

Salsa

This brings acidity and heat. I usually go for chunky, medium-spice salsa, but a smoky chipotle salsa adds a delicious depth.

Sour Cream

Cool, tangy, and essential in my book. For a lighter option, go with plain Greek yogurt—it’s creamy and protein-rich.

How To Make Taco Salad With Ground Beef

Making this salad is as breezy as a Sunday afternoon.

Cook the Ground Beef

Warm avocado oil in a spacious skillet on medium heat. Introduce the ground beef and use a wooden spoon to crumble it. Cook until browned and no longer pink, about 6–8 minutes.

Sprinkle in your taco seasoning and a splash of water. Stir it all together and let it simmer until thickened and super flavorful—about 3 minutes.

Prep the Salad Base

While the beef is cooking, chop the romaine, halve the tomatoes, cube the avocado, and shred your cheese. Get all your toppings lined up and ready.

Assemble

In a large salad bowl (or individual bowls if you’re prepping lunches), layer the romaine, ground beef, cheese, tomatoes, avocado, green onions, salsa, and sour cream.

Pro tip: sprinkle on some crushed tortilla chips or toasted pepitas for crunch heaven.

My Favorite Taco Salad Tips & Tricks

Allow the beef to cool a bit before mixing it into the salad. This keeps your lettuce from wilting too fast.
Meal prepping? Store your meat and toppings separately, then assemble when you’re ready to eat.
Want more veggies? Toss in some corn, black beans, or bell peppers.
Hosting a taco night? Serve this salad as a DIY taco bowl bar—fun and interactive!

Need more BBQ-worthy sides? Check out Deviled Egg Pasta Salad or the nostalgic Hawaiian Macaroni Salad.

FAQs About Taco Salad With Ground Beef

Can I make this ahead of time for lunch prep?
Yes! Store components separately and assemble when you’re ready to eat. It’s perfect for taco salad lunch prep.

Is it okay to use ground turkey instead of beef?
Absolutely. Ground turkey is leaner and still tastes amazing with taco seasoning.

What’s the best salsa for this recipe?
I go for a chunky, medium-spice tomato salsa, but mango or corn salsa adds a fun twist.

Is this taco salad gluten-free?
Yes—just double-check your taco seasoning and tortilla chips (if using) for hidden gluten.

Can I make this a vegetarian salad?
Of course! Swap the beef for black beans, lentils, or your favorite plant-based crumble.

How do I keep leftovers fresh?
Store meat, veggies, and toppings in separate containers. Don’t assemble until you’re ready to eat.

More Healthy Recipes to Love

If you’re all about fresh, flavorful meals that don’t take hours, you’re going to want to try these too:

These salads are perfect for potlucks, backyard dinners, or a cozy weekend lunch with a margarita on the side (just sayin’).

Recipe Review – Taco Salad With Ground Beef

Every time I make this taco salad with ground beef, someone asks for the recipe—and I love that! It’s fresh, customizable, and brings all the best taco flavors into a single satisfying bowl. Whether you’re feeding your family or prepping lunches for the week, this recipe is one of those easy wins you’ll return to over and over again.

Ingredients

1 lb ground beef lean
1 tbsp avocado oil or olive oil
2 tbsp taco seasoning store-bought or homemade
1 large head romaine lettuce chopped
1 cup grape tomatoes halved
1 cup shredded cheddar cheese
1 ripe avocado cubed
2 green onions chopped
1/2 cup salsa your favorite kind
1/3 cup sour cream or plain Greek yogurt

Instructions

Heat avocado oil in a skillet over medium heat.
Add ground beef and break it up with a spoon. Cook until browned, about 6–8 minutes.
Add taco seasoning and a splash of water. Stir and simmer until thickened.
While the beef cooks, chop the romaine lettuce, halve the tomatoes, cube the avocado, shred the cheese, and chop the green onions.
In a large bowl or meal prep containers, layer the romaine, seasoned beef, cheese, tomatoes, avocado, and green onions.
Top with salsa and sour cream. Add crushed tortilla chips or pepitas if desired.
Serve immediately or store components separately for later.