The Best Easy Taco Salad Recipe for Quick Weeknight Dinners
Hi, I’m Alex, and I’m so glad you’re here. This Easy Taco Salad recipe is fresh, flavorful, and comes together fast, making it the perfect solution for busy weeknight dinners or satisfying lunches. It is a family-friendly meal loaded with seasoned ground beef, crisp lettuce, and classic Tex-Mex toppings.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Assembly
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning mix
- 1/4 cup water
- 1 head iceberg or romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup red onion, thinly sliced
- 1/2 cup Catalina Dressing (see Notes for homemade option)
- Optional: 1 cup crushed tortilla chips or Doritos for crunch
Instructions
- Cook the ground beef in a large skillet over medium heat until browned. Drain off any excess grease.
- Stir in the taco seasoning mix and water according to the package directions. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat.
- Prepare your dressing. If using store-bought Catalina Dressing, proceed to the next step. If making homemade, prepare it now (see Notes).
- In a very large bowl, combine the chopped lettuce, tomatoes, black olives, red onion, and shredded cheese.
- Add the warm seasoned ground beef to the salad ingredients.
- Pour the Catalina Dressing over the salad mixture. Toss gently to coat all ingredients evenly.
- If serving immediately, sprinkle the crushed tortilla chips or Doritos over the top just before serving to maintain crunch.
- Serve this Quick Dinner Salad immediately for a delicious, satisfying meal.
Notes
- For a homemade zesty dressing that tastes like Catalina, whisk together 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder. Chill for at least 15 minutes before using.
- To keep this salad crunchy for potlucks or meal prep, layer the ingredients in a large serving bowl: place the dressing on the bottom, followed by the meat, then the vegetables and cheese. Keep the crushed chips separate and add them right before serving.
- For a Low Carb Taco Salad option, skip the chips and use a sugar-free Catalina dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg