Crunchy Taco Salad

If you ask me, taco salad is one of those meals that never gets old.

This hearty main dish brings together seasoned ground beef, crispy homemade tortilla strips, and cool romaine lettuce in one bowl. Black beans and sharp cheddar add substance while fresh pico de gallo and cilantro keep things interesting.

The beef gets cooked with taco seasoning and tomato paste for that classic flavor we all know and love. Dollops of sour cream and those crunchy fried tortilla strips make each bite satisfying.

It’s the kind of dinner that works any night of the week, filling enough to keep everyone happy without weighing you down.

What Kind of Ground Beef Should I Use?

For taco salad, you’ll want to pick ground beef with the right fat content to keep things flavorful without being too greasy. I typically go for 80/20 or 85/15 ground beef, which gives you enough fat for great taste while still draining off excess grease after cooking. If you’re looking for a leaner option, 90/10 will work too, though you might want to add a tiny splash of oil to the pan to prevent sticking. Ground beef labeled as “ground chuck” is usually your best bet since it comes from the shoulder and has good flavor, but regular ground beef from the supermarket will do the job just fine.

Options for Substitutions

This taco salad is pretty forgiving when it comes to swapping ingredients:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. For a vegetarian option, try crumbled firm tofu or a plant-based ground meat – just cook it the same way and season generously.
• Corn tortillas: Flour tortillas work just fine if that’s what you have. You can also skip the homemade strips entirely and use store-bought tortilla chips or crushed Doritos for a shortcut.
• Romaine lettuce: Iceberg, mixed greens, or chopped cabbage all work well. Just pick something crisp that can hold up to the toppings.
• Black beans: Pinto beans or kidney beans are great alternatives. You can also use refried beans, though you’ll want to warm them and dollop them on top instead of mixing them in.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican blend cheese all melt nicely and taste great. Use whatever cheese you prefer or have on hand.
• Sour cream: Greek yogurt makes a healthier swap and tastes nearly identical. You can also use Mexican crema for a thinner, tangier option.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with taco salad is adding the hot beef directly to the lettuce, which causes it to wilt and turn soggy – let the meat cool for about 5 minutes before assembling your salad.

When frying the tortilla strips, overcrowding the pan will make them greasy instead of crispy, so work in small batches and make sure your oil is hot enough (around 350°F) before adding them.

Don’t skip draining the ground beef after browning, as excess grease will pool at the bottom of your salad and make everything oily.

Finally, wait to dress and assemble the salad until right before serving, since the moisture from the toppings and beef will turn everything mushy if it sits too long.

What to Serve With Taco Salad?

Taco salad is pretty much a complete meal on its own, but I love serving it with some warm tortilla chips and a side of guacamole for extra dipping action. If you want to make it more filling, Mexican rice or cilantro lime rice on the side is always a good call. A pitcher of margaritas or some cold Mexican beer makes it feel like a real fiesta, and for a non-alcoholic option, fresh limeade or horchata pairs really nicely with all those bold flavors. Sometimes I’ll also put out a bowl of pickled jalapeños and extra salsa so everyone can customize their plate however they like.

Storage Instructions

Store: The best way to keep taco salad fresh is to store everything separately. Keep the cooked ground beef in an airtight container in the fridge for up to 4 days, and store the chopped lettuce and toppings in their own containers. The tortilla strips should be kept at room temperature in a sealed bag or container so they stay crispy.

Assemble: When you’re ready to eat, just reheat the beef in the microwave or on the stovetop, then build your salad fresh. This keeps the lettuce from getting wilted and soggy, and you’ll have a crisp, delicious salad every time. It’s actually great for meal prep this way since you can grab and assemble throughout the week.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 85-95 g
• Fat: 130-150 g
• Carbohydrates: 120-140 g

Ingredients

For the beef:

• 1 lb 80/20 ground chuck
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons taco seasoning
• 2 tablespoons tomato paste
• 1/4 cup water

For the tortilla strips:

• 2 cups corn oil
• 3 corn tortillas (sliced into 1/4-inch thin strips)

For the salad assembly:

• 2 heads romaine lettuce (chopped into 1-inch pieces)
• 1 tablespoon fresh lime juice
• 2.5 cups tomatoes (diced into 1/2-inch cubes)
• 15 oz black beans (rinsed and drained)
• 1 1/4 cups shredded sharp cheddar cheese
• 1/2 cup pico de gallo
• 1/3 cup fresh cilantro (chopped)
• 1/2 cup sour cream
• 1/4 teaspoon garlic salt

Step 1: Prepare the Mise en Place

• 2 heads romaine lettuce
• 2.5 cups tomatoes
• 15 oz black beans
• 1/3 cup fresh cilantro
• 3 corn tortillas

Chop the romaine lettuce into 1-inch pieces and set aside in a large mixing bowl.

Dice the tomatoes into 1/2-inch cubes, then rinse and drain the black beans thoroughly.

Chop the fresh cilantro and set aside.

Slice the corn tortillas into 1/4-inch thin strips and lay them on a paper towel—keeping them separate prevents sticking.

Step 2: Brown the Ground Beef and Build the Taco Seasoning

• 1 lb 80/20 ground chuck
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons taco seasoning
• 2 tablespoons tomato paste
• 1/4 cup water

Heat a large skillet over medium-high heat and add the ground chuck with kosher salt and black pepper.

Cook for about 5 minutes, breaking up the meat as it cooks, until it’s fully browned and no pink remains.

Stir in the taco seasoning and tomato paste, then add the 1/4 cup water and simmer for 2-3 minutes to allow the flavors to meld.

I like to taste the meat mixture at this point—sometimes a pinch more salt makes all the difference for the final dish.

Step 3: Fry the Tortilla Strips Until Crispy

• 2 cups corn oil
• 3 corn tortillas
• kosher salt

While the beef simmers, heat the corn oil in a separate skillet to 350°F (about 1/2 inch of oil should shimmer and ripple).

Working in batches to avoid crowding, fry the tortilla strips for about 2 minutes until they’re golden brown and crispy.

Transfer them to a paper towel-lined plate and immediately season with a light sprinkle of kosher salt.

I find that salting them right after frying helps the seasoning stick better than adding it later.

Step 4: Combine the Salad Base

• chopped lettuce from Step 1
• diced tomatoes from Step 1
• black beans from Step 1
• 1/4 teaspoon garlic salt
• cooked beef mixture from Step 2

Pour the chopped lettuce from Step 1 into a large bowl and add the diced tomatoes and black beans.

Sprinkle the 1/4 teaspoon garlic salt over the greens and toss gently to combine.

Pour the cooked beef mixture from Step 2 (including all the flavorful liquid) directly into the bowl and toss everything together until well distributed.

Step 5: Dress and Finish the Taco Salad

• 1 tablespoon fresh lime juice
• 1 1/4 cups shredded sharp cheddar cheese
• 1/2 cup pico de gallo
• cilantro from Step 1
• crispy tortilla strips from Step 3
• 1/2 cup sour cream

Add the fresh lime juice to the salad and toss once more to distribute evenly.

Transfer the dressed salad to a serving bowl or individual plates.

Top with the shredded cheddar cheese, pico de gallo, fresh cilantro from Step 1, the crispy tortilla strips from Step 3, and dollops of sour cream.

Serve immediately while the tortilla strips are still crispy.

Crunchy Taco Salad

Delicious Crunchy Taco Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 2100

Ingredients Method

Ingredients

  

For the beef

• 1 lb 80/20 ground chuck
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons taco seasoning
• 2 tablespoons tomato paste
• 1/4 cup water

For the tortilla strips

• 2 cups corn oil
• 3 corn tortillas (sliced into 1/4-inch thin strips)

For the salad assembly

• 2 heads romaine lettuce (chopped into 1-inch pieces)
• 1 tablespoon fresh lime juice
• 2.5 cups tomatoes (diced into 1/2-inch cubes)
• 15 oz black beans (rinsed and drained)
• 1 1/4 cups shredded sharp cheddar cheese
• 1/2 cup pico de gallo
• 1/3 cup fresh cilantro (chopped)
• 1/2 cup sour cream
• 1/4 teaspoon garlic salt

Method

 

1. Chop the romaine lettuce into 1-inch pieces and set aside in a large mixing bowl. Dice the tomatoes into 1/2-inch cubes, then rinse and drain the black beans thoroughly. Chop the fresh cilantro and set aside. Slice the corn tortillas into 1/4-inch thin strips and lay them on a paper towel—keeping them separate prevents sticking.
2. Heat a large skillet over medium-high heat and add the ground chuck with kosher salt and black pepper. Cook for about 5 minutes, breaking up the meat as it cooks, until it's fully browned and no pink remains. Stir in the taco seasoning and tomato paste, then add the 1/4 cup water and simmer for 2-3 minutes to allow the flavors to meld. I like to taste the meat mixture at this point—sometimes a pinch more salt makes all the difference for the final dish.
3. While the beef simmers, heat the corn oil in a separate skillet to 350°F (about 1/2 inch of oil should shimmer and ripple). Working in batches to avoid crowding, fry the tortilla strips for about 2 minutes until they're golden brown and crispy. Transfer them to a paper towel-lined plate and immediately season with a light sprinkle of kosher salt. I find that salting them right after frying helps the seasoning stick better than adding it later.
4. Pour the chopped lettuce from Step 1 into a large bowl and add the diced tomatoes and black beans. Sprinkle the 1/4 teaspoon garlic salt over the greens and toss gently to combine. Pour the cooked beef mixture from Step 2 (including all the flavorful liquid) directly into the bowl and toss everything together until well distributed.
5. Add the fresh lime juice to the salad and toss once more to distribute evenly. Transfer the dressed salad to a serving bowl or individual plates. Top with the shredded cheddar cheese, pico de gallo, fresh cilantro from Step 1, the crispy tortilla strips from Step 3, and dollops of sour cream. Serve immediately while the tortilla strips are still crispy.