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Quick Taco Salad

Quick Taco Salad

The ultimate comfort food for busy nights! This Quick Taco Salad combines savory ground beef, fresh veggies, and crispy corn chips for a delicious and satisfying experience. Perfect for a quick weeknight dinner!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Salads
Cuisine: Mexican
Calories: 480

Ingredients
  

  • 1.5 lb lean ground beef
  • 0.5 onion, diced
  • 0.25 cup taco seasoning
  • 8 oz tomato sauce
  • 15 oz pinto beans, drained
  • 1 tbsp chili powder
  • 2 tbsp water
  • 0.5 tsp salt
  • 6 cups lettuce, chopped
  • 4 cups corn chips
  • 2 large roma tomatoes, diced
  • 1 cup shredded cheddar cheese
  • 1 cup guacamole
  • 6 tbsp sour cream
  • 1 restaurant style salsa

Equipment

  • Saucepan
  • Skillet
  • Mixing Bowl
  • Chef's Knife
  • Blender
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Begin by heating a large skillet over medium heat. Once hot, add the lean ground beef and onion. Brown the meat, using a spatula to break it up as it cooks. You want the meat to turn a nice golden brown and completely cook through, which should take about five to seven minutes. As it cooks, you’ll notice that the onion becomes translucent and fragrant, adding a wonderful base flavor.
  2. Once the meat is cooked, drain any excess fat from the skillet. This step is crucial to keep your salad from becoming greasy. After draining, return the skillet back to the heat.
  3. Now it’s time to season your meat! Add in the taco seasoning, tomato sauce, pinto beans, chili powder, water, and salt. Stir the mixture well to combine all the flavors. As you do this, the aroma will fill the kitchen, making your mouth water in anticipation!
  4. Bring the mixture to a small simmer, allowing the flavors to meld together for about five minutes. You’ll see the sauce thicken slightly, making it perfect for spooning over your salad.
  5. While the meat mixture simmers, prepare your salad ingredients. Chop the lettuce and place it in a large serving bowl. The crispness of the lettuce will provide a refreshing crunch that balances the seasoned meat.
  6. Next, slice the roma tomatoes into bite-sized pieces and add them to the bowl with the lettuce. The fresh tomatoes will add a burst of color and juiciness to each bite.
  7. Once the meat is ready, it’s time to assemble your salad! Spoon the warm taco mixture generously over the chopped lettuce and tomatoes. Make sure to cover the greens well, allowing the heat to slightly wilt the lettuce.
  8. Add a handful of corn chips on top of the salad for that delightful crunch. The contrast of textures is what makes this dish so enticing!
  9. Finally, finish off your Quick Taco Salad with a dollop of guacamole, a sprinkle of cheddar cheese, and a drizzle of sour cream. You can also add some salsa on the side for those who like an extra kick.
  10. Serve immediately and enjoy! Digging into this vibrant, flavorful salad will surely satisfy your cravings.

Notes

  • Tip 1: Store any leftovers in an airtight container in the fridge. Consume within three days for the best flavor.
  • Tip 2: The taco meat mixture is perfect for freezing. Just let it cool completely before transferring it to freezer-safe bags, and it can last up to four months. Defrost overnight in the refrigerator.
  • Tip 3: This salad pairs wonderfully with a side of tortilla chips and salsa, or a light corn soup for a complete meal.
  • Tip 4: Feel free to substitute or mix in other greens, such as spinach or kale, for added nutrients.
  • Tip 5: Consider adding ingredients like olives, jalapeños, or even a sprinkle of fresh cilantro for a flavor boost.