Easy Taco Salad for Laid-Back Summer Dinners
This easy taco salad keeps the stovetop time short, leans on ground beef and beans for a satisfying base, and piles everything over crisp lettuce with a creamy salsa dressing.
Equipment
- Large skillet
- Spatula
- Small bowl
- Whisk
- Serving bowl or platter
Ingredients
For the taco meat
- 400 g ground beef (80–90% lean)
- 1 Tbsp neutral oil only if beef is very lean
- 2 Tbsp taco seasoning
- 120 ml water
- 1/2 tsp fine salt or to taste
For the salad
- 1 medium head romaine lettuce about 300 g / 10 oz, chopped
- 150 g cherry or grape tomatoes halved
- 120 g canned black beans drained and rinsed
- 80 g canned corn drained
- 80 g shredded cheddar cheese
- 1 small avocado diced
- 30 g black olives sliced (optional)
- 2–3 scallions thinly sliced
- 2 handfuls tortilla chips about 60 g / 2 oz, lightly crushed
For the quick salsa dressing
- 120 g sour cream
- 120 g chunky salsa mild or medium
- 1 Tbsp lime juice
- 1 Tbsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp salt to taste
Instructions
- Prep the salad base: Rinse and dry the romaine well. Chop or tear into bite-size pieces and spread in a wide serving bowl or platter. Scatter the tomatoes, beans, corn, scallions, and olives over the top. Keep the avocado and tortilla chips aside for now.
- Mix the salsa dressing: In a small bowl, whisk together the sour cream, salsa, lime juice, olive oil, cumin, and salt. If it seems too thick, splash in 1–2 teaspoons of water or extra lime juice. Taste and adjust salt or heat level.
- Brown the beef: Heat a large skillet over medium-high. Add the oil if using, then the ground beef. Break it up and cook 5–7 minutes until no pink remains and some browned bits form. Drain excess fat if needed.
- Season the meat: Reduce heat to medium. Add taco seasoning and salt, then pour in the water. Stir and scrape up browned bits; simmer 3–4 minutes until reduced to a saucy coating.
- Rest the meat: Remove from heat and let sit about 5 minutes so it’s warm but not scorching (to avoid wilting the lettuce).
- Add avocado and chips: Right before serving, sprinkle diced avocado over the salad base. Lightly crush the tortilla chips and scatter on top.
- Top with beef and cheese: Spoon warm taco meat over the salad. Sprinkle shredded cheddar over the warm meat so it softens slightly.
- Dress and serve: Drizzle dressing over the salad and toss at the table, or serve dressing on the side. If you expect leftovers, dress individual portions and keep the rest undressed so it stays crisp.
