Beat Weeknight Burnout with this Easy 30 Minute Taco Salad

Beat Weeknight Burnout with this Easy 30 Minute Taco Salad

Hey Guys!!! This week I’m sharing my go to favorite recipe for Taco Salad with you. This hearty main course salad is full of veggies, cheese, even meat and beans! My boys get so excited when I say I’m making this for dinner, they absolutely love it. This version also has endless swap combination possibilities so it is completely customizable to your household’s liking!

Let’s start with the name. I call it that because it’s basically a smashed taco. I’m in NO WAY claiming it to be authentic Spanish or Latino food. Quite the opposite actually, this is 100% American born. I’m also not saying that the cheese blend I refer to in the recipe is Mexican. I’m just going off of what all major retailers have branded it so it is easier for people to find it. We have Tex-Mex and that is it’s own cuisine, where’s the one for America and Latino or Mexico? Amer-tino? Mex-rica? I feel like there is a whole slew of American dishes that have been influenced by Spanish or Latino flavors and thus deserves it’s own category honoring both providences.

Swaps & Specs For Taco Salad:

• Protein: switch ground beef for any ground meat, or grill steak or chicken and chop into pieces.

• Cheese: buy pre-shredded to save time or shred it yourself to maximize flavor, using your favorite blends. I use Mexican blend or triple cheddar.

• Lettuce: My go-to is romaine lettuce but it can be switched for iceburg or any combination of the two. You can also by bagged salad that is already chopped to save time.

• Tomatoes: I am a self admitted tomato snob. I really only like garden fresh tomatoes but if I can’t get them, then I buy Nature’s Sweet or Sunset’s Flavor Bombs. They are easy to find, even Walmart carries both brands.

• Beans: I like using black beans in this recipes but you can easily sub pinto or navy beans.

• Olives: We use whole for that briney bite but feel free to use sliced, chopped up or leave out completely.

• Chips: I like Doritos Nacho Cheese. I have used the Taco Flavor and we really like that but they are harder to find. You could use any flavored tortilla type chip here.

• Dressing: My favorite is Catalina or Western. We used to use Thousand Island so just know that will be just as tasty!

• Corn: I primarily use frozen just because it is faster and to me yields the best results. I have used canned, including fire-roasted and Mexi-corn flavors. Just use what you have on hand or like best.

• Onion: Using red onion here is for a couple reasons. It’s more mild in raw form and the color. If all you have is white or yellow, add that the difference really is negligible. You could also opt for green onion.

• Make this ahead of time just leave off the meat, dressing, chips and avocado until serving time. Then heat meat when ready mix in and follow instructions from there.

Here’s my taco seasoning that I use on in all my recipes where it calls for it. I haven’t bought any in years and won’t be going back!

Homemade Taco Seasoning

This taco seasoning is a blend of spices and herbs that will replace the typically packet forever!

Check out this recipe

I hope you give this recipe a try. It’s a perfect weeknight addition that won’t blow your budget or belt! It is also a great summer dinner on those hot nights when you absolutely don’t want to heat up the kitchen! If you have any question , comments or concerns, please feel free to real out to me on any one of my social media platform! Thanks for looking! See Ya Next Time!

Taco Salad

A crisp, crunchy and filling main dish salad full of hearty veggies, beans and cheeses.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course, Salad

Cuisine American

Servings 6 people

Calories 575 kcal

Equipment

• 1 large mixing bowl

Ingredients

  

• 2 lb lean ground beef
• 2-3 heads romaine lettuce, washed & chopped
• 1 10oz package cherry tomatoes, halved
• 1 15oz can black beans, drained & rinsed
• 1 6oz can black olives, drained
• 1 bag frozen corn
• 4-5 avocados, cut in cubes
• 1 bottle Catalina, Western, or Thousand Island dressing pick your favorite
• 1 bag Doritos-Nacho Cheese or Taco Flavor, crushed
• 4 cups Mexican Cheese Blend or Triple Cheddar
• 6 tbsp taco seasoning see link below for my homemade version
• 1/2 large red onion, diced

Instructions

 

• In a large skillet add ground beef and taco seasoning and cook until completely brown, breaking down chunks as it cooks. While that is going, put the frozen corn in the microwave and cook according to package instructions.
• In a really large bowl put lettuce, tomatoes, onion, corn, beans, olives, cheese and dressing. Once beef is done, drain well and add to bowl. Add the crushed Doritos and mix well until everything is well coated. Add the avocado last, as it will become mush if over stirred. Serve immediately.
  
• If you will not be serving right away keep meat, dressing, chips and avocado separate until you are ready to serve. Then simply reheat the meat and follow instructions again.
  

Notes

• swap protein here for almost anything
• customize to your exact preference
• make ahead just leave out meat, dressing, chips and avocado

Keyword salad, taco, taco salad