Taco Salad

Easy homemade taco salad made with ground meat, vegetables, and cheese.

Course Main Course

Cuisine American, Mexican

Keyword taco salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 561kcal

First brown the meat and season with taco seasoning.
Drain and add the beans to the last few minutes of cooking so everything gets warm together. Once the meat is cooked, set aside.
Next prep the vegetables. Rinse the lettuce, tomatoes and bell pepper. Chop up everything to how you like it for a salad.
If you are using tortilla bowls that need warming or are making your own do that now.
Assemble your taco salad. Enjoy warm.

You can swap the black beans for any canned cook beans you prefer.
You can swap the ground beef for ground turkey or ground chicken or tempeh.
If you have leftovers, especially the meat and bean mixture, you can use it in other recipes like tacos, nachos or rice bowls.
You will also want toppings for this like: shredded cheese, salsa, sour cream, hot sauce, etc.
My other favorite way to serve this is to melt cheese on to tortilla chips and then serve the taco salad on top. Sort of a taco salad nachos situation.