Easy Taco Salad


For the beef filling:

  • 1 tablespoon olive oil
  • 1 1/4 pounds lean ground beef
  • 1 cup fire-roasted salsa
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • freshly ground black pepper, to taste

For the salad:

  • 1 head romaine lettuce or iceberg lettuce, chopped
  • 1 (15.5 ounces) can black beans, optional drained and rinsed
  • 1 cup Mexican cheese blend, shredded
  • 2 roma tomatoes, diced
  • 1 avocado, optional, diced
  • 5 tablespoons sour cream, optional
  • 1/4 cup chopped red onion, optional
  • crunchy tortilla bowls or tortilla chips, optional, for serving


  1. In a 12-inch skillet, heat the olive oil over medium-high heat.
  2. Add the beef to the skillet, cooking thoroughly until browned and cooked through.
  3. Drain the fat.
  4. Stir in the salsa, chili powder, and cumin. Season to taste with salt and pepper.
  5. Warm mixture through and then remove from heat.
  6. Layer the lettuce, beans, cheese, tomatoes, sour cream, avocado, and red onion in bowls or into tortilla bowls. Ladle the beef filling on top and serve.
  7. Serve with tortilla chips if not using a tortilla bowl!

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