Classic Taco Salad

Top down view of white plate sitting on countertop filled with large taco salad with guacamole and chips on the side

Growing up on a farm, a classic taco salad was a staple! During the summer, when we'd all get in late from outdoor chores, the easiest thing to throw together was this recipe. And what's great is that each eater can customize it for their personal preference. Consider this a weeknight meal solution!

Course Dinner

Cuisine Southwestern

Difficulty Easy

Method Cooking

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 294kcal

Author Kaleb

Ingredients

For the meat

1 lb ground beef (I use 92% lean)
½ medium onion diced
1 tbsp chili powder
½ tsp cumin
1 tsp dried Mexican oregano
½ tsp salt
1 15-oz can fire-roasted diced tomatoes
1 15-oz can red kidney beans rinsed and drained

For the dressing

3 tbsp ketchup
1 ½ tsp Worcestershire sauce
2 tsp honey
2 tbsp red wine vinegar
1 tsp chipotle powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
⅓ cup neutral oil

For the salad

2 heads romaine lettuce chopped
tortilla chips
avocado or guacamole
shredded cheese
salsa
hot pepper mustard

Instructions

For the meat

In a large skillet or saucepan, brown the beef and onion over medium heat, using a spoon or spatula to break it up into small pieces.
Once browned, about 4-6 minutes, add the chili seasoning, oregano, cumin, and salt. Stir for 30 seconds and add the tomatoes and kidney beans. Turn the heat to a low simmer and cook for 10-15 minutes, or until most of the liquid has reduced.
Once cooked, remove from heat and set aside.

For the dressing

In a dressing shaker or small jar, combine the ketchup, vinegar, honey, Worcestershire sauce, chipotle powder, onion powder, garlic powder, salt, and oil. Shake until combined, taste for seasoning, and set aside.

For the salad

To serve the salad, start with chopped lettuce. Top with some of the meat mixture, chips, dressing, and any garnishes.

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Nutrition