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Easy Beef Taco Salad


Rate this recipe 4.6/5 (7 Votes)


  • 1 pound lean ground beef
  • 1 Tbsp vegetable oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic
  • 1/4 tsp ground cumin
  • 1/8 tsp ground red pepper (cayenne)
  • 1 head red leaf lettuce
  • 1 head romain lettuce
  • 1 small red onion, thinly sliced
  • 8 cherry tomatoes, quartered
  • 1 cup crumbled baked tortilla chips
  • 1 cup shredded cheddar cheese
  • 1/2 cup chunky salsa
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil


Level of difficulty Average
Cost Average budget


Step 1

In a large nonstick skillet, cook beef over medium high heat, stirring occasionally, until no longer pink, about 5 minutes. Transfer meat to a colander and drain.

Step 2

Using paper towels, wipe fat from skillet. Heat vegetable oil in skillet over medium high heat. Add yellow onion, garlic, cumin and red pepper; cook until onion is softened, about 5 minutes. Stir in beef, cook for 5 minutes.

Step 3

Rinse lettuces and pat dry with paper towels. Tear into bite size pieces, divide among 4 serving plates. Top with beef mixture. Sprinkle red onin, tomatoes, chips and cheddar cheese. Top each salad with 2 tablespoons salsa. In a small bowl, whisk together lime juice and olive oil. Drizzle over salads and serve.


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