Should taco salad be served hot or cold?

This is up to you! You can serve it with the beef while it's still warm or chill the salad so that it's cold.

How do you meal prep taco salad?

To meal prep this salad, toss together all of the ingredients except for the avocado and dressing. Store the salad in serving-size containers or jars . I like to also store the dressing and avocado in serving-size small containers . Assemble the salad just before eating. To help keep your avocado fresh, squeeze some fresh lime juice on it before storing.

How do you make taco salad shells?

Taco salad shells are a fun & tasty way to serve this recipe! You can make a taco shell by baking a tortilla for about 10 minutes in a taco shell maker .

Taco Salad | Easy 20 Minute Recipe with Ground Beef

Name: Taco Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican Inspired
Ingredients: 1 pound lean ground beef; 1 tablespoon olive oil; 1 packet taco seasoning; 6 cups romaine lettuce (about 1 head); 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can corn, drained; 1 avocado, thinly sliced; 1 cup shredded cheddar cheese; 2 cups cherry tomatoes, halved; ½ red onion, finely diced; Salad dressing: Cilantro Lime Vinaigrette or Chipotle Ranch; ⅓ cup chopped cilantro; Lime wedges

Description

This easy Mexican-inspired taco salad recipe is ready in only 20 minutes and is loaded with ground beef and all of your favorite taco toppings! It's a healthy dinner or meal prep idea that you'll crave making again and again.

Ingredients

Scale

1 pound lean ground beef
1 tablespoon olive oil
1 packet taco seasoning
6 cups romaine lettuce (about 1 head)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 avocado, thinly sliced
1 cup shredded cheddar cheese
2 cups cherry tomatoes, halved
½ red onion, finely diced
Salad dressing: Cilantro Lime Vinaigrette or Chipotle Ranch

Optional, for serving:

⅓ cup chopped cilantro
Lime wedges

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Instructions

Cook the beef: heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and crumble the beef, 5 - 7 minutes, until cooked through. Drain excess grease.
Add taco seasoning: add the taco seasoning and the recommended amount of water called for on the packet (most say ⅓ cup). Continue cooking until all of the liquid is gone. Remove from heat.
Assemble the salad: add a layer of romaine lettuce and then top with remaining ingredients: beans, corn, avocado, cheese, red onion, and avocado. Sprinkle with chopped cilantro.
Serve: serve warm or cold with lime wedges on the side. Add your favorite dressing, like Chipotle Ranch or Cilantro Lime Vinaigrette.

Notes

Dietary Notes:

Gluten free: this recipe is naturally gluten free.
Keto: to make this recipe keto, leave out the beans and use corn sparingly.
Paleo: this recipe is paleo.
Whole30: this recipe is Whole30 compliant, as long as you buy (or make your own) taco seasoning that doesn't contain any extra ingredients other than herbs/spices.

Taco seasoning: you can also use homemade taco seasoning. Use 2 tablespoons.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican Inspired

Nutrition

Calories: 614
Sugar: 12.1g
Sodium: 794mg
Fat: 26.9g
Saturated Fat: 10.4g
Carbohydrates: 44.2g
Fiber: 11.6g
Protein: 50.5g
Cholesterol: 131mg

Keywords: taco salad, taco bowl, mexican, ground beef, meal prep