Looking for a quick, flavorful meal that hits all the right notes? This ground beef taco salad brings together savory taco-seasoned beef, crunchy veggies, and a creamy salsa dressing. It's perfect for busy weeknights when you want something satisfying yet light.

Top-down view of a ground beef taco salad with crisp romaine lettuce, seasoned ground beef, diced tomatoes, black beans, shredded cheddar cheese, crushed tortilla chips, and sour cream salsa dressing, garnished with fresh cilantro. A small bowl of cilantro and tortilla chips is visible in the upper left corner.

If you’re looking for a quick and satisfying meal that doesn’t compromise on flavor or health, this ground beef taco salad has it all. Packed with hearty, seasoned beef, fresh veggies, and a homemade salsa dressing, it’s simple to make and skips the bottled dressings full of preservatives.

We love how filling and flavorful this salad is. Plus, it’s easy to throw together, making it perfect for lunch or busy weeknights. For an extra tangy, fresh kick, consider adding a drizzle of my homemade tomatillo salsa on top. It’s a delicious way to elevate the flavor even more!

Why We Think You’ll Love This Recipe

Quick and Easy. With a total cook time of just 25 minutes, it’s perfect for busy lunches or weeknights when you need a filling meal fast.
No Bottled Dressings. The homemade salsa and sour cream dressing is simple, fresh, flavorful, and free from extra preservatives, so you know exactly what’s in it.
Hearty and Satisfying. With ground beef, black beans, and plenty of cheese, this salad is filling enough to stand on its own as a main dish.
Customizable. Add your favorite toppings like tortilla chips or cilantro, or mix in extra veggies like avocado or corn to make it your own.
Great for Meal Prep. Cook the beef and veggie mix ahead of time, and assemble the salad when you’re ready to eat. It’s ideal for planning lunches or dinners for the week.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Ground Beef. The star of this salad, adding a savory flavor that’s filling enough to make this salad a complete meal. If you’re health conscious, feel free to choose lean ground beef.
Onion and Bell Pepper. These fresh veggies add a sweet and slightly crisp bite to the dish, balancing the richness of the beef with a subtle layer of flavor and texture.
Black Beans. A great source of protein and fiber, black beans not only bulk up the salad but also add a satisfying, creamy texture.
Romaine Lettuce. Romaine is the perfect base for this salad. It provides a nice crunch and complements the beef mixture.
Cheddar Cheese. Shredded cheddar adds a tangy sharp flavor that ties all the flavors together. Feel free to swap in your favorite cheese if you prefer something different.
Sour Cream and Salsa Dressing. This simple, homemade dressing is a fresh alternative to store-bought dressings, bringing a creamy, tangy kick that perfectly complements the seasoned beef.
Optional Toppings. Tortilla chips and fresh cilantro add extra crunch and a burst of flavor, allowing you to customize each serving to your liking. If you don’t like cilantro, you can omit it or swap in parsley. We added a few diced tomatoes to ours.

Tips for Customizing Your Salad

One of the best things about this ground beef taco salad is how flexible and adaptable it is! Here are some ideas to help you make it your own:

Switch Up the Protein. If you’re not in the mood for ground beef, try ground turkey or chicken. You can even use cooked, shredded rotisserie chicken if you’re pressed for time.
Add Extra Veggies. Boost the nutrient content and add more color with veggies like diced tomatoes, avocado, corn, or shredded carrots. They’ll add extra crunch and flavor to your salad.
Spice It Up. If you like a bit of heat, mix in some diced jalapeños or add a dash of hot sauce to the dressing. You can also use a spicy salsa for a little extra kick!
Cheese Swaps. Not a fan of cheddar? No problem! Swap it out for Monterey Jack, pepper jack, or even a Mexican cheese blend.
Lighten It Up. For a lighter dressing, substitute the sour cream with Greek yogurt. It adds the same creamy texture but with more protein and less fat. You can also use a low-fat shredded cheese to cut down on calories.
Crunch Factor. If you want more crunch without the tortilla chips, try adding sliced radishes or crispy baked chickpeas. For those avoiding carbs, simply skip the chips or swap them with a handful of toasted nuts or seeds.

Storage

If you have leftovers or want to prep this salad ahead of time, here’s how to store it:

Beef Mixture. Store the cooked beef, beans, and veggies in an airtight container in the refrigerator for up to 3 days. There’s no need to reheat the beef when you’re ready to add it to your salad. It tastes great cold, straight from the fridge.
Lettuce and Toppings. To keep the lettuce crisp, store it separately from the beef mixture. Keep it in a sealed container or salad spinner in the fridge for up to 2 days.
Dressing. The sour cream and salsa dressing can be stored in the fridge for up to 3 days in a small, airtight container.
Assembly Tip. When ready to serve, simply combine the beef mixture, lettuce, and toppings, and drizzle with the dressing. Storing the components separately helps prevent the salad from becoming soggy.

A bowl of ground beef taco salad featuring crisp romaine lettuce, seasoned ground beef, diced tomatoes, black beans, shredded cheddar cheese, crushed tortilla chips, and a sour cream salsa dressing, garnished with fresh cilantro. A small bowl of cilantro and tortilla chips is visible in the background.

Perfect for Meal Prep

This taco salad is a fantastic option for meal prep, making it easier to enjoy a fresh, filling meal throughout the week. Here’s how you can prep ahead to save time:

Cook the beef mixture in advance. The seasoned beef, black beans, onions, and bell peppers can all be cooked ahead of time. Once prepared, store the mixture in an airtight container in the fridge for up to 3 days. This way, you’ll have the main component ready to go when you need it.
Prep the lettuce. Wash, chop, and dry your romaine lettuce in advance. To keep it fresh, store it in a sealed container or salad spinner with a paper towel to absorb moisture. This will keep the lettuce crisp for up to 2 days.
Make the dressing. Mix the salsa and sour cream dressing ahead of time and store it in a small, airtight container. It will last in the fridge for up to 3 days, so you can quickly add it when you’re ready to assemble your salad.
Assemble the salad when ready to eat. When it’s mealtime, simply grab your prepped ingredients and assemble the salad. Add the beef mixture to the lettuce, drizzle on the dressing, and finish with your favorite toppings like cheese, tortilla chips, and cilantro.
Lunch On-the-Go. If you’re packing this salad for lunch, keep the lettuce, beef mixture, and dressing in separate containers to avoid sogginess. When you’re ready to eat, combine everything for a fresh, crunchy salad.

Related Recipes

Prep Time:10

Cook Time:15

Total Time:25

Equipment

Ingredients

1 lb ground beef
1 small onion diced
1 bell pepper diced
1 packet taco seasoning or homemade seasoning blend Note 1.
1 15 oz can black beans drained and rinsed
6 cups romaine lettuce chopped
1½ cups cheddar cheese shredded
½ cup sour cream Note 2.
¼ cup salsa Note 3.
Tortilla chips for topping (optional)
Fresh cilantro chopped (optional)

US Customary – Metric

Instructions

Heat a skillet over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it apart with a spoon as it cooks. Cook for about 6-8 minutes. Drain any excess fat.
1 lb ground beef
Add diced onion and bell pepper to the skillet with the beef. Cook for 4-5 minutes, or until the veggies are softened. Stir in the taco seasoning and black beans. Cook for an additional 2-3 minutes, mixing well. Note 4.
1 small onion, 1 bell pepper, 1 packet taco seasoning, 1 15 oz can black beans
In a large bowl, toss the chopped romaine lettuce with shredded cheddar cheese.
6 cups romaine lettuce, 1½ cups cheddar cheese
In a small bowl, combine sour cream and salsa, stirring until smooth.
½ cup sour cream, ¼ cup salsa
Top the lettuce mixture with the beef and black bean mixture. Drizzle with the sour cream and salsa dressing. Toss to combine. For extra texture and flavor, add tortilla chips and cilantro if desired.
Tortilla chips, Fresh cilantro

Notes

If you prefer to use a homemade taco seasoning blend, you can mix 1 tablespoon chili powder, 1 teaspoon each of ground cumin, paprika, garlic powder, onion powder, and ½ teaspoon each of dried oregano, crushed red pepper flakes, ground black pepper, and salt. This recipe makes enough for one batch to use in this salad recipe.
Swap out the sour cream for Greek yogurt if you’re looking to lighten up the dish.
Adjust the salsa and sour cream ratio to suit your taste. For extra heat, use a spicy salsa or add some hot sauce.
Feel free to toss in additional vegetables like corn, tomatoes, or avocado for more color, flavor, and nutrients.

Meal Prep Tip: This salad is great for meal prep! Cook the beef mixture ahead of time and store it separately from the lettuce and dressing. Assemble when ready to eat.