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Taco salad

The Ultimate Taco Salad

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


Here’s the tastiest taco salad recipe: a fast and easy dinner everyone loves — and totally customizable for any diet! Don’t miss this hack for a quick salad dressing. 



For the taco salad

  • 1 recipe Vegan Walnut Taco Meat or 1 pound ground beef
  • 3 romaine lettuce hearts (enough for 8 cups chopped)
  • 1 cup canned corn, drained
  • 1 handful ripe cherry tomatoes or pico de gallo (purchased or homemade)
  • 1 ripe avocado or 1 cup guacamole
  • 2 handfuls finely chopped red onion or thinly sliced green onion, or both
  • Crushed tortilla chips (about 1 handful per serving)
  • Optional toppings: Easy black beans or refried beans, shredded Colby jack or cheddar cheese, taco sauce, or pickled jalapenos or pickled onions

For the dressing (or use Cilantro Sauce or Chipotle Sauce)

  • 1/2 cup red salsa (mild or medium)
  • 1/2 cup Greek yogurt (or vegan yogurt*)
  • 1/4 cup sour cream (or mayonnaise or vegan mayo)
  • 1 teaspoon hot sauce
  • 2 pinches kosher salt


  1. Make the Walnut Taco Meat. Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika (or chili powder), onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat. 
  2. Chop the romaine, drain the corn, half the tomatoes and dice the avocado. Thinly slice the onion. Prep any additional toppings. 
  3. Make the taco salad dressing by stirring together all ingredients. 
  4. To serve, place romaine in a bowl or on a plate. Top with veggies, taco meat, crushed tortilla chips, and drizzle with taco salad dressing. 


*For vegan, you can also try substituting the yogurt and mayo with Cashew Cream or Vegan Sour Cream.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Vegan