The perfect weeknight meal, this taco salad recipe comes together quickly and easily! Hearty, fresh, and flavorful, this salad bowl is a household favorite.
Heat a large skillet over high heat. Add the ground beef. Cook, breaking up the meat while stirring frequently until browned, about 5 minutes. Drain off any fat if your beef isn’t very lean.
Stir in the taco seasoning and water, and bring to a simmer. Cook for a few minutes until the mixture thickens slightly but is still saucy and the meat is cooked through. Remove from the heat. (Depending on the taco seasoning you use, you may need to add additional water to keep the meat saucy.)
Divide the lettuce among 4 bowls. Top each bowl with seasoned beef, tomatoes, cheese, avocado, green onions, and cilantro. Serve with tortilla chips, sour cream, salsa, and lime.
Notes
Some more toppings you can add to the taco salad are sliced radishes, corn, red onions, jalapenos, and beans.
If you want to add some heat to the taco beef, add a few pinches of cayenne pepper alongside the taco seasoning.
Assemble the salad bowl just before serving. You don’t want the diced avocado to oxidize, nor do you want the salad to get soggy from the tomatoes, sour cream, and salsa.
Not a fan of cilantro? Use parsley or chives instead.
When chopping the romaine lettuce, make sure they're bite-sized to make eating it easier. Also, pat them dry or run them through a salad spinner to keep the salad from becoming soggy.