30-Minute Easy Ground Beef Taco Salad
A hearty Tex-Mex salad combining seasoned ground beef with fresh lettuce, black beans, corn, and cheddar cheese. The creamy ranch-salsa dressing blend adds tangy richness while crispy tortilla strips provide satisfying crunch. Perfect for weeknight dinners or casual gatherings when you want something filling yet fresh.
Ingredients
- 1 lb Ground Beef, 80/20 or 85/15 fat content
- 1 ½ Tablespoons Taco Seasoning
- ¼ cup Water
- 1 tsp Olive Oil
- 1 cup Corn Kernels, frozen or fresh
- ¼ tsp Salt
- ⅛ tsp Pepper
- 8 cups Romaine Lettuce, washed and cut into 1 inch pieces
- 1 ½ cups Cheddar Cheese, shredded
- 1 cup Diced Tomatoes
- 1 cup Black Beans, rinsed and drained
- ¼ cup Red Onions, chopped
- 1 Avocado, diced
- 2 cups Tortilla Strips, or crushed tortilla chips
- ¾ cup Ranch Dressing
- ¾ cup Salsa
Instructions
- 1
Heat large skillet over medium heat, add ground beef, taco seasoning, and water
- 2
Cook until little pink remains, breaking up beef with wooden spoon
- 3
Remove beef from skillet and drain on paper towel lined plate
- 4
Heat separate pan over medium heat, add oil
- 5
Add corn and cook stirring frequently for about 5 minutes until lightly sauteed and warm
- 6
Remove corn from heat, season with salt and pepper, set aside to cool
- 7
Add chopped lettuce to large bowl
- 8
Layer cooked beef, sauteed corn, cheddar cheese, diced tomatoes, black beans, onions, and avocado over lettuce
- 9
Mix ranch dressing and salsa in small bowl until well combined
- 10
Drizzle dressing over taco salad
- 11
Top with tortilla strips before serving
Tips
Drain ground beef thoroughly on paper towels to prevent soggy salad from excess grease.
Let sauteed corn cool completely before adding to prevent wilting the lettuce.
Add avocado and tortilla strips just before serving to maintain their texture and prevent sogginess.
Good to Know
Refrigerate assembled salad up to 2 days. Store dressing separately and add tortilla strips just before serving.
Cook beef and corn up to 2 days ahead. Prep vegetables 1 day ahead. Assemble just before serving.
Serve immediately after assembling. Provide extra dressing and tortilla strips on the side.
Common Mistakes
Drain ground beef thoroughly to avoid greasy salad
Cool sauteed corn completely to prevent wilting lettuce
Add avocado last to prevent browning
Substitutions
FAQ
Can I make this salad ahead of time?
Cook the beef and corn ahead, but assemble just before serving. Store components separately to maintain freshness and prevent soggy lettuce.
What if I don't have taco seasoning?
Mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder as substitute.
How long will leftovers keep?
Assembled salad keeps 1-2 days refrigerated, but lettuce will wilt. Store components separately for best quality up to 3 days.