Loaded with seasoned ground beef, two kinds of beans, sweet corn, melty cheese, and crisp lettuce, this Taco Salad is everything you love about taco night in one big bowl! The homemade cilantro lime dressing is the real showstopper. It’s bright, garlicky, and so much better than anything from a bottle.
Ellen’s Notes
If you’ve been making taco salad with a bottle of ranch or Catalina, this version is going to change your life! The blended cilantro lime taco salad dressing is fresh, tangy, and completely takes a taco salad to the next level. It takes just 5 minutes of your time and instantly upgrades your salad to taste like it came from your favorite Tex-Mex spot.
Two kinds of beans, lots of juicy ground beef, and a can of corn turn this salad into a real hearty dinner. My husband is not a salad-for-dinner kind of guy, but this one earns his approval every single time!
📌 Key Ingredient Notes
Ground Beef: I use 80/20 ground beef for the best flavor, but 90/10 works if you want less grease to drain. Ground turkey or ground chicken are great swaps for a leaner version, and you can also use plant-based crumbles for a vegetarian take.
Taco Seasoning: A packet works great for convenience, but my homemade taco seasoning recipe gives you better control over the salt and heat!
Black Beans and Kidney Beans: Using two kinds of beans is one of the things that makes this taco salad feel more substantial. Always rinse and drain canned beans well, or the liquid will water down your salad.
Cilantro Lime Dressing: A whole bunch of fresh cilantro is the key. Pureeing it with garlic, lime juice, and olive oil creates a dressing that’s vibrant, tangy, and totally addictive. If you can’t stand cilantro, swap in fresh parsley or use a bottle of creamy ranch or Catalina.
How To Make Taco Salad
See the recipe card for full ingredient list and directions below.
Step 1: Cook and Season the Ground Beef.
Brown the ground beef in a large skillet, drain any excess grease, then stir in the taco seasoning and let it simmer for 3 minutes. Remove from heat and let cool slightly.
Step 2: Make the Dressing.
While the beef cooks, blend the cilantro, olive oil, garlic, and lime juice in a food processor or blender until smooth. Season with salt and pepper to taste.
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Step 3: Mix Salad Ingredients.
In a large bowl, combine the seasoned beef, black beans, kidney beans, corn, tomatoes, lettuce, and shredded cheese.
Step 4: Enjoy!
Toss with the cilantro lime dressing, top with crushed tortilla chips and any extra toppings, and serve immediately.
Ellen’s Recipe Tips
Let the beef cool slightly before tossing. Hot beef will wilt the lettuce and melt the cheese into a puddle. Give it 5 to 10 minutes off the heat to cool down some.
Wash the cilantro really well. Cilantro is notorious for hiding sand and grit. Submerge it in a bowl of cold water, swish it around, and let any dirt settle to the bottom before pulling it out to dry.
Let everyone build their own. For picky eaters or family dinners, keep each ingredient in its own bowl and set out toppings buffet-style. Everyone gets exactly what they want and there’s no negotiating over what’s in the bowl.
Don’t skip the tortilla chips. They add that essential crunch that makes a taco salad feel like a taco salad. Fritos or even Doritos also work well!
FAQ – Recipe Help
Romaine and iceberg are the two best choices because they’re crunchy and sturdy enough to hold up under warm beef and dressing. Avoid baby greens like spring mix; they wilt too quickly.
Use a mild taco seasoning blend and skip any jalapeños or hot toppings. The cilantro lime dressing is naturally mild, so the salad will end up gentle enough for kids.
Watery taco salad usually means the beans weren’t drained well, the tomatoes were extra juicy, or the dressing was added too far in advance. Rinse and drain canned ingredients thoroughly and dress the salad right before serving.
Yes, just leave them out or replace them with extra meat or corn. Beans add protein and fiber, but the salad still tastes great without them.
Yes, but keep the components separate until just before serving. Cook the beef, prep the veggies, and make the dressing all in advance. Toss it all together right before eating to keep the lettuce crisp and the chips crunchy.
Taco Salad
Ingredients
- 1 lb ground beef, or any ground meat of choice
- 2 tablespoons taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn, rinsed and drained
- 1 cup chopped tomatoes
- 3 cups shredded romaine lettuce
- 1 ½ cups shredded cheese
- tortilla chips, lightly crushed, or Fritos
Cilantro Lime Dressing
- 1 bunch fresh cilantro, leave the stems for more flavor
- 1 cup olive oil
- 2 garlic cloves
- ¼ cup fresh lime juice
- salt, to taste
Optional Toppings
- sliced avocado
- sliced jalapeños
- sour cream
- salsa
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Instructions
- In a large skillet over medium heat, brown the ground beef. Use a wooden spoon to break up and crumble the meat as it cooks until no longer pink. Drain off excess grease. Stir in the taco seasoning and let simmer for 3 more minutes. Remove from heat and let cool.
- While the ground beef is cooking, puree the cilantro, olive oil, garlic and lime juice using a food processor, immersion blender, or traditional blender. Season with salt, to taste.
- In a large bowl, combine the cooked ground beef, black beans, kidney beans, corn, tomatoes, lettuce, and cheese. Serve with cilantro lime dressing and tortilla chips. You can toss or layer the salad together, it's up to you!
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Notes
Nutrition
More Taco Inspired Dinners You’ll Love
- Fish Tacos – Light, fresh, and ready in just 20 minutes.
- Sheet Pan Tacos – Crispy, cheesy, and easy baked tacos.
- Taco Casserole – a layered Tex-Mex fiesta with crispy Fritos.
- Shrimp Tacos With Slaw – Summer-time seafood dinner.
- Taco Pasta – Ready in 30 minutes with just one-pot.
- Mexican Corn Salad – Fresh, creamy, tangy, and a little sweet.
