Summer Taco Salad

Featured Writer: Michelle Day

Taco Salad is one of those recipes that everyone you know makes differently.  I have had many Taco Salads over the years and kind of just combined all my favorite ingredients out of them and made my own recipe.  I make this salad a lot in the summer!  Give it a try and let me know what you think.

  • 1 Lb. lean ground beef
  • 1 package taco seasoning, reserving 1 Tbs. for dressing, I use Taco Bell Taco seasoning pack
  • 1/3 cup water
  • 1 – 15 oz. can black beans, drained and rinsed, pinto would also be fine
  • 2 cups shredded cheddar cheese
  • 2 – hearts of romaine, washed dried and chopped into bite sized pieces
  • 2 green onions, sliced
  • 1 – 2.25 oz. can of sliced olives
  • 1 avocado, diced
  • tomatoes are totally optional – I don’t like them so I don’t eat them.  I do however eat plenty of fresh salsa
  • tortilla chips
  • 1 cup light sour cream
  • 1 Tbs. taco seasoning – reserved from package
  • 1/2 cup salsa, any type
A few hours before you want to eat, prepare the taco meat.
In a skillet brown the ground beef until done.  Add the drained and rinsed beans, the taco seasoning (don’t forget to remove 1 Tbs. for the dressing), and the water.
Stir until everything is completely incorporated.  Cook about 5 minutes, then remove from heat.
Bring to room temperature then refrigerate to get cold.
Next make the dressing
In a liquid measuring cup (no sense cleaning two things) place 1 cup sour cream and the 1 Tbs. taco seasoning and stir to mix well.
Add the salsa and mix well then cover and refrigerate until serving; gives it time for the flavors to really develop.
To assemble:
Wash, dry and chop romaine into bite sized pieces.  Place in a large bowl and top with sliced green onions.
Next top with the meat mixture and cheese.
Then add the olives, diced avocados, and 1/2 the dressing.  I just sort of dot it around the salad in big dollops.

Mix the salad to incorporate the dressing and serve.  I always crush up a handful of tortilla chips and place right on top of my salad before eating, that way they stay nice and crunchy.  I serve the rest of the dressing on the side because I don’t like to overdress salads.

Tada!  Yummy Taco Salad.

Serves 4 – 6


Here’s the handy printable – Michelle’s Taco Salad
Michelle Day – I am a stay at home mother of two teenagers, married to my best friend for 22 years now and the light of my dog “Harley’s” life.  I love to cook, bake, read, craft, collect make-up, collect fabric,  travel, be in the mountains whenever possible, and spend time with my family and friends. You can find me over at Michelle’s Tasty Creations

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10 Responses to “Summer Taco Salad”

  1. Anonymous
    May 24, 2012 at 8:32 am #

    I love all the colors! Looks yummy!

  2. May 24, 2012 at 8:48 am #

    I love taco salad & this looks yummy!

  3. May 26, 2012 at 6:44 pm #

    Taco salad is one of my favorites! I never thought of making a dressing like that…what a great idea! YUM!

  4. May 26, 2012 at 6:53 pm #

    Visiting from the link-up…this looks delish!

  5. Anonymous
    May 27, 2012 at 8:09 pm #

    I make something similar to this but I use Doritos

  6. May 30, 2012 at 5:37 pm #

    Yum! That looks good…perfect for summer. I’d love it if you would consider sharing it with our Summer Recipes linky party. We’re two blogs sharing one combined linky party for double exposure.


  7. June 12, 2012 at 3:41 am #

    this looks nice


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