Why You’ll Love this Easy Taco Salad
This easy taco salad is about to become your new weeknight hero for three irresistible reasons.
First, it’s incredibly versatile—swap ground beef for chicken, turkey, or your favorite plant-based protein. The combinations are endless!
Second, it’s a time-saver that doesn’t sacrifice flavor. From fridge to table in under 30 minutes, with that perfect balance of fresh veggies and indulgent toppings. Who doesn’t love those crunchy Doritos on top?
Finally, it’s a crowd-pleaser that works for both casual family dinners and get-togethers. I’ve never met anyone who could resist those layers of textures and flavors.
What Ingredients are in Easy Taco Salad?
This classic taco salad combines all the flavors you’d expect in a taco but in a fresher, more satisfying form.
The beauty of taco salad is how it balances protein, veggies, and those irresistible crunchy elements that make you come back for just one more bite.
I’m always amazed at how something so simple can be such a perfect meal-in-a-bowl option for busy weeknights.
- 1 pound ground beef
- 1 head lettuce, chopped
- 2 tomatoes, diced
- 3 green onions, finely sliced
- 1 (14 ounce) can kidney beans, drained and rinsed
- 2 cups grated cheddar cheese
- 2 cups taco chips, crushed (Doritos work great)
- 1 (35g) package taco seasoning
- 1/2 (425 ml) bottle Kraft coleslaw dressing
What makes this recipe so weeknight-friendly is how adaptable the ingredients can be.
Don’t have kidney beans? Black beans work just as well. Not a fan of green onions? Try diced red onion for a sharper flavor.
And while the coleslaw dressing might seem unexpected, it creates the perfect creamy, tangy base that ties everything together.
Just remember to add those crushed Doritos right before serving—nobody likes a soggy chip, right?
How to Make this Easy Taco Salad
Making this taco salad couldn’t be easier, and it’s all about the layering and timing. Start by scramble frying 1 pound of ground beef in a skillet until it’s completely cooked through with no pink showing. This usually takes about 5-7 minutes over medium-high heat.
Here’s a little pro tip that makes a huge difference—after cooking the beef, drain it in a sieve and run it under hot water to remove excess fat. This keeps your salad from becoming greasy and heavy, which nobody wants in a fresh taco salad.
Now comes the fun part—assembly! In a large bowl, combine your cooked and drained ground beef with the chopped head of lettuce, 2 diced tomatoes, 3 finely sliced green onions, 1 can of drained and rinsed kidney beans, and 2 cups of grated cheddar cheese. For a more enhanced flavor when cooking the beef, consider using a high end roasting pan that distributes heat evenly and locks in those savory juices.
Don’t forget to sprinkle in that 35g package of taco seasoning—it’s what gives everything that authentic taco flavor we’re looking for. At this point, you can refrigerate your salad mixture until you’re ready to serve, which makes this a perfect make-ahead option for busy evenings or potlucks. Who doesn’t love a recipe that can be prepped in advance?
When it’s time to eat, give everything a good toss with just enough of the Kraft coleslaw dressing to lightly coat all the ingredients—about half a 425ml bottle usually does the trick. Start with less than you think you need; you can always add more, but you can’t take it away.
Finally, top the dressed salad with 2 cups of crushed taco chips right before serving. This last-minute addition guarantees the chips stay perfectly crunchy, creating that magical texture contrast with the crisp vegetables and savory beef.
The result? A complete meal that hits all the right notes of flavor and texture in every single bite. For a delicious homemade bread to accompany your taco salad, a premium bread machine can make the perfect side dish with minimal effort.
Easy Taco Salad Substitutions and Variations
While the classic taco salad recipe is absolutely delicious as-is, one of the best things about this dish is how incredibly adaptable it can be to suit your dietary needs or whatever ingredients you have on hand.
For protein, you can swap ground beef for turkey, chicken, or even plant-based crumbles. Don’t have kidney beans? Black beans or pinto work perfectly.
Lactose-intolerant? Try dairy-free cheese or skip it entirely. The dressing can be replaced with a simple mix of sour cream and salsa.
And those Doritos? Any crunchy tortilla chips, croutons, or even roasted chickpeas can provide that essential textural contrast.
What to Serve with Easy Taco Salad
A taco salad, hearty and filling on its own, can still benefit from a few complementary side dishes to round out your meal.
I love serving warm, freshly baked cornbread alongside mine—that sweet, crumbly texture pairs beautifully with the savory crunch of taco chips.
For a lighter touch, consider a simple fruit salad with mango, pineapple, and lime juice, which cuts through the richness of the cheese and dressing.
Guacamole and extra salsa on the side? Always a good idea.
And don’t forget a pitcher of homemade limeade or margaritas for the adults. The contrast of temperatures and flavors really makes the meal special.
Final Thoughts
This easy taco salad has become my go-to recipe whenever I need a quick, satisfying meal that doesn’t skimp on flavor.
The combination of seasoned beef, fresh veggies, and those crunchy chips creates a texture party in every bite.
What I love most is how versatile it is.
Don’t have kidney beans? Swap in black beans. Prefer sour cream to coleslaw dressing? Go for it.
For a Mexican-inspired alternative, you could also try making chicken tostadas using tender chicken leg quarters and your favorite fresh toppings.
If you’re looking for another flexible comfort food option, try making a classic ground beef chili that can be prepared on the stovetop or in a crockpot.
