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My own mix of taco salad and burger salad: seasoned ground beef, crunchy iceberg, corn, tomatoes and pickles in a creamy yogurt, mayo and Cholula dressing, with homemade baked tortilla chips. High protein and ready in 25 minutes.
This ground beef taco salad is my own mix of two salads I love: taco salad and burger salad. It’s the one everyone in my house actually asks for.
The beef is seasoned simply with garlic, paprika and cumin, then piled onto crisp iceberg with sweet corn, tomatoes, red onion, cilantro and a few chopped pickles.
The dressing is a mix of yogurt and mayo with Cholula hot sauce and lime, creamy and tangy with a little heat, but much lighter than an all-mayo dressing.
Instead of store-bought chips, I cut tortillas into triangles, spray them with oil and bake them until crisp.
It’s a filling, high-protein dinner that comes together in about 25 minutes.
Taco Salad Meets Burger Salad
I couldn’t decide between the two, so I made one salad with the best parts of both.
From taco salad: ground beef seasoned with cumin and paprika, sweet corn, cilantro, lime and crunchy tortilla chips.
From burger salad: crisp iceberg, chopped pickles and a creamy, tangy dressing that tastes a little like burger sauce.
It’s flavorful but not spicy. There’s just a little Cholula in the dressing, so it works as an everyday salad the whole family can eat.
Why You’ll Love This Taco Salad
Meal-prep friendly. Keep the beef, veggies and dressing separate and assemble in minutes.
High protein from real food. Lean ground beef and Greek yogurt in the dressing.
Lighter dressing. Half yogurt, half mayo, with Cholula and lime.
Baked, not fried, chips. Tortilla triangles sprayed with oil and baked until crisp.
Ready in 25 minutes. One skillet for the beef, one pan for the chips.
Budget-friendly. Half a kilo of ground beef and a head of iceberg feed four.
Ingredients for Ground Beef Taco Salad
Ground beef: lean ground beef, cooked with salt, pepper, garlic, paprika and cumin. Ground turkey works too.
Iceberg lettuce: crisp and crunchy, and it holds up to the creamy dressing. Romaine works too.
Corn, tomatoes and red onion: for sweetness, freshness and bite.
Pickles (optional): the burger-salad part of this taco salad, and my favorite twist. Skip them if you’re not a fan.
Cilantro: fresh and bright.
Dressing: Greek yogurt, mayo, Cholula hot sauce and lime or lemon juice.
Tortillas: cut into triangles, sprayed with oil and seasoned with salt and pepper.
Cheese (optional): shredded cheddar on top.
How to Make Taco Salad With Ground Beef
- Bake the tortilla chips. Cut the tortillas into triangles, spread on a baking sheet, spray with oil and season with salt and pepper. Bake until golden and crisp.
- Cook the beef. Brown the ground beef in a skillet over medium-high heat, breaking it up. Season with salt, pepper, garlic, paprika and cumin and cook until browned and slightly crispy.
- Make the dressing. Whisk the yogurt, mayo, Cholula and lime juice. Taste and adjust the heat.
- Prep the veggies. Chop the iceberg, tomatoes, red onion, pickles and cilantro. Drain the corn.
- Assemble. Add the iceberg to a large bowl, top with the beef, corn, tomatoes, onion, pickles and cilantro, add the dressing and toss. Serve with the tortilla chips and cheese if using.
Tips for the Best Taco Salad
- Let the beef get a little crispy. Don’t stir it constantly. Crispy edges add flavor and texture.
- Cool the beef slightly before adding it, so the iceberg stays crunchy.
- Dress right before serving. Iceberg wilts once it sits in dressing.
- Watch the chips. Thin tortillas go from golden to burnt quickly.
- Adjust the heat. Start with a little Cholula and add more to taste.
Variations
- No pickles: leave them out for a more classic taco salad.
- More heat: add extra Cholula to the dressing.
- Beans: add a can of black or kidney beans for extra fiber.
- Avocado: add diced avocado just before serving.
- Low-carb: skip the tortilla chips or use low-carb tortillas.
- Ground turkey or chicken: for a leaner taco salad.
- All-yogurt dressing: for the lightest version, skip the mayo.
Meal Prep and Storage
- Meal prep: store the cooked beef, chopped veggies and dressing separately for up to 3 days. Assemble before eating.
- Beef: reheat briefly or eat it at room temperature.
- Tortilla chips: keep in an airtight container at room temperature for 2–3 days.
- Dressed salad: best eaten right away.
FAQ
Is taco salad healthy? It can be. This version uses lean ground beef, lots of crunchy vegetables, a yogurt-based dressing and baked tortilla chips instead of fried ones.
What dressing goes on taco salad? I use a creamy mix of Greek yogurt, mayo, Cholula and lime. Salsa, ranch or a simple lime vinaigrette also work.
Can I make taco salad ahead? Yes. Prep everything ahead and store it separately, then toss with the dressing right before serving.
Can I use store-bought tortilla chips? Of course, but homemade baked chips take about 10 minutes and are lighter.
More Ground Beef Recipes
- Easy Crockpot Chili
- Taco Stuffed Avocado
- Cheeseburger Stuffed Peppers
- Ground Beef Tortilla Pinwheels
- Easy Dish With Ground Beef and Potatoes
- Juicy Baked Beef Meatballs
Ground Beef Taco Salad
Ingredients
Ground beef
- 1 lb 500 g lean ground beef
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
Salad
- 1 head iceberg lettuce, chopped
- 1 small can, about 5 oz / 140 g sweet corn, drained
- 1 cup cherry tomatoes, chopped
- 1/2 red onion, finely chopped and soaked in cold water
- 1/2 cup chopped pickles, optional
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar, optional
Dressing
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 –2 tsp Cholula hot sauce
- 1 tbsp lime or lemon juice
- Pinch of salt
Baked tortilla chips
- 3 flour tortillas
- Cooking oil spray
- Salt and pepper
Instructions
Tortilla chips
- Heat the air fryer to 360°F (180°C).
- Cut the tortillas into triangles.
- Spray both sides with oil and season with salt and pepper.
- Air fry in a single layer, in batches, for 4–6 minutes, flipping every 1–2 minutes, until golden and crisp. Watch closely, they burn quickly.
Ground beef
- Brown the ground beef in a skillet over medium-high heat for 6–8 minutes, breaking it up.
- Add the salt, pepper, garlic, paprika and cumin and cook 1–2 minutes more, until slightly crispy.
Dressing
- Whisk the yogurt, mayo, Cholula, lime juice and salt.
Assemble
- Soak the chopped red onion in cold water for 10 minutes to make it milder, then drain well.
- Add the iceberg to a large bowl.
- Top with the beef, corn, tomatoes, red onion, pickles and cilantro.
- Add the dressing and toss.
- Top with cheddar if using and serve with the tortilla chips.
Notes
- Pickles are optional.
- For more heat, add extra Cholula to the dressing.
- Oven chips: bake at 400°F (200°C) for 6–8 minutes on a baking sheet, flipping halfway.
- For meal prep, store the beef, veggies, dressing and chips separately for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
