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A hand holding a homemade tortilla chip topped with ground beef taco salad, with the salad bowl behind it.
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Ground Beef Taco Salad

A high-protein taco salad with seasoned ground beef, iceberg, corn, tomatoes, red onion and cilantro in a creamy yogurt and Cholula dressing, served with baked tortilla chips.
Prep Time15 minutes
Cook Time10 minutes
Course: lunch, Salad
Cuisine: American, bulgarian, Mexican
Keyword: burger salad, salad, taco salad
Servings: 4

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
US Customary - Metric

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

Calories: 423kcal | Carbohydrates: 20g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 881mg | Potassium: 795mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1364IU | Vitamin C: 14mg | Calcium: 207mg | Iron: 5mg
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