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This Taco Salad recipe is perfect for those nights when you are short on time but need your spicy Mexican food fix. Serve buffet style and let everyone add their toppings of choice.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: 30 minutes or less, gluten free, mexican foods, salads
Servings: 6
Author: Debbie


  • 1 pound ground chuck or beef cooked
  • 1 medium onion diced
  • salt and pepper to taste
  • red pepper flakes (or cayenne pepper) to taste
  • 1 bag tortilla chips
  • 1 head romaine lettuce
  • 2 large tomatoes chopped
  • 3 avocados sliced or chopped
  • 2 jalapeno peppers sliced
  • sour cream
  • 1 can black beans, cooked
  • 1 cup whole kernel corn, cooked
  • Tabasco sauce
  • Salsa
  • Mexican cheese grated
  • 1-2 limes sliced


  • In a large skillet, add the ground chuck (or beef), along with 1/2 of the onion. (The rest of the onion will be used as a topping.) Break up the meat with your spatula so you will have even cooking. Season to taste with salt, pepper, and red pepper flakes. If you prefer, you may substitute cayenne pepper for the red pepper flakes or omit them altogether. Cook until the meat is lightly browned and no longer pink. Drain well and place in a large bowl.
  • While the meat is cooking, prep all the vegetables and toppings. Set the vegetables and toppings up buffet style.
  • To serve, place the slightly crushed tortilla chips in individual serving bowls. Top with the ground beef and let your guests add their toppings of choice.