Taco Salad Recipe – with optional homemade dressing

Classic Taco Salad

A super popular salad! There is just something about the classic taco salad recipe that is so appealing. Whoever originally decided to crush up Doritos and put them into a salad with all the taco fixings deserves a medal. It’s a universal crowd pleaser, a picnic and BBQ staple.

A homemade dressing. I put my own spin on this classic recipe to make it a touch healthier by using homemade Catalina dressing. Of course, you’re more than welcome to use the bottled dressing, too. I may or may not have a bottle in my fridge right now as a back-up plan. No judgment here! 

Easy to make it your own. I also suggest ways to make variations or tweak your taco salad to fit a certain diet or to make it a tad healthier. I wanted to start with a really classic version of taco salad though, because it’s just so great in that form. (We also love a Big Mac salad, another really good ground beef main course salad somewhat similar to this taco salad.)

What’s in a taco salad?

Clearly, this is up to you. You’re the boss! Here are the basics, and then we’ll talk about how you can switch it up.

• Lettuce
• Cheese
• Beans
• Seasoned Ground Beef
• Doritos
• Dressing

Those are the ingredients, boiled down to the very basics. But it’s a salad, and salads are made for fixing up and making them just the way you want them.

How to make taco salad

I’ll tell you how I like it but I’ve included lots of ways to change it up.

• Lettuce: Obviously lettuce is the base of the recipe, and usually iceberg lettuce is the standard option. I choose romaine because I like my lettuce to be a little more green than iceberg typically is. Either one will work! Leaf lettuce is also a good choice.
• Cheese: I like the bold taste of sharp cheddar. Like things a little hotter? Try a pepper jack. Wanna get a little fancy? Try cotija or queso fresco.
• Ground Beef: I go with an extra lean ground beef, but ground turkey or ground chicken are great if you’re not into red meat (thinking of you, mom!). The beef is flavored with taco seasoning. I, of course, always use my recipe for homemade taco seasoning. You can also make a vegetarian taco salad by leaving out the meat and doubling up on the beans. 
• Beans: I always choose pinto. Black beans also work well. 
• Green Onion: Not a classic add-in, but I love the flavor onions add. Chopped red onion or vidalia onion is really good, too.
• Dressing: I use my homemade Catalina but you could also do store-bought. French dressing is a good choice (store-bought or homemade). Or try homemade Thousand Island for a creamier salad.
• Doritos: I just love Doritos but any tortilla chip is good. I think they’re what makes this salad so irresistible, but if you want to leave them out, go for it! Fritos are delicious too, if you want to mix it up a little. 
• Add-ins: I go with the classic sour cream and tomatoes, but try adding cilantro, jalapeño, chopped bell peppers, or whatever your heart desires!

The “dont’s” of taco salad

Of course, there are lots of things you can do but there are a few things you shouldn’t do. 

Don’t use fancy lettuce! This is not the place for micro greens or spring mix. They’ll get trampled by all the other salad mix-ins here. You need a sturdier lettuce to hold up to all of that. Stick with romaine, romaine hearts, leaf lettuce, or good ol’ iceberg lettuce.

Don’t add the chips ahead of time. Toss the chips in right before serving otherwise they’ll get soggy and gross. The point of the chips is to add that great crunch. 

Don’t heat up taco salad.  People actually ask me that. This taco salad is definitely best when it’s either room temperature or cold. Heating it up would totally destroy the texture of the lettuce. If you’re looking for an entrée that is served warm, try my walking taco casserole.

Taco salad is not the same as nachos. Another common confusion is the difference between taco salad and nachos. Nachos are served hot, with melted cheese (or cheese sauce) over tortilla chips. Nachos generally don’t include lettuce like a taco salad, or have a dressing. If you like nachos, try vegetarian nachos with creamy cilantro lime drizzle, beef nachos, BBQ chicken nachos, or cauliflower nachos (roasted cauliflower stands in for the tortilla chips). Be sure to try taco cups, a variation of nachos.

Make Ahead Tips

Make the salad as directed up to the point of mixing in the dressing. Make sure the meat is well cooled before adding it to the lettuce. Stir up the dressing and refrigerate the salad and dressing in separate containers for up to a day. Just before serving, add the dressing, toss the salad, and then add the chips and toppings.