Introduction
Few dishes capture the vibrant essence of Mexican-inspired cuisine like a hearty Taco Salad. For Lina Vexley, this recipe is more than just a meal — it’s a celebration of color, texture, and togetherness. She recalls weekends filled with laughter, where her family gathered around bowls of crisp lettuce, seasoned beef, and crunchy tortilla chips. Each bite carried a burst of flavor — tangy, creamy, and savory all at once. Today, Lina continues the tradition, creating a lighter, fresher version that keeps all the zesty flavor while being easy enough for any busy weeknight or festive gathering.
Classic Taco Salad
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Salad Base
- 1 lb ground beef lean
- 2 tbsp taco seasoning store-bought or homemade
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh or canned
- 1 avocado diced
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips slightly crushed
Toppings
- 1/2 cup sour cream for garnish
- 1/4 cup fresh cilantro chopped
- 1 tbsp lime juice freshly squeezed
Instructions
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add taco seasoning and a splash of water. Stir and cook for 2–3 minutes until well coated and fragrant.
- In a large bowl, combine chopped lettuce, tomatoes, black beans, corn, and avocado.
- Add the cooked beef to the salad mixture and toss gently to combine.
- Top with shredded cheese, crushed tortilla chips, and a dollop of sour cream.
- Finish with lime juice and a sprinkle of fresh cilantro. Serve immediately.
Notes
Nutrition
How to Make Recipe
To make a delicious Taco Salad, start by heating a large skillet over medium heat. Add the ground beef and cook until it’s browned and crumbly, about 5–7 minutes. Drain any excess fat, then stir in taco seasoning and a small splash of water. Cook for an additional 2–3 minutes, allowing the flavors to meld and coat the beef evenly. Remove from heat and let it cool slightly while you prepare the salad base.
In a large mixing bowl, add chopped romaine lettuce as your base. Then, toss in halved cherry tomatoes, black beans, corn, and diced avocado. These colorful ingredients add texture, freshness, and a mix of sweet and savory notes that balance the seasoned beef beautifully.
Add the slightly cooled taco meat to the bowl and mix gently, being careful not to mash the avocado. Sprinkle shredded cheddar cheese evenly over the top for a rich, melty flavor that complements the spiced beef. Next, add crushed tortilla chips for the perfect crunch.
Finally, top your taco salad with a generous dollop of sour cream, a drizzle of lime juice for brightness, and a sprinkle of fresh cilantro. Serve immediately for the best texture. If you want to make it ahead, store the salad ingredients separately and assemble just before serving to keep the chips crisp.
This dish works wonderfully as a complete meal — hearty, satisfying, and ready in under 30 minutes. It’s perfect for casual family dinners, potlucks, or when you want a quick yet impressive meal packed with color and flavor.
Conclusion
This Classic Taco Salad by Lina Vexley brings together everything we love about tacos — bold spices, creamy toppings, and satisfying crunch — all in a single bowl. It’s a meal that celebrates freshness, color, and comfort while staying simple enough for everyday cooking. Whether you serve it at a lively family dinner or a quiet night in, this recipe captures the joy of homemade food shared with others. With its vibrant ingredients and wholesome flavors, it’s no wonder this salad remains a timeless favorite in Lina’s kitchen.