Ready for a lunch that’s as vibrant as it is delicious? This taco salad brings fresh veggies, tender seasoned beef, and crunchy tortilla chips together in a bowl that’s pure joy.

I remember the first time I made this taco salad. The bright colors instantly lifted my mood, and the satisfying crunch with every bite made it feel like a special treat—even on a busy day.

Why You’ll Love It:
– Sautéed ground beef with zesty taco seasoning for rich, comforting flavor
– Crisp romaine and fresh veggies adding refreshing crunch
– Black beans and corn kernels for hearty texture and sweetness
– Topped with creamy avocado slices, shredded cheddar, and tangy sour cream
– Crunchy tortilla chips layered right in, making every forkful exciting

Simple, fast, and packed with wholesome ingredients, this layered salad feels like a celebration in a bowl.

Taco Salad Lunch

Close-up of a colorful layered taco salad with sautéed ground beef, romaine lettuce, cherry tomatoes, black beans, corn, cheddar cheese, olives, red onion, avocado slices, tortilla chips, sour cream, and salsa in a rustic bowl

Print Recipe

A vibrant layered salad featuring sautéed ground beef seasoned with taco spices, fresh vegetables, and crunchy tortilla chips.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4

Ingredients

Scale

1 lb ground beef
2 tbsp taco seasoning
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn kernels
1 cup shredded cheddar cheese
1/2 cup sliced black olives
1/4 cup diced red onion
1 avocado, sliced
1 cup tortilla chips
1/2 cup sour cream
1/2 cup salsa

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Instructions

Heat a skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 8 minutes.
Drain excess fat and stir in taco seasoning. Cook for 2 more minutes until beef is well coated and fragrant. Remove from heat.
In a wide shallow bowl, layer the chopped romaine lettuce as the base.
Arrange cherry tomatoes, black beans, corn kernels, shredded cheddar, black olives, and diced red onion in distinct sections on top of the lettuce.
Add sautéed taco-seasoned ground beef in a section.
Place avocado slices and tortilla chips in separate sections.
Top with dollops of sour cream and salsa, either in the center or arranged attractively.
Serve immediately to enjoy the crunchy, tender, and colorful textures.

Q: How long does it take to prepare this taco salad?
A: From start to finish, it takes about 30 minutes. The sautéed beef and fresh ingredient prep come together quickly for a speedy lunch.

Q: Can I store leftovers?
A: Yes! Keep the beef and salad components separate from the tortilla chips and avocado to maintain crunch and freshness. Store in airtight containers and enjoy within 2 days.

Save this recipe, print it out, or dive in and cook—this taco salad lunch is ready whenever you are.