If you’re craving a lunch that’s bursting with flavor and texture, this taco salad is exactly what you need. It’s a vibrant mix of fresh veggies, seasoned ground beef, and crunchy tortilla chips—layered beautifully in a bowl.

I remember the first time I made this salad; the way the colors popped on my plate instantly lifted my mood. Each bite was a perfect balance of savory beef, creamy cheese, and crisp lettuce. It quickly became my go-to when I wanted something both comforting and fresh.

Why You’ll Love It:
– A delightful combo of crunchy and creamy textures
– Bright, fresh colors that make lunchtime feel special
– Easy and quick sautéed ground beef with taco seasoning
– A layered presentation that’s as pretty as it is tasty
– Perfect balance of protein, veggies, and zesty flavors

Ready in under 30 minutes, this salad is simple to prepare—no complicated steps or fancy tools needed.

Taco Salad Lunch

Total Time: 25 minutes
Yield: 4

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Description

A bright, fresh, and colorful layered salad combining sautéed ground beef with taco seasoning, crisp romaine, black beans, corn, and crunchy tortilla chips, topped with shredded cheddar, sour cream, and salsa.

Ingredients

1 lb Ground beef
2 tbsp Taco seasoning
6 cups Romaine lettuce, chopped
1 cup Cherry tomatoes, halved
1 cup Black beans, drained and rinsed
1 cup Corn kernels
1 cup Shredded cheddar cheese
1/2 cup Sour cream
1/2 cup Salsa
1 cup Tortilla chips

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Instructions

Heat a large skillet over medium heat.
Add ground beef and sauté, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Drain excess fat if needed.
Stir in taco seasoning and 1/4 cup water; cook for 2-3 minutes until seasoning is well incorporated and sauce thickens slightly.
Remove from heat and set aside.
In a wide shallow bowl, layer chopped romaine lettuce evenly.
Arrange cherry tomatoes, black beans, and corn kernels in distinct sections over the lettuce.
Add the cooked ground beef over the veggies.
Sprinkle shredded cheddar cheese evenly across the top.
Place tortilla chips around the edges of the bowl for a crunchy border.
Serve with dollops of sour cream and salsa on the side or drizzled on top as preferred.

Prep Time: 10 minutes
Cook Time: 15 minutes

FAQ
Q: Can I make this salad ahead of time?
A: To keep the tortilla chips crunchy, store them separately and add just before serving. The seasoned beef and veggies can be prepped a few hours in advance.

Q: How should I store leftovers?
A: Keep the salad components in airtight containers in the fridge for up to 2 days. Reassemble fresh before eating to enjoy the best texture.

Save this recipe, print it out, or dive right into making your own vibrant taco salad lunch today!