This Make Ahead Taco Salad recipe first appeared on Organized Island 8 years ago. This Make-Ahead Taco Salad recipe is perfect for a summer dinner or a lunch. It also makes a great lunch on the go.
With busy schedules, this also makes a perfect make-and-take meal.
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Why this Taco Salad Recipe?
This delicious Taco Salad recipe is very simple to make and it is full of flavor. I serve it with tortilla chips but you can serve it in a taco shell too!
Taco Salad Ingredients
Ground Beef – The ground beef makes the best taco salad, however, you can also use cooked chicken for this recipe..
Lettuce – Iceberg lettuce or Romaine works best with this recipe.
Avocado - This is the perfect addition to this salad, but you can skip it if you like.
Cheese - I suggest using cheddar cheese or Monterey Jack.
Dressing - I use Catalina salad dressing for this recipe and it tastes great!
One of the things I love is that this is one of those Make-Ahead Taco Salad recipe which makes it perfect for spring and summer outings.
This recipe serves 6-8.
This taco salad can also be made using black beans instead of pinto beans, it just depends on your family's tastes.
You can also add a little extra salsa for an added kick if you like.
Serve with tortilla chips or corn chips and enjoy!
Make-Ahead Taco Salad
Make Ahead Taco Salad
- 1 lb. lean ground beef
- 1 pkg Taco seasoning any brand
- 1 head of lettuce shredded
- ½ cup red onion chopped
- 1 small can kidney beans rinsed & drained
- 1 avocado peeled and diced
- 1 to mato chopped
- 1 cup shredded cheddar cheese
- ½ bottle Catalina salad dressing any brand
- 1 bag Corn or tortilla chips
- 1. Cook ground beef in a frying pan over low-medium heat until brown
- . 2. Add taco seasoning mix packet, but do not add any liquid.
- 3. While beef is cooking, combine shredded lettuce, onion, beans, avocado, tomato, and cheese in a bowl.
- 4. Add ground beef to the mixture. If you are going to serve this Taco Salad the next day or later today, cover the bowl and refrigerate until serving time.
- 5. When you are ready to serve, add salad dressing (I use about ½ of a bottle, but you can add more if you like). You can also use a light Catalina dressing and it is really good. The sweetness of the dressing is a nice offset to the mild spices in the meat seasoning.
Taco Salad Dressing
This taco salad with Catalina dressing recipe is a great salad to take to barbeques and picnics. It is crisp and refreshing and a wonderful way to use vegetables from the farmers' market. I know that Catalina dressing may sound strange, but it tastes delicious with this salad.
Other Dressings For Taco Salad
Other tasty dressings that would work with this salad are:
- Cilantro Lime
- Avocado Crema
- Creamy Tomatillo
Making it A Packable Salad
This taco salad is great to make ahead of time. You can serve the taco salad cold or you can warm up the taco meat when you are ready to eat - it is your choice.
I love this salad for lunch or dinner and because it is packable you want to store the chips and dressing separately for an easy lunch on the go!
More Easy Salad Recipes
For more summer salad recipes, check out:
Easy Chopped Salad Recipe – This Italian-inspired recipe makes for a wonderful lunch or light dinner in itself.
Mango Arugula Salad Recipe – Argula makes a nice change-up in a green salad. The addition of fresh mango makes this a delightful, colorful salad.
Easy Mediterranean Salad – Another perfectly colorful salad that brightens any table.
Don’t’ forget to bookmark or pin this recipe. We strive to help you make the most of your time with simple, tasty recipes like this one.
Easy Chickpea Salad - Garbanzo beans and fresh vegetables make this a delicious and healthy salad idea!
Doritos Taco Salad - This delicious taco salad is a meal made with corn chips!
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What is your favorite salad for dinner?