Healthy Taco Salad Recipe - Muy Bueno (2024)

Loaded with simply seasoned lean ground meat, crunchy veggies, and creamy black beans, this healthy Taco Salad recipe is a far cry from the cheese and sour cream laden fried tortilla bowls that large chain restaurants comically pass off as “salads.”

We’ve all heard the news: salads are only as healthy as what you put in them. While taco salads often get a bad rap for being unhealthy, my simple recipe is decidedly not the poster child of bad-for-you-salads. You won’t see any large fried flour tortilla bowls, piles of shredded cheese, or gobs of sour cream here. This yummy, veg-centric meal is filled with nutritious ingredients that you can feel good about feeding your family.

Why you’ll love this recipe

Veggie-forward: I’ve devised a delicious, veggie-forward recipe that has all the hallmarks of the Americanized taco – seasoned ground meat, crunchy lettuce, tomatoes, and cheese – without sacrificing the name “salad” to another fat bomb.

Adding other veggies like tomatoes and corn gives my taco salad plenty of sweet, juicy flavor without having to use a salad dressing loaded up with tons of added sugar.

Light & easy: My taco salad recipe is made lighter with some healthy swaps that are super simple to make. For instance, instead of using ground beef (which is associated with lots of saturated fat), I’ve opted to use ground bison. The flavor is still nice and meaty, but without all the excess calories.

Simple spices: I also opted to use a simple seasoning for my meat rather than choosing to use a packet of taco seasoning. By making your own seasoning blend, it is much easier to keep sodium (and added sugar) levels in check.

Crunch without the calories: I also wanted to make sure I kept some of the crunch without deep frying a burrito-sized tortilla into the shape of a bowl.

What is taco salad and is it healthy?

Popularized in the 1960s, Taco Salads were a Tex-Mex invention that became synonymous with fried flour tortilla bowls, salty ground beef, and loads of fatty dairy atop a bed of nutritionally deficient iceberg lettuce.

While these unhealthy meals have helped to scare people away from thinking that salads are healthy, simply calling something a salad doesn’t make it so! I mean, I could call churros a health food, but at the end of the day, they’re still (a very delicious) dessert.

This interesting article from Health sums it all up by discussing the “virtues” of ordering a taco salad over a burrito. Spoiler alert: the nutritionist advises you stick to a beef burrito over a chain-restaurant style taco salad. If that doesn’t make you think twice, I honestly don’t know what will!

Side note: Did you know that fried tortilla bowls can have upwards of 50 carbs, 11 grams of fat, and 350 calories?!? Instead of using an entire tortilla for my salad, I opted to pan fry some corn tortilla strips with a light brushing of olive oil to act as a kind of crouton.

Ingredients & Substitutions

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

• Protein – Ground beef is the classic, but if you’re looking for something lighter, try ground bison or lean ground turkey.
• Spices – salt, pepper, chili powder, garlic powder, and onion powder is all you need.
• Romaine lettuce – Swapping romaine for iceberg lettuce means you can keep all the crunch, but get nearly twice the vitamin A and four times the amount of vitamin K, among other nutrients. I also use black beans as a way to boost the protein and fiber content, adding heft to the salad without a bunch of extra fat or calories.
• Black beans – Make homemade black beans or feel free to cheat and replace with a can of black beans that are rinsed and drained.
• Corn – Y’all know I love fresh corn that is roasted, but feel free to use canned or frozen corn kernels.
• Corn tortillas – I think the best part of this salad is the crunchy fried corn tortillas on top. Feel free to use store bought tortilla strips for a shortcut. If you prefer flour tortillas, you can definitely use those instead!
• Toppings – I like to top my salad with a hefty pico de gallo and guacamole or slices of avocado to act as my salad dressing, though you can easily swap in a homemade vinaigrette like this one.

How to Make Taco Salad

Step 1: Cook meat. In a large skillet, heat olive oil over medium heat. Add ground meat and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.

Step 2: Add spices. Add salt, pepper, chili powder, garlic powder, and onion powder and cook over low heat for about 10 minutes. Salt to taste.

Step 3: Assemble. Place lettuce on a serving plate and top with desired toppings. Serve with your favorite salsa, guacamole, sour cream, or a drizzle of lemon vinaigrette. Enjoy your healthy decision-making. Your body sure will!

Expert Tips & Tricks

This simple taco salad comes together in just about 15 minutes if you follow these easy tips:

1. Use leftover picadillo for this taco salad.
2. To make the most of your time and to get dinner on the table quickly, prep toppings while ground beef is cooking.
3. Buy a large bag of pre-cut romaine lettuce to get dinner ready even faster. Romaine is my go to for tacos salads, but you can use any kind of greens you like.
4. Feel free to use store bought tortilla strips to keep your dishes to a minimum.

Storage & Heating Instructions

This taco salad is perfect for a make-ahead meal. Just prep your toppings and cook the meat ahead of time, then store everything in separate containers in the fridge for 3 to 4 days. When you’re ready to eat, just assemble and serve!

Frequently Asked Questions

Other tasty salad recipes:

• Chipotle Chicken Salad
• Macaroni Salad
• Grilled Cactus Salad
• Tuna Salad

If you tried this recipe for my Healthy Taco Salad, please be sure to rate and review it below!

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Photography byJenna Sparks