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Easy Taco Salad Recipe
Isla Marie

Easy Taco Salad

A bold, filling taco salad built for dinner—made with seasoned ground meat, crisp lettuce, beans, fresh vegetables, and customizable toppings. Naturally gluten-free when made with clean seasoning, this quick meal delivers big flavor without shells or wraps.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Salad
Cuisine: American, Gluten-Free, Tex-Mex Inspired
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound ground beef or ground turkey
  • 1 tablespoon olive oil
  • 2 tablespoons gluten-free taco seasoning
  • 1 head romaine or iceberg lettuce chopped
  • 1 cup cherry tomatoes halved
  • ½ cup black beans rinsed and drained
  • ¼ cup red onion finely chopped
  • ½ cup shredded cheese cheddar or Mexican blend
  • 1 avocado diced or sliced
  • Optional: gluten-free tortilla chips sour cream, salsa

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Spoon or spatula

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add ground meat and cook, breaking it up, until browned and fully cooked.
  3. Stir in taco seasoning and a small splash of water; simmer for 1–2 minutes until well coated.
  4. Add chopped lettuce to a large bowl.
  5. Top with tomatoes, black beans, and red onion.
  6. Spoon warm seasoned meat over the salad base.
  7. Add cheese, avocado, and any optional toppings.
  8. Serve immediately and toss gently just before eating if desired.

Video

Notes

  • Use certified gluten-free taco seasoning to keep this recipe gluten-free.
  • Do not overdress; toppings should enhance, not soak, the salad.
  • Cooked meat can be prepped ahead and reheated gently.