Chopped Taco Salad Recipe

Updated on April 28th, 2024

Turn mealtime into a fiesta with this chopped taco salad, a vibrant and zesty salad that packs all the flavors of your favorite taco in a fresh, crunchy bowl. The salad layers juicy and seasoned meat, crisp veggies, and crunchy chips, topped off with a creamy dressing that ties everything together beautifully.

Perfect for a quick lunch, a fun dinner, or even a party side dish, this salad is versatile, easy to make, and absolutely delicious. Grab your ingredients and let’s chop, toss, and enjoy.

See the recipe, plus drink pairings, side dish ideas, and substitution options below.

Drinks to pair with chopped taco salad

Here are some drink ideas that’ll enhance the flavors of your salad:

• Frozen Margarita: Blend up a classic lime or adventurous mango margarita to add a frosty, tart complement to the spicy elements of the salad.
• Michelada: This savory beer cocktail with lime, tomato juice, and spices is a refreshing choice that mirrors the bold flavors in a taco salad.
• Horchata: Serve this sweet, creamy rice drink as a soothing counterpoint to the spicy and savory notes of the salad.
• Sparkling Water with Cucumber and Mint: For a non-alcoholic option, this infused water is refreshing and helps cleanse the palate.
• Sangria: Opt for a fruity red or white sangria packed with slices of citrus and berries to add a sweet and boozy touch that pairs well with the lively salad flavors.

Side dish ideas

Here are some side dishes that can round out your meal with fun and flair:

• Cheesy Jalapeño Cornbread: Add a spicy kick with slices of warm, buttery cornbread that features bits of jalapeño and melted cheese.
• Cilantro Lime Rice: Fluffy and fragrant, this dish brings a zesty lime punch and a fresh cilantro note, perfect for balancing the bold flavors of the taco salad.
• Grilled Avocado Halves: Drizzle ripe avocado halves with olive oil and lime juice, then grill them to smoky perfection for a creamy, decadent side.
• Refried Beans with Cotija Cheese: A hearty and traditional choice, beans add creamy texture. Sprinkle them with crumbly Cotija cheese for an extra layer of flavor.
• Mango Salsa: Offer a sweet, tangy contrast with a side of fresh mango salsa, bursting with the flavors of mango, red onion, cilantro, and lime.

Ingredient substitution ideas

If you want to make this dish your own or you don’t have the full list of ingredients on hand, try some of these substitution ideas:

• Ground Meat: Swap out ground beef for ground turkey, chicken, pork, or even a vegetarian crumble to cater to different dietary preferences. Ground pork is my pick!
• Dressing: Skip the cilantro avocado dressing for ranch or a mild tomato salsa.
• Cheese: Use feta or queso fresco instead of cheddar to give a different texture and taste that pairs well with the other ingredients.
• Beans: Pinto beans or chickpeas can be swapped for the black beans.
• Tortilla Chips: Replace regular tortilla chips with blue corn chips or even pita chips for a different crunch.
• Lettuce: If you want to alter the greens, opt for baby spinach or a spring mix instead of iceberg lettuce for a nutritional boost and new flavors.
• More veggies: Toss in artichoke hearts, shredded carrot, or jicama slices for extra fun and flavor.

These substitutions keep this salad exciting and new each time you make it.

Next recipes to try

If you liked this recipe, you might also enjoy our Doritos taco salad or Chicken and black bean taco salad.

Chopped Taco Salad Recipe

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Chopped taco salad is a vibrant and zesty salad that packs all the flavors of your favorite taco in a fresh, crunchy bowl!

• Author: BlogChef
• Prep Time: 15 minutes
• Inactive Time: 0 hours
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

• 3/4 lb ground beef
• 1 (1 1/4 ounce) packet taco seasoning
• 1 (8 ounces) can tomato sauce
• 1 (15 ounces) can black beans (drained)
• 8 cups romaine lettuce (coarsely chopped)
• 2 tomatoes (seeded and chopped)
• 1 (2 1/3 ounce) can be sliced black olives (drained)
• 1 cup grated Colby-jack cheese
• 1 bag tortilla chips

Dressing

• 1 ripe Hass avocado (halved and peeled)
• 2 tablespoons olive oil
• 1/4 cup plain yogurt
• 1 small garlic clove (minced)
• juice of 1 lime
• 1/4 cup fresh cilantro (chopped)
• 1/2 cup buttermilk
• 1/2 teaspoon salt
• freshly ground black pepper

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Instructions

1. Make the dressing: Place the avocado, olive oil, yogurt, garlic, lime juice, cilantro, buttermilk, salt, and pepper into a food processor or blender, blend until smooth. Set aside.
2. Cook the meat: In a large skillet, brown the ground beef over medium-high heat. As the beef cooks, break it up into chunks with a spatula. Drain off any excess fat. Stir in the taco seasoning. Stir in the tomato sauce and black beans. Reduce heat to medium-low and simmer for 10 minutes.
3. Assemble the salad: Place a layer of tortilla chips onto four plates. Divide the lettuce among the four plates on top of the tortilla chips. Top with some of the meat mixture, cheese, tomatoes, and olives on each plate. Drizzle the dressing onto the top of the salads.

Nutrition

• Serving Size: 1
• Calories: 835
• Sugar: 8
• Sodium: 1026
• Fat: 48
• Saturated Fat: 15
• Unsaturated Fat: 29
• Trans Fat: 1
• Carbohydrates: 63
• Fiber: 13
• Protein: 42
• Cholesterol: 104