Go Back
–+ servings
A colorful taco salad with lettuce, tomatoes, ground beef, cheese, and black beans served in a rectangular dish with wooden serving utensils.
5 from 2 votes

Make-Ahead Taco Salad Recipe

This make-ahead taco salad makes meal prep a breeze! Simply assemble the salad, refrigerate, and tip it upside down when you're ready to eat for perfectly mixed bites every time.
Prep 25 minutes
Cook 7 minutes
Total 32 minutes
Fat 30
Carbs 24
Protein 19
Yield 8

Ingredients

  • 1 lb. ground beef
  • 2 tablespoons taco seasoning
  • 1 cup creamy cilantro dressing we used Trader Joe's brand*
  • ½ small red onion thinly sliced
  • 2 cups cherry tomatoes halved
  • 15 oz. canned black beans drained and rinsed
  • 10 oz. frozen corn thawed
  • 2 oz. canned jalapenos or green chiles drained
  • 1 cup thick-cut shredded cheddar cheese
  • 4 cups chopped romaine lettuce
  • ½ cup chopped fresh cilantro
  • ½ cup tortilla strips

Instructions

  • Heat a large skillet over medium/high heat. Add the ground beef and break it up with a spatula. Cook the beef down for 3-4 minutes, then add the taco seasoning and 2 tablespoons of water. Continue to cook the beef until completely cooked, about 3-4 minutes.
    Cooked ground meat in a black cast iron skillet with a green spatula.
  • Remove the beef from heat and transfer it to a plate to cool. You do not want to add the beef to the salad while warm, so be sure the beef cools completely.
  • Assemble the salad in a large salad bowl with a cover. Add the dressing to the bottom of the bowl. Next (in this order), add the red onion, cherry tomatoes, black beans, corn, jalapenos, cheddar cheese, ground beef, romaine, cilantro, and tortilla strips. Cover and refrigerate until ready to eat.
    A baking dish with black beans, cherry tomatoes, and sliced onions, ready for cooking.
  • When ready to serve, remove the cover from the bowl and quickly flip the salad on top of a large salad platter or bowl. Toss and serve immediately.
    A vibrant taco salad with ground meat, mixed greens, tomatoes, cheese, corn, black beans, and crispy tortilla strips, served with a creamy dressing on the side.

Tips & Notes

  • Feel free to make a homemade dressing. This avocado cilantro dressing is perfect for this salad.
  • We used ground beef, but feel free to use ground turkey, chicken, or a veggie ground.
  • This recipe has been tested with both queso fresco and cheddar cheese. Use whichever cheese you prefer.
  • If you want your salad to be spicy, use canned jalapeños. If you’d like a more mild flavor, use canned chilis.

Watch it

Nutrition Facts

Calories: 438kcal | Carbohydrates: 24g | Protein: 19g | Fat: 30g | Fiber: 6g | Sugar: 3g