Taco Salad Ground Beef Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add olive oil. Once shimmering, add the diced onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add ground beef to the skillet, breaking it up with a spatula. Cook 5–7 minutes until no longer pink, stirring occasionally so it browns rather than steams.

Season

Reduce heat to medium. Sprinkle chili powder, ground cumin, smoked paprika, kosher salt, and black pepper over the beef. Stir to combine and toast the spices 30–45 seconds.

Simmer

Add 1/4 cup water, stir, and let simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside, leaving any rendered juices in the pan to spoon over the salad if desired.

Combine the finely diced tomatoes, white onion, chopped cilantro, minced jalapeño, lime juice, salt, and pepper in a small bowl. Stir gently to combine. Let sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime if needed.

Prep vegetables

Place the chopped romaine lettuce in a large salad bowl or on four individual plates. Evenly distribute the diced tomato and thinly sliced red onion over the lettuce.

Add beef

Spoon the warm seasoned ground beef over the salad base, distributing it evenly among servings.

Cheese & pico

Sprinkle shredded Monterey Jack cheese over the hot beef so it softens slightly. Spoon a generous scoop (about 2–3 tablespoons per serving) of pico de gallo on top or to the side of each salad.

Finish & serve

Add dollops of sour cream to each salad (about 2 tablespoons per serving) or serve sour cream on the side. Scatter crushed or whole tortilla chips over the top if using, and serve with lime wedges and optional hot sauce. Toss lightly at the table if desired.