Taco Salad Recipe
Mixed lettuce, pico de gallo, black beans, roasted corn, tortilla strips, olives, (beef or chicken) mixed cheese, and guacamole; served with sour cream and our house salsa
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Protein (choose one)
Guacamole & Toppings
Pantry / For Cooking
Method
Prepare Protein
- 1
Cook beef
If using ground beef: heat a large skillet over medium-high heat with 1 tbs oil. Add ground beef and break up with a spoon. Cook 6–8 minutes until browned. Drain excess fat if desired. Sprinkle 2 tbs taco seasoning and 1/4 cup water over the beef, reduce heat to medium, simmer 2–3 minutes until sauce thickens and coats meat. Taste and adjust salt and pepper. Remove from heat and keep warm.
- 2
Prepare chicken
If using shredded chicken: warm 1 tbs oil in a skillet over medium heat. Add shredded chicken, 2 tbs taco seasoning and 1/4 cup water. Stir and cook 2–3 minutes until heated through and seasoned. Adjust seasoning and keep warm. (If using rotisserie chicken straight from the bird, simply shred and toss with seasoning and a splash of lime if desired.)
Roast Corn (if using fresh or frozen)
- 3
If using fresh or frozen corn: heat a dry cast-iron skillet or grill pan over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, 5–7 minutes. Add a pinch of salt and optional 1/4 tsp chili powder. Remove from heat and let cool slightly. If using canned corn, drain, pat dry, and optionally warm briefly in a skillet for 1–2 minutes.
Make Guacamole
- 4
Assemble Salad
- 5
In a large bowl, combine 6 cups chopped mixed lettuce, 1 cup pico de gallo, 1 cup drained black beans, 3/4 cup roasted corn (or amount used), 1/2 cup sliced black olives, and 1 cup shredded mixed cheese. Toss gently to distribute ingredients evenly.
- 6
Add 1 cup warm seasoned protein (beef or chicken) on top of the tossed salad, or mix it in if preferred.
- 7
Top with 1 cup tortilla strips for crunch and a spoonful (about 1/3–1/2 cup) of guacamole in the center or on the side.
- 8
Serve with 1/2 cup sour cream and 1/2 cup house salsa on the side so diners can add to taste. Optionally garnish with extra cilantro and a lime wedge.
Final Seasoning & Serving
- 9
Taste a forkful and adjust with salt, pepper, or a squeeze of lime if needed. Serve immediately so tortilla strips stay crisp.