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Taco Salad with Lime Vinegar Dressing


"This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!"
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30 m servings 554 cals
Original recipe yields 4 servings

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  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
  2. Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
  3. Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

Nutrition Facts

Per Serving: 554 calories; 26.3 g fat; 51.6 g carbohydrates; 30.5 g protein; 76 mg cholesterol; 1120 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 33
  1. 45 Ratings

Most helpful positive review

hi, it's me, the person who submitted the recipe and i need to add that i always also add olive oil to the dressing. i just seem to add much less than what "traditional" dressing recipes call fo...

Most helpful critical review

The dressing was way too tart. This is no way a quick prep!

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Least positive

hi, it's me, the person who submitted the recipe and i need to add that i always also add olive oil to the dressing. i just seem to add much less than what "traditional" dressing recipes call fo...

I really enjoyed this salad - it's full of flavor and texture so even though it's light, there's much to satisfy your eyes and your mouth! Props for being a healthy, beautiful recipe you CAN ma...

Followed the recipe as set out in web site with exception of white wine vinegar instead of Champagne vinegar. Easy to make. I will make it again, but will add some hot pepper.

Just made this for my husband and myself tonight. I didn't have champagne vinegar so I substituted white vinegar and I didn't have lime juice so I substituted lemon juice. It was amazing! I also...

08.01.17 ~ A nice taco salad with a great dressing to go with it. The taco salad was fine, but I wouldn't add celery or carrots the next time. I would add jalapeño slices, instead. But..........

Great salad, loved it! My husband is not a salad lover but he had two big helpings so he was impressed! We added a bit of olive oil to help emulsify the dressing, only about 1 tablespoon.

We made it as the recipe directed. One granddaughter made the dressing, one chopped salad veggies, and I made the taco meat. It made for a fun night in the kitchen and was a wonderful dish - e...

The dressing in this recipe is a keeper. It would go well with any taco salad and is a nice change from the Catalina Dressing which is a staple for many taco salad recipes!

The dressing was delicious! I served it à la carte so everyone could choose which and how much of each salad item themselves.