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!

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.

  • 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

554 calories; protein 30.5g; carbohydrates 51.6g; fat 26.3g; cholesterol 75.9mg; sodium 1119.5mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2016
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 for? but i definitely add the oil. :) Read More
(16)

Most helpful critical review

Rating: 1 stars
07/01/2016
The dressing was way too tart. This is no way a quick prep! Read More
55 Ratings
  • 5 star values: 44
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/02/2016
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 for? but i definitely add the oil. :) Read More
(16)
Rating: 4 stars
04/20/2015
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 make ahead. I made this salad twice. Once I made and ate at prep-time and once chopped and mixed all the vegetables except the lettuce the day before. I mixed the dressing and poured it over the veg and the acids even kept the avocado from changing much at all overnight! I poured veggies and dressing over lettuce that morning and kept meat beans and cheese mixed separately for warming. Added together at work the next day it was still delicious! The one downside is I went light on the dressing because I think it's a large amount of honey that isn't fully balanced. The tanginess is interesting and makes a traditional taco salad more exciting but there's something missing I can't quite pinpoint. Unlike most dressings this one contains no oil and I wonder if that base would mellow it out to what I expect. Read More
(8)
Rating: 4 stars
06/28/2016
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. Read More
(4)
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Rating: 5 stars
06/28/2016
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 used ground chicken! I forward this recipe on to my family members! This is my new go to recipe! Thank you so much! Read More
(3)
Rating: 5 stars
08/03/2017
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..........the dressing was outstanding. I will be making it again for other salad uses. I didn't have champagne vinegar so I used white wine vinegar and only about 1 1/2 TB of honey as I wanted the zing of the lime juice to shine. I did opt to use the shredded cheese. For the salad I would give a 4-star rating, but because we loved the dressing I'm giving the dish 5-stars. Read More
(2)
Rating: 5 stars
07/12/2016
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. Read More
(2)
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Rating: 5 stars
06/28/2016
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 - everyone had two helpings, even grandpa! Will definitely make again. Read More
(2)
Rating: 5 stars
08/16/2017
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! Read More
(1)
Rating: 5 stars
07/03/2016
Excellent easy preparation and dinner mates went for seconds! Read More
Rating: 1 stars
07/01/2016
The dressing was way too tart. This is no way a quick prep! Read More
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