By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
361 cal · 30 min
Taco Salad
Recipe GLPR3dbea5e49374be
A fresh and satisfying salad combining seasoned ground beef and beans over crisp greens, vegetables, cheese, and tortilla chips, finished with a zesty yogurt-salsa dressing.
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Ingredients
1/4 pound lean ground beef
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup cooked kidney or pinto beans, drained
1/2 head romaine or iceberg lettuce, torn
1 small onion, diced
2 medium fresh tomatoes, cut into chunks
1 can (15.2 oz) corn, drained
1/2 cup shredded cheddar cheese
2 cups broken baked tortilla chips
1/2 cup non-fat plain yogurt
1/2 cup chunky salsa
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon as it cooks, until it is browned throughout and no longer pink (internal temperature should reach 160°F). Drain any accumulated fat from the pan.
Stir the drained beans, chili powder, and ground cumin into the cooked ground beef. Cook for 2–3 minutes, stirring occasionally, until the mixture is heated through and the spices are fragrant.
In a large bowl, combine the torn lettuce, diced onion, tomato chunks, drained corn, and shredded cheddar cheese. Toss gently to mix.
Transfer the lettuce mixture to serving plates or bowls. Spoon the warm ground beef and bean mixture over the top of each salad.
Top each salad with the broken tortilla chips, distributing them evenly.
In a small bowl, whisk together the non-fat yogurt and chunky salsa until well combined. Serve the dressing on the side of each salad.
Refrigerate any leftover salad components separately within 2 hours of preparation.
Comments
This is a solidly approachable weeknight taco salad that hits the mark on ingredient availability—everything lives on the shelves at Harris Teeter or Food Lion, no special trips required. The real time is closer to 35–40 minutes once you brown the beef, warm the beans, and chop four fresh vegetables, so the 30-minute claim is optimistic but not egregious if you cut corners or prep ahead. Cost per serving runs around $3–3.50 depending on beef price and cheese choice, which is fair for a complete dinner; the tortilla chips and yogurt in place of sour cream keep it affordable. It reheats unevenly—the salad wilts and chips get soggy—so it is best eaten fresh the same night, and the constant chopping and assembly means it is not a true dump-and-forget meal for a tired weeknight.
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