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This low-carb taco salad packs all the bold, satisfying flavors of tacos—served salad-style and ready in under 30 minutes.
Easy Taco Salad
When taco night meets salad night, you get this irresistible taco salad. It’s hearty, flavor-packed, and comes together in under 30 minutes. Adapted from my turkey taco recipe, it’s my go-to for lunch, dinner, or meal prep. Use any ground meat you like—turkey, lean beef, or chicken—all work deliciously.
Why This Taco Salad Works!
- Meal Prep: Great to pack for lunch
- Protein: a main-dish salad that fills you up
- Versatile: Can be eaten hot or cold
- Great for many dietary restrictions: Gluten-free, low-carb and Keto
- If you want to keep this whole30, omit the cheese and swap it for avocado
How To Make Taco Salad
- Brown the meat: In a large skillet, cook the ground meat over medium heat, breaking it up with a spoon until no longer pink.
- Season and simmer: Stir in the taco seasoning, then add the onion, bell pepper, tomato sauce, and water. Cover and simmer on low for about 20 minutes, until the vegetables soften and the sauce thickens.
- Prep the dressing: While the meat simmers, whisk together the salsa, olive oil, and lime juice in a small bowl.
- Assemble: Divide the taco meat evenly among 4 meal prep containers or serve over lettuce immediately with toppings of your choice.
Variations:
- Add black or pinto beans for more protein.
- Add crushed tortilla chips on top for texture.
- Swap the cheese for avocado to keep it dairy free.
- Swap ground turkey for lean ground beef or ground chicken.
How To Meal Prep:
The easiest way to pack this lunch, is to keep the greens separate so you can heat up the turkey without heating up the rest. Then refrigerate everything so you can grab one in the morning before heading out the door!
More Meal Prep Ideas:
- Greek Chickpea Salad
- Overnight Oats in a Jar
- Protein Egg and Quinoa Jars
- Meal Prep Breakfast Taco Scramble
- Loaded Baked Omelet Muffins
Taco Salad Recipe
A quick and easy taco salad made with ground beef or turkey, served over crisp lettuce and topped with cheese, pico de gallo, sour cream, and a zesty taco salad dressing.
Yield: servings
Serving Size: 1 salad
Ingredients
Dressing:
- 1/2 cup jarred mild salsa
- 4 teaspoons extra virgin olive oil
- juice of 1/2 lime
Meat:
- 1 lb 93% ground turkey, or lean ground beef or ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion, minced
- 2 tablespoons bell pepper, minced
- 1/2 cup water
- 4 ounces canned tomato sauce, 1/2 can
For the Salad:
- 6 cups chopped romaine lettuce
- 1 cup pico de gallo
- 1/2 cup shredded cheddar
- 4 lime wedges, for serving
- greek yogurt or sour cream, optional for topping
- guacamole, optional for topping
Instructions
- Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
- When no longer pink add dry seasoning and mix well.
- Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes, until the flavors meld and the sauce thickens.
- Divide the meat equally between the 4 meal prep containers.
- Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice.
To Serve Right Away:
- Divide the lettuce in 4 bowls, then divide the remaining ingredients on top. Finish with dressing and enjoy.
For Meal Prep:
- Divide the lettuce in 4 ziplock bags. Transfer dressing to 4 small containers.
- Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
- To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
- Top with the meat, pico de gallo, cheese and finish with dressing.
Last Step:
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Nutrition
Serving: 1 salad, Calories: 313 kcal, Carbohydrates: 13 g, Protein: 28.5 g, Fat: 17.5 g, Saturated Fat: 5.5 g, Cholesterol: 92.5 mg, Sodium: 917.5 mg, Fiber: 4 g, Sugar: 5.5 g
