We love tacos and salads, so combining them into a taco salad was an obvious and welcome addition to our dinner lineup. This fresh, savory bowl delivers all the flavors you want from a taco—spiced meat, crisp lettuce, creamy avocado, melty cheese—without the extra fat and carbs that can come from deep-fried or flour taco shells.
Using a taco salad format makes it easy to enjoy the familiar components of tacos while keeping the meal lighter and more vegetable-forward. If you’re looking for an easy weeknight dinner, a healthy taco salad is a smart choice: it’s fast to prepare, customizable, and ideal for using up simple pantry staples and fresh produce.
One of the best things about tacos is how each ingredient contributes a different texture and flavor—crunch from lettuce, richness from avocado, tang from dressing, and savory depth from the seasoned meat. I set out to capture all of that in a bowl and finish it with a tangy homemade ranch-style dressing. Making your own taco seasoning blend and salad dressing is not only simple, but it also lets you control the ingredients and salt level, avoiding the preservatives and additives often found in store-bought mixes and bottled dressings.
This recipe includes a quick homemade taco seasoning and a creamy ranch-like sauce made with Greek yogurt. The dressing can be drizzled over the finished salad for an attractive look or tossed through the greens and toppings for an evenly coated salad—both ways taste great. Below you’ll find the full ingredient list and step-by-step directions, plus a few helpful tips to adapt the recipe to your preferences.
INGREDIENTS
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 lb. lean ground beef
- 1/2 tsp. plus 1/4 tsp. kosher salt, divided
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 cup Greek yogurt
- 1/4 cup almond milk
- 1 tbsp. apple cider vinegar
- 1/4 tsp. dried dill weed
- 1/4 tsp. garlic powder
- 1/4 tsp. coconut sugar
- 10 oz. baby romaine lettuce
- 1/2 cup jack cheese, shredded
- 2 avocados, sliced
- 1/2 pint grape tomatoes, sliced in half
DIRECTIONS
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until the onion begins to sweat and soften, about 3–5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if desired. Stir in the taco seasoning (1/2 tsp. kosher salt, paprika, chili powder, and onion powder) and combine well so the meat is evenly seasoned.
- Make the dressing by whisking together the Greek yogurt, almond milk, apple cider vinegar, dried dill, garlic powder, coconut sugar, and the remaining 1/4 tsp. kosher salt. Adjust the thickness by adding a splash more almond milk if you prefer a thinner dressing.
- To assemble the taco salads, start with a bed of baby romaine leaves on each plate or in a large bowl. Top with a generous scoop of the seasoned ground beef, then add halved grape tomatoes, sliced avocados, and shredded jack cheese.
- Drizzle the homemade ranch-style dressing over each salad or toss everything together for an evenly coated taco salad. Serve immediately while the beef is warm.
TIPS AND VARIATIONS
- Swap the ground beef for ground turkey, chicken, or a plant-based ground meat to change the protein while keeping the same flavors.
- If you like a little heat, add a pinch of cayenne pepper or a splash of hot sauce to the beef while it cooks or to the dressing for a spicy ranch twist.
- For more crunch, top the salad with a handful of crushed tortilla chips or toasted pepitas right before serving.
- To make this ahead, prepare the seasoned meat and dressing separately, then assemble just before serving to keep the greens crisp.
- Greek yogurt gives the dressing a creamy texture with less fat than traditional mayonnaise or sour cream; you can substitute sour cream or full-fat yogurt if you prefer.
STORING
Store leftover seasoned beef in an airtight container in the refrigerator for up to 3 days. Keep the dressing chilled in a separate container. Assemble only what you plan to eat to prevent the lettuce and avocado from becoming soggy.