This Taco Salad With Western Dressing is a hearty and flavorful salad packed with all your favorite Tex-Mex ingredients, including seasoned ground beef, crispy lettuce, juicy tomatoes, creamy avocado, and crunchy tortilla chips. This salad is sure to become a new family favorite after being drizzled with a homemade tangy and slightly sweet Western dressing.

Reasons to Add This Recipe to Your Repertoire

• Full Of Delicious Flavor. Spicy ground beef, sweet corn, and tangy salsa are just a few of the delectable ingredients that fill this salad. An explosion of flavor in every bite!
• Filling And Satisfying. This salad is a complete meal that will keep you full for hours thanks to the protein-rich ground beef and the assortment of crunchy vegetables.
• Easy To Make. This salad requires only a handful of pantry staples and a few minutes to prepare the dressing. It’s great for a casual picnic in the park or a summer cookout.

Taco Salad With Western Dressing Ingredients

• Ground Beef. If you want to eat healthier, ground lean beef is the way to go. To prevent food poisoning, cook it thoroughly.
• Taco Seasoning. Authentic taco seasoning is a blend of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper, but you can buy it already made or mix the ingredients together yourself.
• Lettuce From An Iceberg. Try to find a head of lettuce that is substantial in weight despite its small size. Before you start chopping, give it a good wash and dry.
• Romaine Lettuce. Select a lettuce head that looks fresh and crisp. It must be washed and dried completely before being chopped.
• Tomatoes. Tomatoes that are firm and juicy are ready to be picked. Make the salad by chopping them into bite-sized pieces.
• Shredded Cheddar Cheese. Use pre-shredded cheese if you like, or shred some yourself. For maximum flavor, use high-quality cheese.
• Corn. If you don’t want to use canned corn, fresh or frozen corn will work just as well.
• Mayonnaise. For maximum flavor, use high-quality mayonnaise. Use either light or regular mayonnaise, whichever you prefer.
• Sour Cream. It’s up to you whether you want to use full-fat or low-fat sour cream.
• Salsa. Either pick up a jar of salsa from the store or whip up your own with some diced tomatoes, onions, jalapenos, cilantro, lime juice, and salt.

Is Taco Salad With Western Dressing A Healthy Meal Choice?

A Taco Salad dressed with Western dressing can be a healthy option if prepared properly. To cut down on the fat, substitute lean ground beef or a meatless alternative like tofu or black beans. Add extra vegetables like bell peppers and avocado for fiber and nutrients, and combine the iceberg and romaine lettuce for added nutrition. To cut back on calories and fat, use a low-fat or fat-free dressing.

How Do I Prevent The Tortilla Chips From Getting Soggy In Taco Salad?

Taco Salad with Western Dressing benefits from having the tortilla chips added right before serving to avoid them becoming soggy. This will keep them from getting soft and mushy and preserve their crunchiness. The chips can also be served on the side so that diners can sprinkle them over their salads to taste.

How Do I Prevent The Lettuce From Getting Soggy?

Make sure to wash and dry the lettuce well before chopping it for your Taco Salad with Western Dressing. Before adding the lettuce, you can absorb any excess moisture by placing a layer of paper towels in the bottom of the bowl. There’s also the option of waiting to add the dressing until right before serving the salad.

Can I Add Avocado To Taco Salad With Western Dressing?

Avocados are a welcome addition to Taco Salad topped with Western Dressing. The avocado not only enhances the salad’s flavor and texture but also provides a healthy dose of fats and nutrients. To incorporate avocado into the salad, simply chop it into bite-sized pieces.

How To Make Taco Salad With Western Dressing

• In a large skillet, cook the ground beef over medium-high heat for 10 minutes, or until browned and cooked through. Stir in the taco seasoning to combine. Reserve to cool.
• Combine the chopped iceberg and romaine lettuce in a large bowl.
• On top of the lettuce, place the diced tomatoes.
• Sprinkle the tomatoes with the cheddar cheese shreds.
• Add the corn that has been drained to the cheese.
• Whisk together the mayonnaise, sour cream, salsa, and taco seasoning in a small bowl to create the Western Dressing.
• The dressing should be drizzled over the salad.
• Toss the salad ingredients to combine them.
• Serve immediately or chill for up to 2 hours in the refrigerator before serving.

Recommended Side Dishes

• Cornbread. Cornbread’s sweet and savory flavors complement the salad’s spicy beef and tangy dressing. Cornbread’s tenderness is a welcome counterpoint to the salad’s crisp vegetables.
• Guacamole And Chips. Guacamole’s creamy, rich flavors go well with the spicy beef and tangy dressing. The crisp chips complement the tender beef and lettuce.
• Spanish Rice. Spanish rice’s salty and spicy undertones complement the bold salad flavors beautifully. The rice serves as a solid foundation for the salad, making the whole dish more substantial.
• Grilled Vegetables. A refreshing contrast to the spicy beef and tangy dressing in the salad is the grilled zucchini, bell peppers, and onions. The charred taste of the grilled vegetables enhances the overall flavor profile.
• Fruit Salad. Contrasting the bold and spicy flavors of the salad is a refreshing fruit salad, like one made with watermelon, pineapple, and strawberries. The fruit’s natural sweetness also counteracts the vinaigrette’s sourness.

Recipe Variations

• Vegetarian Taco Salad. Try substituting crumbled tofu or black beans for the ground beef. For a heartier and healthier salad, throw in some extra vegetables like bell peppers or avocado.
• Grilled Chicken Taco Salad. Try substituting grilled chicken breasts that have been thinly sliced for ground beef. Include them in the salad for a protein-rich spin on a traditional dish.
• Southwest Taco Salad. Roasted corn, black beans, and diced avocado will add some additional southwestern flavors to the salad. The spicy chipotle dressing is the perfect finishing touch.
• Taco Salad Bowls. It’s more fun and festive to serve the salad in individual bowls rather than one big bowl. Sprinkle some crushed tortilla chips and sour cream on top of each bowl.
• Taco Salad Wraps. Wrap the salad in a tortilla and serve it on the go instead of in a bowl. For texture and nutrition, throw in some extra vegetables like shredded carrots or sliced cucumbers.

The Best Way To Store This Recipe

• In The Fridge. Refrigerated Taco Salad with Western Dressing can be kept fresh for up to 2 days in an airtight container. To avoid sogginess in the lettuce, do not add the dressing until right before serving.
• In The Freezer. Since the lettuce and other vegetables in Taco Salad with Western Dressing tend to get soggy when frozen and thawed, it’s not a good idea to make a big batch and store it in the freezer. It’s best to eat the salad right away or keep it in the fridge for no more than a few days.

Try More Recipes:

• Pioneer Woman Mexican Street Corn Salad
• Ina Garten Wild Rice Salad
• Ina Garten Salad Nicoise

Taco Salad With Western Dressing Nutrition Facts

Amount Per Serving

• Calories 530
• Total Fat 31g
• Saturated Fat 7g
• Trans Fat 0g
• Cholesterol 0mg
• Sodium 1320mg
• Total Carbohydrate 49g
• Dietary Fiber 14g
• Sugars 18g
• Protein 19g