linked in pixel
Taco salad

How to Make an Easy Taco Salad for Dinner

Pinterest Logo

Skip the taco shell and still enjoy a delicious, filling taco salad.

Recipe Calories
Calories 313 calories
Recipe Fat
Fat 15 grams fat
Recipe Prep Time
Prep Time 30 minutes
Recipe Cook Time
Cook Time 15 minutes
Recipe Yield
Yield Serves 5 people


  • 1 pound lean ground beef (or your choice of shrimp, chicken or fish)
  • 1 tablespoon chili powder
  • 1 4-ounce can sliced olives
  • 1 1/2 cups grated fat-free cheese, Cheddar, Monterey Jack, or a combination
  • 1/2 cup salsa
  • low-fat dressing of your choice (not included in nutrition information)
  • 8 green onions, chopped, white and green parts separated
  • 1 head romaine lettuce, chopped
  • 1 medium tomato, chopped
  • 1 medium tomato, chopped


  1. Cook beef or your other desired protein in a skillet with chili powder, white part of onions, and salt and pepper. Once cooked, cover the pan if you prefer the beef warm when added to the salad; if you'd like it chilled, place in the refrigerator until ready to assemble the salad.
  2. In a large salad bowl, mix together the lettuce, tomato, avocado, green onion and olives, if using. Add the meat and cheese and gently toss it together. Top with salsa, or place in serving bowls to pass at the table.

You may also be interested in: