Hot Taco Salad
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It’s hard to believe I’m bringing you yet another Mexican-inspired dish—but let’s be honest, are we even surprised at this point? This one is a bit different, though—it’s a hot taco salad, packed with bold flavors and a satisfying, saucy ground beef topping. The best part? It makes enough for two meals, so you can enjoy one now and freeze the other for a future dinner when you need something quick and delicious!
This hot taco salad features a hearty, warm (temperature-wise, not overly spicy) ground beef mixture that adds a comforting element to a classic taco salad. I kept the spice level relatively mild, but if you like a little kick, you can easily adjust the heat by choosing spicier diced tomatoes, a bolder taco seasoning, or a zesty taco sauce to add more depth.
To make this dish more budget-friendly while still keeping it hearty and flavorful, I’ve also swapped out the half a pound of ground beef for a can of beans. This simple substitution is a great way to stretch the meal while incorporating a lower-cost, high-protein alternative. Not only does it help cut grocery costs, but it also adds extra fiber and texture, making the dish just as satisfying. Whether you choose black beans, pinto beans, or kidney beans, they blend beautifully with the seasonings and sauce, complementing the overall flavor without sacrificing the heartiness of the dish. Plus, it’s a smart way to make the meal healthier and more filling while reducing the protein cost!
I also kept the toppings simple and customizable, but the beauty of taco salad is that you can pile on whatever you love! From shredded lettuce and diced avocado to crunchy tortilla strips and extra cheese, you can make it your own. Taco salad has always been my secret weapon for getting the whole family excited about eating salad for dinner!
Ingredients for Hot Taco Salad
- GROUND BEEF
- PACKET OF TACO SEASONING
- CANNED TOMATOES WITH JUICE
- KETCHUP
- CHILI POWDER
- TACO SAUCE
- CANNED TOMATO SOUP
- LETTUCE
- FRITOS CORN CHIPS
- DICED TOMATO
- SHREDDED CHEDDAR CHEESE
- SOUR CREAM
- SLICED BLACK OLIVES
Instructions for Hot Taco Salad Recipe
Cook the Ground Beef: Start by heating a large skillet over medium-high heat. Add the ground beef and cook until it’s no longer pink, breaking it apart with a spatula as it browns. Once fully cooked, drain any excess grease to keep the mixture from becoming too oily.
Create the Flavorful Sauce: Next, stir in the taco seasoning, canned diced tomatoes, ketchup, chili powder, taco sauce, and tomato soup. Mix everything together until well combined, allowing the flavors to meld into a rich, savory sauce.
Simmer to Perfection: Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally. This simmering step helps deepen the flavors and creates a thicker, more robust sauce that will coat the salad beautifully.
Assemble the Salads: To serve, begin by placing a generous handful of lettuce on each plate. Then, add a layer of crunchy Fritos for texture and flavor. Spoon the warm beef mixture over the top, ensuring each plate gets a hearty portion. Finish each salad with shredded cheese, diced tomato, sliced olives, and a dollop of sour cream. However, feel free to add any other toppings you like such as diced avocado or guacamole, sliced jalapeños for extra heat, pico de Gallo, salsa, Greek yogurt, fresh cilantro, or green onions.
Serve and Enjoy! This recipe makes 8–10 main dish salads, perfect for a family dinner or meal prepping for the week. If you have leftovers, store the beef mixture separately so the lettuce and Fritos stay crisp. This Hot Taco Salad is proof that salads don’t have to be boring!
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the beef mixture in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. When ready to serve, simply reheat and assemble the salads for a quick meal.
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or ground chicken are great leaner alternative that works just as well in this recipe. You may want to add a little extra seasoning to boost the flavor.
What type of lettuce works best for taco salad?
Crispy romaine or iceberg lettuce works best because it holds up well under the warm beef mixture. However, you can also use mixed greens or shredded cabbage for a different texture.
How spicy is this dish?
The spice level is fairly mild, but you can adjust it based on the type of taco seasoning, diced tomatoes, and taco sauce you use. If you like more heat, add diced jalapeños, extra chili powder, or a drizzle of hot sauce.
Can I serve this with a different base instead of Fritos?
Yes! You can use tortilla chips, cornbread crumbles, or even rice as an alternative base to switch things up.
How do I store leftovers?
Store the beef mixture separately from the lettuce and toppings to keep everything fresh. Place leftovers in airtight containers and refrigerate for up to 3 days.
Can I freeze this recipe?
Yes! Just add the cooked beef mixture (not the lettuce or toppings) in an airtight container to the freezer for up to 3 months. When ready to serve, thaw, reheat, and assemble fresh salads.
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Beef Taco Pasta
- Chopped Taco Salad
- Doritos Loco Pasta Salad
- Shockingly Simple Black Bean Taco Salad
Hot Taco Salad
Real Mom Kitchen
Equipment
Ingredients
- 2½ lb ground beef **see note
- 1 pkg taco seasoning
- 1 cup canned tomatoes with juice
- 1 cup ketchup
- 1½ tsp chili powder
- ¼ cup taco sauce
- 10 ¾ oz can tomato soup
- 2 heads lettuce
- Fritos
- diced tomato
- shredded cheddar cheese
- sour cream
- sliced olives
Instructions
- In a large sauce pan, brown the ground beef and drain off any excess grease.
- Mix in the taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.
- Allow mixture to simmer for 20 minutes.
- To make salads, place lettuce on each plate followed by Fritos and meat mixture. Then top each salad with desired remaining toppings. Makes 8-10 main dish salads.
Notes
Nutrition
