Beef · Tex-Mex · 20 min
Beef Taco Salad with Romaine, Tomato, Tortilla Chips, Cheese & Salsa
- 20 min
- 2–6 servings
- 702 kcal / serving
A hearty all-in-one salad with seasoned beef, crisp romaine, tomatoes, and tortilla chips, dressed with salsa and shredded cheese. It comes together quickly for weeknights, offering warm meat and crunchy toppings in every bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- ¾ lblean ground beef
- 2 heartsromaine hearts
- ½ cupsalsa
- ½ cupshredded cheese, Mexican blend
- 22 ½ mltaco seasoning
- 2 oztortilla chips
From the pantry: crushed red pepper, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- 2 heartsromaine hearts
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ½ cupsalsa
- ½ cupshredded cheese, Mexican blend
Bakery & bread
- 2 oztortilla chips
Spices & baking
- 22 ½ mltaco seasoning
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| romaine hearts | 2 hearts | 4 hearts | 6 hearts |
| salsa | ½ cup | 1 cup | 1 ½ cups |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
| tortilla chips | 2 oz | 4 oz | 6 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the beef with the taco seasoning in a skillet over medium-high heat, breaking it up as it browns until it is almost cooked through.
- While the beef cooks, rinse and dry the romaine and tomatoes, and trim the green onions.
- Add a little water to the skillet with the beef and continue cooking, stirring occasionally until the sauce thickens and the beef is fully cooked; remove from heat and cover to keep warm.
- Chop or tear the romaine into bite-sized pieces and place in a medium bowl.
- Halve the grape tomatoes and add them to the romaine in the bowl; then cut the green onions into thin slices and add them as well.
- Crumble the tortilla chips by hand and toss them into the salad to mix.
- To serve, divide the salad onto plates, top with the warm beef, spoon over the salsa, and sprinkle the shredded cheese.
Two tips
- Make ahead: cook and season the beef first, then refrigerate up to 2 days and reheat briefly before serving.
- Serving idea: add a pinch of crushed red pepper for extra heat if you like.
Nutrition per serving
- Calories
- 702 kcal
- Protein
- 44 g
- Carbs
- 40 g
- Fat
- 41 g
- Fiber
- 8 g
- Sodium
- 1624 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.