Why You’ll Love this Mexican-Style Taco Salad
If you’re craving something that combines the bold flavors of a taco with the freshness of a salad, this Mexican-style taco salad will quickly become your new favorite weeknight meal.
I’m obsessed with how this dish delivers that satisfying crunch from Doritos alongside perfectly seasoned ground beef in every bite.
What makes this recipe special is its versatility—you can prep all components ahead of time, then toss with creamy coleslaw dressing just before serving.
The contrast between warm seasoned beef, cool crisp lettuce, and those sharp cheddar shreds creates a textural symphony that’s simply irresistible.
What Ingredients are in Mexican-Style Taco Salad?
This taco salad is a beautiful balance of textures and flavors, bringing together the hearty richness of seasoned ground beef with the fresh crunch of vegetables and the satisfying bite of crushed Doritos.
What I love about this recipe is how it transforms simple ingredients into something that feels like a fiesta in your mouth. The combination of warm beef with cool, crisp vegetables creates that perfect contrast that makes taco salads so craveable.
- 1 pound ground beef
- 1 head lettuce, chopped
- 2 tomatoes, diced
- 3 green onions, finely sliced
- 1 (14 ounce) can kidney beans, drained and rinsed
- 2 cups grated cheddar cheese
- 2 cups taco chips (Doritos), crushed
- 1 (35g) package taco seasoning
- 1/2 (425ml) bottle Kraft coleslaw dressing
When shopping for these ingredients, quality really does make a difference. Opt for lean ground beef if you’re watching fat content, though the recipe does call for rinsing the cooked beef to remove excess fat.
The Doritos add that distinctive crunch and flavor that makes this dish special, but you could substitute regular tortilla chips in a pinch.
And while the recipe specifically mentions Kraft coleslaw dressing, any creamy coleslaw dressing will work—just remember that this dressing is what brings everything together, so choose one you really enjoy.
How to Make this Mexican-Style Taco Salad
To prepare this vibrant taco salad, start by cooking 1 lb of ground beef until it’s completely browned with no pink showing. This is your protein foundation, and you’ll want to make certain it’s properly drained—run it under hot water in a sieve to remove any excess fat that might make your salad greasy. Nobody wants a puddle at the bottom of their taco salad bowl, right?
Once your beef is ready, it’s time to combine it with the fresh ingredients. Chop 1 head of lettuce, dice 2 tomatoes, and finely slice 3 green onions. Add these to a large bowl along with 1 can (14 ounces) of drained and rinsed kidney beans, 2 cups of grated cheddar cheese, and the taco seasoning package (35g).
The beauty of this recipe is you can prepare everything ahead of time and just refrigerate the mixture until you’re ready to serve. The flavors actually get better as they mingle together in the fridge, making this perfect for meal prep or entertaining.
When you’re ready to enjoy your creation, toss the salad with just enough Kraft coleslaw dressing (you’ll need about half of a 425ml bottle) to lightly coat everything. The dressing adds a creamy, tangy element that brings all the flavors together.
For that essential crunch factor—because what’s a taco salad without some texture?—top your masterpiece with 2 cups of crushed taco chips or Doritos right before serving. For an authentic touch, consider serving in premium Mexican cookware that enhances both presentation and flavor retention. This last-minute addition guarantees they stay crispy instead of soggy, giving you that perfect contrast of textures in every bite.
Mexican-Style Taco Salad Substitutions and Variations
One of the greatest joys of making taco salad is how incredibly adaptable it’s to your personal preferences and whatever ingredients you’ve got hanging around in your fridge.
I can’t stress enough how flexible this dish truly is!
For the protein, you can swap ground beef for ground turkey, shredded chicken, or black beans for a vegetarian option.
Don’t have kidney beans? Pinto or black beans work beautifully.
The cheese possibilities are endless too—try pepper jack for heat or a Mexican blend for authentic flavor.
Even the dressing can be customized with salsa, avocado lime dressing, or a simple squeeze of lime juice.
What to Serve with Mexican-Style Taco Salad
While taco salad shines as a complete meal on its own, pairing it with complementary side dishes can transform your dinner into a spectacular Mexican-inspired feast.
I’m particularly fond of serving warm, buttered corn on the cob alongside my taco salad—the sweet kernels provide a delightful contrast to the savory beef and spices.
A small bowl of Mexican rice with flecks of tomato and cilantro makes another perfect companion, soaking up any extra dressing that might escape your fork.
For drinks, nothing beats an ice-cold margarita or, for the kids, a fruity agua fresca that’ll cool the palate between bites of those crunchy Doritos topping.
Final Thoughts
After assembling this vibrant taco salad masterpiece, I’m convinced it deserves a permanent spot in your weeknight dinner rotation. The combination of savory beef, crisp lettuce, and that satisfying crunch from the Doritos creates a textural symphony that’s simply irresistible.
What I love most about this recipe is its versatility—swap kidney beans for black beans or add diced avocado for extra creaminess.
The coleslaw dressing, an unexpected twist, ties everything together perfectly. Don’t worry about precise measurements; taco salad forgives improvisation!
Just remember to add those crushed chips right before serving to maintain their delightful crunch.
