Taco Salad with Creamy Salsa Dressing

This is a favorite go-to for our family; many times my mother preps everything ahead of time & just puts together at the time of the meal.

This also works extremely well for our family (DF, vegetarian, no onions, no tomatoes, etc) as the ingredients can be set out and everyone is able to customize their salad to their preference or dietary needs.


2 head lettuce or 4 packages of salad greens, chopped

1-2 pounds ground beef, cooked and drained (for a vegan/vegetarian option – leave out or use crumbles)

[also, meat could be seasoned with taco seasoning, but isn’t necessary]

tomatoes (1-2 containers of cherry tomatoes, halved or 2-3 medium to large tomatoes, chopped)

sliced black olives (I use 2-3 cans, well-drained)

can of kidney beans, drained & rinsed

can of garbanzo (chickpeas), drained & rinsed

DF cheese (I used Daiya shreds, but any shreds or blocks, cubed would work)

green or white onions, chopped

corn (1 can [not creamed], drained) [I don’t use corn, but my mother does]

1 bag tortilla chips, slightly crushed


Combine everything and toss.  Add dressing (below) if desired.


Creamy Salsa Dressing

Equal parts mayonnaise* and salsa (I prefer the medium, but use mild when it is family for those who don’t like heat).  Combine & mix until creamy & mayonnaise is mixed in.  It will be chunky due to the salsa.  Pour over taco salad.


*use Follow Your Heart mayo or Just Mayo for a vegan option




What does your family put in taco salad?  Comment & let me know.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s