Why You’ll Love this Mexican Taco Salad
While most salads might leave you feeling unsatisfied, this Mexican Taco Salad delivers all the hearty goodness of your favorite taco night flavors in one colorful bowl. I’m talking about crunchy lettuce topped with seasoned ground beef, creamy beans, melty cheese, and those irresistible crushed Doritos that add the perfect crunch.
What makes this dish special? It’s completely customizable—add more heat if you like things spicy, or go heavy on the cheese (no judgment here). Plus, it comes together in minutes. The coleslaw dressing might sound unusual, but trust me, it creates a creamy tanginess that ties everything together perfectly.
What Ingredients are in Mexican Taco Salad?
This Mexican Taco Salad brings together all your favorite taco night flavors in one big, satisfying bowl. The beauty of this recipe lies in its perfect balance of textures and flavors—from the warm seasoned beef to the cool crisp lettuce, and that amazing crunch from the crushed Doritos.
And don’t worry if you’re not a cooking pro—this recipe uses simple ingredients you can find at any grocery store.
- 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, crushed (Doritos)
- 1 (35g) package taco seasoning
- 1/2 (425ml) bottle Kraft coleslaw dressing
The ingredient that might surprise you here is the coleslaw dressing, which creates a creamy, tangy base that pulls everything together.
While the recipe calls for Kraft specifically, any good quality coleslaw dressing will work if you’re in a pinch.
And remember, these ingredients are just the foundation—feel free to add diced avocado, sliced jalapeños, or a dollop of sour cream if that’s what your heart desires.
Mexican cooking is all about making it your own, right?
How to Make this Mexican Taco Salad
Making this taco salad is about as straightforward as cooking gets, which is perfect for those evenings when you want something delicious without spending hours in the kitchen. Start by scramble frying 1 pound of ground beef in a skillet until it’s completely cooked through with no pink showing. This is where the flavor foundation begins, but we don’t want all that excess fat hanging around.
Once the beef is cooked, drain it in a sieve and run under hot water to wash away the grease—trust me, your arteries will thank you later, and the meat still retains all that wonderful flavor.
Now comes the fun part—assembly time! In a large bowl, combine your cooked beef with the chopped head of lettuce, 2 diced tomatoes, 3 finely sliced green onions, a 14-ounce can of kidney beans (drained and rinsed, nobody wants that slimy bean liquid), and 2 cups of grated cheddar cheese.
Add your 35g package of taco seasoning directly to this mixture, distributing those Mexican spices throughout. For an elevated cooking experience, consider using a premium taco set with dedicated serving dishes designed specifically for Mexican cuisine. At this point, you can refrigerate the salad until you’re ready to serve, which makes this a great make-ahead option for busy weeknights or weekend gatherings where you don’t want to be stuck in the kitchen while everyone else is having fun.
When mealtime arrives, it’s time for the finishing touches that really make this salad sing. Drizzle just enough of the Kraft coleslaw dressing (about half of a 425ml bottle) to lightly coat all the ingredients, and toss everything together.
The creamy dressing brings all those flavors into harmony, coating each bite with tangy goodness. Finally, sprinkle 2 cups of crushed taco chips (Doritos are the recommendation here) over the top just before serving. Never add the chips earlier, or they’ll lose that magnificent crunch that makes this dish so satisfying.
And there you have it—a complete meal in a bowl that delivers all the flavors of taco night with half the mess.
Mexican Taco Salad Substitutions and Variations
One of the greatest joys of Mexican taco salad is how incredibly adaptable it can be to whatever ingredients you have on hand or dietary needs you might be managing.
You can easily swap ground turkey or chicken for beef, or go meatless with extra beans or crumbled tofu.
Don’t have kidney beans? Black or pinto work beautifully. For a lighter version, replace the coleslaw dressing with lime juice and olive oil.
Dietary restrictions? Try dairy-free cheese and gluten-free chips.
And those veggies? Throw in whatever’s wilting in your crisper—bell peppers, corn, avocado, even jicama for crunch.
What to Serve with Mexican Taco Salad
Three perfect companions make Mexican taco salad even more satisfying when you’re ready to serve this colorful fiesta in a bowl.
I always reach for warm, freshly baked cornbread with a touch of honey butter—the sweetness balances the taco seasoning beautifully.
A side of Spanish rice brings hearty comfort, especially when flecked with colorful bell peppers and corn.
Want something lighter? Grilled corn on the cob, brushed with lime-cilantro butter, provides that authentic Mexican street food vibe.
Need a beverage pairing? Nothing cuts through the richness like an ice-cold margarita or, for family dinners, a pitcher of homemade limeade.
Final Thoughts
Whether you’re hosting a casual family dinner or looking for a crowd-pleasing potluck dish, this Mexican taco salad never disappoints with its perfect balance of fresh crunch and savory flavors.
I love how it comes together in minutes but tastes like you’ve spent hours in the kitchen.
The beauty of this recipe? Its versatility. Swap ground turkey for beef, add avocado, or drizzle with hot sauce to make it your own.
You can even prepare components ahead of time and assemble just before serving. Who needs complicated recipes when something this simple can be this delicious?
