Taco Salad with Lime Vinegar Dressing – Easy Taco Salad Recipe

Table of Contents

• The Fresh Appeal of Taco Salad
• Why This Simple Taco Salad with Dressing is a Must-Try
• Perfect Occasions for Serving
• Betty’s Personal Tips for Success
• Creative Variations to Try
• Final Thoughts on This Family-Friendly Taco Salad

The Fresh Appeal of Taco Salad

Taco salad is the kind of meal that makes everyone gather around the table with enthusiasm. This recipe, created by Betty from Betty Cooks, brings a colorful mix of textures and flavors that feel both familiar and exciting. In fact, this taco salad offers an effortless way to transform weeknight dinners into something special. You’ll love how the zesty dressing brightens up every bite.

Why This Simple Taco Salad with Dressing is a Must-Try

One of the best parts of this simple taco salad with dressing is how quick it comes together. In less than 40 minutes, you’ll have a wholesome dish that checks all the boxes: satisfying, packed with nutrients, and bursting with flavor. Whether you’re exploring healthy recipes or just need an easy dinner idea, this taco salad deserves a spot on your menu.

Perfect Occasions for Serving

From casual family gatherings to potluck lunches, taco salad fits almost any occasion. Its bright colors and crunchy toppings make it a crowd-pleaser, and it can be doubled for larger events. When you want the best taco salad recipe to impress your guests, this version never disappoints.

Betty’s Personal Tips for Success

Betty recommends prepping your ingredients ahead of time to save those precious minutes during busy evenings. If you’re a fan of quick meals, you’ll appreciate having the lettuce chopped, beans rinsed, and the lime vinegar dressing whisked and ready in the fridge. For an even more refreshing touch, try adding sliced avocado just before serving.

Creative Variations to Try

This family-friendly taco salad can be easily customized to suit your taste. Swap the kidney beans for black beans or pinto beans, sprinkle crushed tortilla chips for added crunch, or top it off with a dollop of Greek yogurt instead of sour cream. For a spicier kick, stir fresh jalapeños into the mix. This simple taco salad with dressing adapts beautifully to your preferences.

Final Thoughts on This Family-Friendly Taco Salad

There’s something incredibly comforting about sharing a big bowl of taco salad around the table. With its balanced combination of fresh vegetables, savory beef, and tangy lime dressing, this recipe from Betty Cooks is a shining example of how easy dinner ideas can also be delicious and nourishing. Make it part of your weekly rotation and discover why this taco salad has become a favorite among those who love healthy recipes and crave meals that come together effortlessly.

Key Takeaways

• A simple taco salad with dressing you can prepare in 35 minutes.
• Perfect for quick meals and healthy dinners.
• Customizable with toppings like avocado, jalapeños, or Greek yogurt.
• Family-friendly taco salad ideal for any occasion.

Taco Salad with Lime Vinegar Dressing – Easy Taco Salad Recipe

This fresh and flavorful taco salad combines seasoned ground beef, crisp lettuce, and a zesty lime vinegar dressing for a satisfying meal.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Salads & Bowls

Cuisine: Mexican

Keywords: easy dinner ideas, ground beef recipes, healthy recipes, Mexican food, quick meals, salad recipes, taco salad

Servings: 6 servings

Author: Betty

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1 head iceberg lettuce, chopped
• 2 cups cherry tomatoes, halved
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (6 ounce) can sliced black olives, drained
• 1 cup shredded Cheddar cheese
• 3 cups tortilla chips
• 1/4 cup vegetable oil
• 1/4 cup distilled white vinegar
• 1 lime, juiced
• Salt and black pepper to taste

Instructions

1. In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 5-7 minutes. Drain any excess fat.
2. Stir in the taco seasoning mix along with 2/3 cup of water. Simmer for 5 minutes, stirring occasionally.
3. In a small bowl or jar, whisk together the vegetable oil, white vinegar, lime juice, salt, and black pepper to make the dressing.
4. In a large salad bowl, combine the lettuce, cherry tomatoes, kidney beans, black olives, and shredded cheese.
5. Add the cooked taco meat on top of the salad mixture.
6. Pour the lime vinegar dressing over the salad and toss gently to combine.
7. Just before serving, top with tortilla chips for extra crunch.

Notes

Feel free to swap kidney beans with black beans, or add diced avocado for extra creaminess.