We think of taco salad as the slightly rebellious brother of your typical garden salad. It unapologetically includes ingredients that would typically be excluded from your traditional healthy bowl. It dares to be bold, exciting, and anything but ordinary. It defies expectations but turns out to be the most satisfying thing you’ve ever tried.
If you’re craving greens but want it with a Tex-Mex kick, this bad boy is your guy. Actually, on second thought, we’re your guy because we’re sharing all our favorite taco salad recipes with you. Plus, we’ve got all the equally tasty suggestions for what to pair them with!
How to make taco salad: 3 Recipes that will make your day
Why settle for the same old recipe when you can bring your salad game to the next level with a variety of delicious Tex-Mex twists?
Chicken fajita taco salad
This chicken fajita taco salad isn't just a meal—it's an experience. Whether enjoyed as a quick weeknight dinner or showcased as the star of your next gathering, this salad promises to impress with its bold flavors and effortless appeal.
INGREDIENTS:
For the salsa
- ½ cup cherry tomatoes, quartered
- ½ cup canned or frozen corn
- ½ cup canned black beans
- ¼ cup cilantro, chopped
- ½ small red onion, diced
- ¼ cup jalapeños, diced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp avocado oil
- Juice of 2 limes
- Suggested toppings
- Tortilla chips, broken into pieces
- Sliced avocados
- Jalapeños
- Monterey Jack
- Plain Greek yogurt
DIRECTIONS:
- In a large bowl, mix 1 tablespoon of olive oil, bell peppers, sweet onion, and taco seasoning.
- Place your chicken strips in another bowl and set aside.
- Place a large pan over medium heat. Add 1 tablespoon of olive oil to the pan, then add the peppers and onion. Stir frequently and cook for about 10 minutes. Once the peppers and onion are tender, transfer them to a serving bowl and set aside.
- Add the salsa ingredients to a bowl and mix well.
- Put everything together in one large bowl: the chicken, lettuce, peppers, onion, salsa, and your desired toppings.
- Serve and enjoy!
Layered ham and taco salad
This taco salad recipe is a fun and colorful one. The key is to use clear glass serving containers and figure out how to layer taco salad perfectly so you’ve got a rainbow of colors. You can serve it in a large glass bowl for everyone to share, but serving it in individual bowls or glasses is just as enjoyable. Take a quick snap and not only do you have a yummy meal, but you’ve also got pretty, mouthwatering content for your socials!
INGREDIENTS:
For the salad
- 2 cups Buddig Original Ham, sliced into about ½-inch squares
- 10 oz mixed salad greens
- 2 cups plum tomatoes, chopped
- ¼ cup red onion, chopped
- 1 can whole kernel corn with red and green peppers, drained
- 2 cups Mexican cheese blend
For the dressing
- ¼ cup taco sauce
- 1 cup mayonnaise or salad dressing
- 2 tbsp honey
DIRECTIONS:
- Use a clear glass bowl or baking dish. If you want to prepare individual servings, use a small bowl or a tall, wide glass.
- Arrange the salad greens at the bottom of the serving container. Make sure to cover the entire space.
- Assemble the rest of the salad ingredients over the greens, one on top of the other (except the cheese). It should create beautiful, colorful layers. Set aside.
- Now place all the ingredients for the dressing in a small bowl and mix thoroughly.
- Pour the dressing over your bowl of salad.
- Sprinkle a generous amount of cheese over the dressing.
- Put your salad in the fridge to chill for three hours before serving.
Taco salad bowl
Here’s another taco salad recipe that’s fun to eat and fun to make!
INGREDIENTS:
For the salad
- 1 lb Buddig Original Beef, chopped
- 1 small head romaine lettuce, chopped
- ½ kilo sweet potato, peeled and cubed
- 1.5 oz avocado, chopped
- 6 spring onions, chopped
- 1 pint cherry tomatoes, chopped
- 1 can of sweet corn, drained
- 1 can of black beans, drained
- 1 oz cheddar cheese, grated
- 1 cup low-fat sour cream
- Lime juice
- Sea salt, to taste
For the taco seasoning
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp sea salt
- 1 tsp ground black pepper
- ½ tsp ground paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried oregano
For the taco bowls
- 4 10-inch flour tortillas
- 4 tbsp cooking oil or cooking spray
DIRECTIONS:
- Create the seasoning by mixing all the taco seasoning ingredients together in a bowl. Mix well to make sure the ingredients are evenly combined. Set aside.
- Start making the taco bowls.
- Preheat the oven to 375°F (190°C).
- Prepare the tortillas. Lightly brush or spray both sides of each tortilla with cooking oil or spray. This will help them become crisp and golden brown in the oven.
- To create the taco bowls, use oven-safe bowls (or muffin tins for smaller versions). Place the bowls upside-down on a baking sheet and drape a tortilla over each, pressing gently to mold it into the shape of a bowl.
- Place the baking sheet with the tortillas in the preheated oven. Bake for 10-15 minutes or until the tortillas are golden brown and crisp. Keep an eye on them to avoid burning.
- Carefully remove the baking sheet from the oven. Allow the tortilla bowls to cool on the bowls or muffin tin for a few minutes. Once they are cool enough to handle, gently lift them off the bowls, and transfer them to a wire rack to cool completely. Set them aside.
- On to your salad. Add your sweet potato to a baking sheet lined with parchment paper. Sprinkle with salt and spray or brush lightly with oil.
- Roast them in the oven for about 30 minutes or until they turn a nice golden brown color.
- While the sweet potatoes are baking, place a frying pan over medium-high heat and spray with oil. Add the beef and ⅔ of the taco seasoning. Fry for a few minutes. Set aside.
- Mix the sour cream with the reserved ⅓ of taco seasoning and a little lime juice in a bowl.
- Add the sweet potatoes, beef, lettuce, sweet corn, black beans, cheddar, tomatoes, sweet potato, avocado, and spring onion to the bowl and toss.
- Now it’s time to fill your homemade taco bowls with your salad.
- Serve immediately.
- The perfect pairings for your taco salad
The perfect pairings for your taco salad
What goes with taco salad? You’ll be surprised. There’s a lot of mouth-watering possibilities! Here’s our list of scrumptious suggestions:
Cheese quesadilla
A cheese quesadilla is the perfect cheesy companion to your taco salad. Crispy on the outside and gooey on the inside, it has a satisfying texture and flavor that pairs wonderfully with any taco salad recipe.
Here’s a yummy recipe we’ve tried many times ourselves: The Three Cheese Breakfast Quesadillas. It’s super easy to make and enjoyable to eat!
Chicken and cheese taquitos
Filled with seasoned chicken and melted cheese, these taquitos are the perfect crunchy complement to whatever version of taco salad you decide to make. They pair wonderfully with the vibrant ingredients of the salad and add an irresistible texture contrast.
No idea how to make them? Don’t worry, we’ve got you! Check out the full recipe here: Buddig’s Chicken and Cheese Taquitos.
Tostadas
Tostadas are a delightful addition to your meal, offering a crunchy base that can be topped with beans, cheese, and salsa. They add an extra layer of texture and taste, making your taco salad even more enjoyable.
Stuffed Jalapeños
Stuffed jalapeños bring a spicy kick to your salad lunch (or dinner!). Filled with creamy cheese and sometimes wrapped in bacon, these bite-sized treats add a fiery and flavorful punch that pairs excellently with the freshness of your salad.
Make terrific tacos with Buddig lunch meats
The best taco salad recipes are the ones that are full of flavor and are made with hearty ingredients—including lunch meats! Offering versatile and delicious flavors that go perfectly with salads, Buddig lunch meats allow you to get as creative as you can.
Add a satisfying protein punch and a variety of flavors to your salads, sandwiches, and more. Find our products at a store near you and stock up on delicious, MSG- and gluten-free Buddig meats.