Taco salad makes a delicious quick-fix supper or game day meal! This recipe comes together in minutes!

I think I owe you this. Taco Salad that is.

Especially after that loaded smashed potato fiasco the other day. What was I thinking?! I know we’re all supposed to be eating salads, drinking smoothies, and gulping down a gallon of water. So this taco salad is my peace offering.

I will admit, it still has some man-pleasing, carb-loving qualities about it though. Like the shell, sour cream, and cheese. But, those things just make this salad a taco salad. Otherwise, it would be…. um…. salad.

Whatever. I think I need more sleep or something along those lines.

One of the best parts of this salad is that it comes together in a jiffy, making it a great quick-fix supper idea. Also, it tastes amazing and presents well, so if you are having friends over for supper this weekend or planning ahead what you can serve for the Super Bowl, this taco salad really works well.

So, are we friends again? Let’s toast over water bottles!

Here’s my taco salad recipe. I think you’ll love it!

Taco Salad Recipe

5 from 2 votes
Taco salad makes a delicious quick-fix supper or game day meal! This recipe comes together in minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8

Ingredients 

  • 4-5 tablespoons canola oil, divided
  • 6-8 tortillas, or flour tortillas
  • 1 pound ground beef, browned, crumbled and drained
  • 2 tablespoons taco seasoning mix
  • 1 cup enchilada sauce
  • 10 ounces Coke, regular
  • 2 tablespoons brown sugar
  • 1 teaspoon Sriracha sauce
  • 1 (10-ounce) can prepared refried beans
  • 4 cups lettuce greens
  • 1/2 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 8 ounces cheddar cheese, shredded
  • 8 tablespoons sour cream, divided

Instructions 

  • Add 1-2 tablespoons oil to skillet over medium-low heat. Add tortillas, one at a time. Cook for about 2-3 minutes per side, until just brown and crisp. Remove tortilla to a wire cooling rack with small bowls inverted over a baking sheet to cool. Place the tortilla onto the inverted bowls and using the tongs, pull the edges over to form a loose bowl shape with the cooked tortilla. Repeat until all tortillas have been prepared.
  • Wipe skillet clean with paper towels and add ground beef and taco seasoning to the skillet over medium-low heat. Brown ground beef, drain any excess grease, and set aside.
  • Meanwhile, in a small saucepan prepare the dressing by adding the enchilada sauce, Coke, brown sugar and Sriracha sauce. Cook until reduced and thickened enough to coat the back of a spoon. Set aside.
  • To assemble taco salads, place a prepared tortilla shell on each plate. Add about 1/4 cup refried beans, top with about 1/2 cup to 1 cup of prepared beef, then add lettuce greens, onion slices, tomatoes, and a dollop of sour cream.
  • Drizzle with a tablespoon or two of prepared sauce that has been set aside from earlier. Serve immediately.

Nutrition

Calories: 454kcal | Carbohydrates: 25g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 696mg | Potassium: 453mg | Fiber: 4g | Sugar: 10g | Vitamin A: 891IU | Vitamin C: 7mg | Calcium: 257mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




30 Comments

  1. I do love it! Taco salad totally counts as keeping-my-New-Years-resolutions salad. Without salads like this, my resolutions don’t stand a chance! Great pictures, Robyn. πŸ™‚

  2. Taco salads are one of my go-to meals since *almost* all of my kids will eat it. My youngest daughter is easily satisfied with a bagel and fruit or a PB&J, so I don’t mind making her something different.

  3. I grew up with my mom putting Thousand Island dressing all over taco salad. I swore off taco salad for years. This. This is what I needed.

  4. Can I come eat with you? Your recipes always sound like something I’d love to be eating! You know I’m pinning it!

  5. Awesome! You cook with Coke like I do! Do you use the stuff made here, or the little glass bottles from Mexico? I prefer those, because they still make Coke with sugar down there. When it comes to Coke, this Southern gal is a purist. lol

  6. What is your reason for using Coke in the recipe? ………Adding sweetness to a recipe is the only reason, I can understand, for adding Coke to any recipe. The ingredients that go into a bottle of Coke include sugar, or corn syrup, caramel, caffeine flavoring, carbonated water and what the company describes as “natural flavorings – a unique blend of spices and extracts from around the world”, which could include just about anything.

    Organic brown sugar or local, unprocessed honey works just as well and these two sugars are a world apart from the refined sweeteners that go into Coke… and in my opinion, healthier.