Easy Taco Salad

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Easy Taco Salad

Prep Time10 mins
Cook Time10 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free, Low Carb
Keyword: 5 ingredients or less, precooked, tacos
Main Protein: Beef
Cooking Method: Skillet
Servings: 6
Calories: 266kcal


  • 1 lb. ground beef browned
  • 1 Tbsp. chili powder
  • 1 tsp. garlic minced
  • 14 oz. kidney beans rinsed and drained
  • 1 cup salsa
  • 1 large (gallon) freezer bag or reusable silicone bag

For day of cooking:

  • Romaine lettuce
  • toppings (see Notes) optional


Assembly Instructions:

  • Brown the ground beef and allow to cool.
  • Add the cooked ground beef and all other ingredients to a large resealable freezer bag.
  • Squish to combine.
  • Remove excess air, seal, and freeze.

Cooking Instructions:

  • Thaw. Heat in a skillet over medium heat until heated through.
  • Serve meat mixture over lettuce.


Optional toppings:
sliced green onions or chopped purple onion
shredded tex mex or cheddar cheese
taco sauce or salsa
sour cream
diced tomatoes
sliced black olives
cubed avocado


Calories: 266kcal | Carbohydrates: 14g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 545mg | Potassium: 539mg | Fiber: 5g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg