Why You’ll Love this Mexican-Style Taco Salad
When you’re looking for a meal that’s both satisfying and fun to eat, this Mexican-Style Taco Salad truly delivers on all fronts.
I’m obsessed with how it combines crisp lettuce, seasoned ground beef, and those crunchy tortilla chips into one glorious bowl.
What makes this salad special? It’s the perfect balance of textures—creamy beans, melty cheese, and those crisp veggies.
Plus, the coleslaw dressing adds a tangy twist you won’t find in traditional taco salads.
Need a crowd-pleaser for your next gathering? This is it.
And the best part? You can prep everything ahead of time, then toss it together right before serving.
What Ingredients are in Mexican-Style Taco Salad?
This Mexican-Style Taco Salad is truly a fiesta in a bowl, combining the best flavors from south of the border with a few unique twists. I love how this recipe balances protein, veggies, and those irresistible crunchy elements that make taco salads so popular. What makes this version special is the unexpected addition of coleslaw dressing, which adds a creamy, tangy element that ties everything together beautifully.
- 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 work great)
- 1 (35g) package taco seasoning
- 1/2 (425ml) bottle Kraft coleslaw dressing
When shopping for ingredients, don’t feel locked into these exact specifications. Want to make it healthier? You could substitute ground turkey for the beef, or black beans for kidney beans. And while the recipe calls for Kraft coleslaw dressing specifically, any creamy coleslaw dressing will work in a pinch. Just remember that the dressing and those crunchy taco chips are what set this salad apart, so I wouldn’t recommend skipping those particular elements if you want the authentic experience.
How to Make this Mexican-Style Taco Salad
Making this delicious Mexican-Style Taco Salad is invigoratingly straightforward and perfect for those nights when you want something satisfying 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 remaining.
Here’s an essential step many people skip—once the beef is cooked, drain it in a sieve and rinse under hot water to remove excess fat. This little trick keeps your salad from becoming greasy and makes the dish somewhat lighter without sacrificing flavor.
Next comes the fun part: combining all those colorful ingredients in a large bowl. Toss in your chopped head of lettuce, 2 diced tomatoes, 3 finely sliced green onions, the drained and rinsed 14-ounce can of kidney beans, and 2 cups of grated cheddar cheese.
Don’t forget to mix in your 35g package of taco seasoning to infuse everything with that classic Mexican flavor profile. What’s great about this recipe is you can prepare everything up to this point ahead of time and refrigerate until you’re ready to serve. I sometimes prep this in the morning when I know we’ll have a busy evening—the flavors actually meld together nicely during their chill time in the fridge.
When mealtime arrives, it’s time for the finishing touches that really make this salad shine. Drizzle just enough of that 1/2 bottle of Kraft coleslaw dressing to lightly coat all the ingredients and toss everything well. You want every bite to have that creamy tang, but you don’t want to drown the salad.
Right before serving, sprinkle those 2 cups of crushed taco chips (Doritos really do work magic here) over the top. The contrast between the cool, crisp vegetables and the crunchy chips creates that perfect textural balance that makes taco salads so crave-worthy. Waiting until the last minute to add the chips guarantees they stay crispy rather than soggy—because nobody wants a sad, soft chip in their vibrant taco salad.
Mexican-Style Taco Salad Substitutions and Variations
While the classic Mexican-Style Taco Salad recipe listed above delivers consistent deliciousness, one of the greatest joys of this dish is how wonderfully adaptable it can be to suit your dietary needs, pantry limitations, or flavor preferences.
You can swap ground beef for ground turkey, chicken, or plant-based crumbles for a lighter option. Not a fan of kidney beans? Black or pinto beans work beautifully.
For a zestier kick, try pepper jack instead of cheddar, or add diced avocado, jalapeños, or corn. Can’t find coleslaw dressing? A mixture of sour cream and salsa makes a tangy alternative that I actually prefer sometimes.
What to Serve with Mexican-Style Taco Salad
Mexican-Style Taco Salad can certainly hold its own as a complete meal, but pairing it with complementary side dishes elevates the entire dining experience.
I love serving mine with warm corn tortillas or a batch of cilantro-lime rice that soaks up any extra dressing.
Want something fresh? Try a simple cucumber and jicama salad dressed with lime juice and a sprinkle of chili powder.
For drinks, nothing beats a frosty margarita or horchata.
And don’t forget dessert! Churros, sopapillas, or even just a simple bowl of cinnamon-sugar dusted pineapple chunks. The sweetness perfectly balances the savory salad.
Final Thoughts
After enjoying dozens of variations on this classic dish over the years, I’ve come to believe that this Mexican-Style Taco Salad recipe truly represents comfort food at its finest.
The beauty lies in its simplicity and flexibility—you can adapt it to suit your family’s tastes or what’s in your pantry.
What makes this version special is the combination of crunchy Doritos, seasoned beef, and that unexpected coleslaw dressing that ties everything together.
Isn’t it amazing how the best recipes often include surprising elements?
Next time you’re craving something satisfying but not too heavy, give this taco salad a try. Your taste buds will thank you.
