Taco Salad with Homemade Sweet Potato Chips

My hubby and I are doing another Whole30, so this was dinner a couple of nights ago!

It was super yummy and very easy to make!  

Taco salad is like a party on your plate—crunchy, fresh, and packed with Tex-Mex flavor! It’s the perfect mix of crisp lettuce, creamy avocado, tangy salsa, and savory seasoned meat.

And let’s not forget the best part: the crunch from tortilla chips or Doritos. Whether it’s a busy weeknight, a potluck, or meal prep for the week, this dish has you covered. My version? Super simple and easy to tweak however you like!

Why You’ll Love This Recipe
This salad is all about bold flavors and fresh ingredients. Romaine lettuce gives it a crisp base, while taco-seasoned ground beef brings the heat. A quick “dressing” of salsa and sour cream ties everything together in no time.

Quick Recipe Snapshot

• Time Needed: 20 minutes
• Servings: 6 (but you can easily make more or less!)
• Skill Level: Easy—great for beginners and pros alike.

What You’ll Need:

• A large skillet
• Mixing bowl
• Sharp knife
• Measuring tools

Pro Tip: Want to save time? Prep your veggies and cook the meat ahead of time. Store them separately, then toss everything together when you’re ready to eat.

Ingredients (and Substitutions)

Here’s what you need to make this taco salad shine:

• 1 lb ground beef (or swap for ground turkey or chicken)
• 1 tsp avocado oil (olive oil works too)
• 2 tbsp taco seasoning (store-bought or homemade)
• 8 oz romaine lettuce, chopped
• 1⅓ cups grape tomatoes, halved
• ¾ cup cheddar cheese, shredded (pepper jack adds a spicy kick!)
• 1 medium avocado, cubed
• ½ cup green onions, finely chopped
• ⅓ cup salsa (your favorite jar or homemade)
• ⅓ cup sour cream (or use Greek yogurt for a lighter option)
• 1/2 cup sweet potato chips

Want to bulk it up? Toss in some black beans or corn!

Step-by-Step Instructions

1. Cook the Meat
   Heat oil in a skillet over medium-high heat. Add the ground beef and break it into small pieces as it cooks. In about 7–10 minutes, it’ll be browned and ready to go. Drain any extra grease if needed.Pro Tip: Don’t crowd the pan! This helps the beef brown nicely instead of steaming.
2. Season It Up
   Stir in taco seasoning. For saucier meat, add ¼ cup water and let it simmer until absorbed—just a couple of minutes.
3. Prep Your Salad Base
   While the beef cools down, chop your lettuce, tomatoes, avocado, green onions,sweet potato chips and shred your cheese. Toss them all into a big bowl.Pro Tip: To keep avocado from browning, toss it with a little lime juice before adding it to the salad.
4. Assemble
   Add your cooled taco meat to the bowl of veggies. Gently toss everything together so you don’t crush anything. Top with salsa and sour cream—they’ll mix into an instant dressing as you toss.Timing Tip: Serve right away so your lettuce stays nice and crisp.

Make It Your Own

This recipe is super flexible! Here are some ideas:

• Spice It Up: Add diced jalapeños or drizzle with hot sauce.
• Go Dairy-Free: Skip the cheese and sour cream; try guacamole instead.
• Make It Vegan: Use black beans or plant-based crumbles instead of beef.
• Seasonal Swaps: Add grilled corn in summer or roasted sweet potatoes in winter.

Serving & Storage Tips

• Serve in bowls with extra salsa or tortilla chips for crunch.
• Leftovers? Store everything separately in airtight containers for up to 2–3 days.
  • Pro Tip: Keep salsa, sour cream, and avocado separate until serving.
  • Reheat taco meat before adding it back to the salad.

For meal prep:

1. Cook the meat ahead of time and store it in the fridge.
2. Chop veggies (except avocado) early—line containers with paper towels to keep them fresh.
3. Assemble when ready to eat for maximum freshness!

This taco salad is fast, easy, and endlessly customizable. Whether you’re feeding your family or impressing friends at a potluck, this recipe is sure to be a hit. Give it a try—you won’t regret it!

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