Loaded Taco Salad Recipe
This Loaded Taco Salad is a flavorful and hearty twist on a classic favorite. With layers of creamy refried beans, savory ground beef, tender potatoes, and roasted green chiles, this dish is a satisfying meal that’s perfect for dinner.
Topped with fresh lettuce, juicy tomatoes, tangy homemade salsa, and a dollop of sour cream, it’s a vibrant and customizable dish the whole family will love.
Whether you’re craving a quick weeknight meal or a crowd-pleasing option, this taco salad delivers on taste and texture.
Why You’ll Love This Recipe:
Bursting with Flavor: The combination of seasoned ground beef, roasted green chiles, and homemade salsa creates a rich, bold taste that’s hard to resist.
Customizable Layers: Each layer offers a mix of textures and flavors, from creamy refried beans to crisp lettuce and juicy tomatoes, allowing for endless personalization.
Hearty and Satisfying: With the addition of potatoes and protein-packed beans, this taco salad is both filling and nutritious, making it a perfect one-dish meal.
Fresh and Homemade Touches: The inclusion of homemade salsa adds a refreshing, tangy element that elevates the dish beyond typical taco salads.
Quick and Convenient: Simple ingredients and easy preparation make this a go-to recipe for busy weeknights or last-minute gatherings.
Key Ingredients:
Ground Beef and Potatoes: The hearty base, seasoned and cooked to perfection with onions and roasted green chiles, adds rich flavor and warmth.
Refried Beans: Creamy and savory, these form the foundation of the taco salad layers.
Green Chiles: Roasted for depth and spice, they bring authentic Southwestern flavor.
Homemade Salsa: Fresh, zesty, and customizable, it ties the dish together with a tangy kick.
Lettuce, Tomatoes, and Cheese: The crisp and refreshing toppings provide balance and texture, while melted cheese adds indulgence.
Sour Cream: A dollop on top cools the spice and enhances the overall creaminess.
Loaded Taco Salad Recipe
Ingredients
Refried Bean Layer
1 can (16 oz) refried beans
1/4 cup water (to thin, if needed)
1/2 tsp ground cumin
Beef and Potato Mixture
1 lb ground beef
2 medium potatoes, diced small
1 medium onion, diced
4 roasted green chiles, diced (or 1 small can, drained)
1 tsp garlic powder
1 tsp chili powder
Salt and pepper, to taste
Toppings
2 cups shredded lettuce
2 medium tomatoes, diced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup homemade salsa (see note below)
Optional Garnishes
Sliced black olives
Sliced jalapeños
Crushed tortilla chips
Instructions
Prepare the Refried Beans:
In a small saucepan, heat the refried beans over medium-low heat. Add water to thin the beans slightly, stirring until smooth. Mix in cumin, then keep warm.
Cook the Beef and Potatoes:
Heat a large skillet over medium heat. Add ground beef and cook until browned. Remove excess grease if necessary. Add the diced potatoes and cook until they begin to soften, about 8–10 minutes.
Add onion, green chiles, garlic powder, chili powder, salt, and pepper. Continue cooking until potatoes are tender and the onions are translucent, about 5–7 minutes.
Assemble the Taco Salads:
On each plate, spread a layer of warm refried beans.
Add a generous scoop of the beef and potato mixture on top.
Sprinkle with shredded cheese, followed by lettuce and tomatoes.
Add the Finishing Touches:
Serve with a dollop of sour cream and a spoonful of homemade salsa. Garnish with optional toppings like black olives, jalapeños, or crushed tortilla chips if desired.
Enjoy!
Serve immediately for a fresh, hearty taco salad bursting with flavor.
Tips:
To make a quick homemade salsa, blend together 2 ripe tomatoes, 1 small onion, 1 garlic clove, 1 jalapeño (optional), juice of 1 lime, and a handful of cilantro. Season with salt to taste.
Notes:
Potato Option: Dice the potatoes small for quicker cooking and even distribution in the ground beef mixture.
Green Chile Heat: Adjust the quantity of roasted green chiles based on your spice preference. Hatch green chiles work beautifully for this recipe.
Refried Beans: Warm the refried beans before assembling the taco salad for easier spreading and a cohesive texture.
Cheese Melt: Add shredded cheese while the ground beef mixture is still warm to allow it to melt slightly before serving.
Customizable Toppings: Add extras like sliced avocado, black olives, or pickled jalapeños for additional flavor.
Serving Suggestion: Pair with tortilla chips for scooping or serve with crispy tostada shells for a crunchy side.
Make-Ahead Tips: The ground beef and potato mixture, salsa, and refried beans can be prepared in advance and reheated for quick assembly.
Nutrition Information:
Calories: 450 kcal | Protein: 24g | Carbohydrates: 35g | Fiber: 8g | Sugar: 5g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 750mg
Frequently Asked Questions:
Can I prepare any components of this recipe in advance?
Yes, you can prepare the refried beans, ground beef mixture, salsa, and chopped vegetables ahead of time.
Store each component separately in airtight containers in the refrigerator.
When ready to serve, reheat the beans and beef mixture and assemble the salad fresh.
What can I use as a substitute for green chiles?
If green chiles are unavailable, you can substitute them with roasted poblano peppers, diced jalapeños (for extra heat), or canned mild green chilies.
Adjust the amount based on your spice preference.
How can I make this dish vegetarian?
Replace the ground beef with plant-based ground meat, black beans, or crumbled tofu seasoned with taco spices.
You can also add additional vegetables like corn or zucchini to bulk up the salad.
What type of salsa works best for this recipe?
Any salsa can work, but homemade salsa made with fresh tomatoes, onions, cilantro, and lime juice enhances the freshness.
Alternatively, you can use store-bought options like pico de gallo, salsa verde, or smoky chipotle salsa.
Can I make this dish healthier?
To make this taco salad lighter, use lean ground beef or turkey, low-fat cheese, and Greek yogurt instead of sour cream.
You can also serve it with a bed of greens rather than layering refried beans at the bottom.
How do I prevent the lettuce from wilting in the salad?
Ensure the lettuce is thoroughly dried after washing by using a salad spinner or patting it dry with a towel.
Assemble the salad just before serving to keep the lettuce crisp and fresh.
What is the best way to layer the ingredients?
Start with a base layer of refried beans for creaminess, followed by the warm ground beef and potato mixture.
Then add cheese so it melts slightly.
Finish with lettuce, tomatoes, salsa, and sour cream on top for freshness and texture.
How can I keep the potatoes from getting soggy?
Cut the potatoes into small, uniform pieces and cook them until crispy and golden in a skillet.
Avoid overloading the pan so they cook evenly.
Drain any excess grease to maintain their texture.
What if I don’t have homemade salsa?
Store-bought salsa works well in a pinch.
Look for fresh, refrigerated options at your local grocery store, or use diced canned tomatoes with a squeeze of lime juice and a sprinkle of taco seasoning for a quick alternative.
Can I make the refried beans from scratch instead of using canned?
Absolutely! Soak and cook pinto or black beans until tender.
Mash them in a pan with some olive oil or bacon grease, garlic, onion, and spices like cumin and chili powder for a homemade touch.