Name: Beef Confetti Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound Ground Beef (96% lean); 2/3 cup salsa; 1/2 cup low-fat shredded Cheddar cheese; 1 medium tomato, chopped (about 1 cup); 8 cups mixed salad greens; 1/2 cup diced bell pepper; 1/4 cup thinly sliced red onion

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This Beef Confetti Taco Salad is my go-to when I want the bold flavors of tacos without the taco shells. It’s fresh, colorful, and hearty enough to make a full meal while still being light and satisfying. Perfect for Taco Tuesday or any weeknight when I want something quick, healthy, and delicious.

Beef Confetti Taco Salad

Why You’ll Love This Recipe

I love this recipe because it gives me all the textures and flavors of a taco in a fresher, lighter way. The seasoned lean beef brings rich, savory depth, while the crisp salad greens and fresh vegetables keep every bite refreshing. It’s also quick to make, so I can have it on the table in about 30 minutes. Plus, it’s easily customizable depending on what I have in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound Ground Beef (96% lean)
2/3 cup salsa
1/2 cup low-fat shredded Cheddar cheese
1 medium tomato, chopped (about 1 cup)
8 cups mixed salad greens
1/2 cup diced bell pepper
1/4 cup thinly sliced red onion

Directions

I heat a large nonstick skillet over medium heat until hot.
I add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4-inch crumbles and stirring occasionally. I pour off any drippings.
I stir in the salsa and cook for 2 more minutes. Then, I remove the skillet from the heat and keep the mixture warm.
I arrange salad greens on 4 plates, divide the beef mixture evenly, and top with cheese, tomato, bell pepper, and onion.
I garnish with sliced olives or dressing if I feel like adding extra flavor.

Servings and timing

This recipe serves 4 and takes about 30 minutes from start to finish, making it an ideal weeknight meal.

Variations

I sometimes swap cheddar for pepper jack to add a little heat.
I like using roasted bell peppers instead of raw for a smoky flavor.
I switch the salsa for pico de gallo when I want extra freshness.
I add black beans or corn for more texture and heartiness.

storage/reheating

I store leftovers in separate containers—beef in one, veggies in another—to keep the salad fresh. The cooked beef lasts up to 3 days in the fridge and reheats well in a skillet or microwave. I assemble the salad just before serving to keep the greens crisp.

FAQs

How lean should the ground beef be for this salad?

I prefer 96% lean ground beef because it keeps the salad light and reduces excess grease.

Can I make this salad ahead of time?

Yes, but I keep the beef and salad separate until serving to prevent sogginess.

What dressing goes best with this salad?

I like a light ranch or a drizzle of extra salsa for added flavor without overpowering the freshness.

Can I make this vegetarian?

Absolutely—I replace the beef with plant-based crumbles or seasoned beans.

How can I make it spicier?

I add jalapeños, spicy salsa, or a sprinkle of crushed red pepper to the beef mixture.

Conclusion

This Beef Confetti Taco Salad is one of my favorite ways to enjoy taco flavors in a lighter, fresher format. It’s colorful, quick to prepare, and endlessly adaptable, making it a recipe I turn to again and again for both weeknights and casual get-togethers.