Vegan Classic Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Crisp romaine forms the base of this loaded taco salad, tossed with black beans, sweet corn, juicy cherry tomatoes, thinly sliced red onion, creamy diced avocado, and a scatter of fresh cilantro. A smoky, chili-and-cumin-spiced crumble brings all the warm, savory taco flavor you want, spooned right over the top while it's still hot from the skillet. A tangy, lime-spiked dressing gets whisked up and drizzled over everything, and crushed tortilla chips on top add the crunch every good taco salad needs. Serve it with extra lime wedges for squeezing over the top, and dig in while the beans and greens are still cool against the warm spiced topping. It's a hearty, texture-packed dinner salad that comes together fast and holds up great for a Vegan spread. Big, bold flavors, minimal fuss — this one earns its spot in a regular dinner rotation.

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Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ cup water

For the dressing

½ cup sour cream
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp mayonnaise
1 tsp hot sauce
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped into 1-inch pieces (about 8 cups)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
1 avocado, diced
¼ cup fresh cilantro, roughly chopped
2 cups tortilla chips, lightly crushed

For serving

lime wedges, for serving (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat.
2
Reduce the heat to medium. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt to the beef. Stir to coat, then pour in the water and cook, stirring, until the liquid is absorbed and the spices are fragrant, about 2 minutes. Remove from heat and set aside.

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