Easy Taco Salad (Fresh, Flavorful + Customizable)

 

This easy taco salad recipe is fresh, flavorful, and perfect for a crowd. Built using my 5-part everyday salad formula, it’s a simple, customizable dish for potlucks, picnics, or weeknight meals.

Easy Taco Salad (Fresh, Flavorful + Customizable)

This taco salad is one of those recipes that has stood the test of time in my kitchen. I first had a version of it at one of our monthly work potlucks years ago, and I’ve been making my own variation ever since.

It’s everything you want in a go-to meal—fresh ingredients, bold flavor, and plenty of texture. The crisp cabbage holds up especially well, which makes it perfect not only for serving a crowd, but also for meal prep during the week.

What I love most is how naturally it fits into my 5-Part Everyday Healthy Salad Formula—a simple way to build satisfying salads using greens, color, crunch, protein, and dressing. Once you see it this way, it becomes less about following a strict recipe and more about creating something flexible and delicious with what you have.

And with spring here and outdoor gatherings starting up, this is exactly the kind of dish you want in your back pocket. It’s easy to scale, travels well, and always disappears quickly at potlucks, picnics, and casual get-togethers.

To make it even better, I’ve included my homemade taco seasoning along with two homemade dressing options—a classic Catalina and a fresh, creamy cilantro avocado—so you can make it exactly the way you like it.

Enjoy!

Ingredients

• Green cabbage, chopped
• Ground beef
• 1 batch taco seasoning (see recipe below or use store-bought)
• Cherry tomatoes, chopped
• Shredded cheddar cheese
• Red kidney beans, drained and rinsed
• Corn - fire roasted or sweet corn
• Crushed tortilla chips
• Catalina dressing or cilantro avocado dressing (see options below)

The 5-Part Salad Formula (Build It Your Way)

This taco salad is a perfect example of how a simple formula can turn everyday ingredients into something really satisfying. Once you understand the structure, you can build endless variations using what you already have on hand.

The Formula (using this Taco Salad as an example)

1. Greens - Crisp green cabbage 

2. Color - Cherry tomatoes, red kidney beans, and corn 

3. Crunch - Crushed tortilla chips 

4. Protein - Seasoned ground beef 

5. Dressing - Catalina dressing (classic sweet-tangy) or cilantro avocado yogurt dressing (fresh and creamy)

Once you start using this formula, you’ll find yourself building salads without even thinking about a recipe.

If you love this approach, check out my guide on How to Build a Healthy Salad Without a Recipe (My 5 Part Formula) where I break down how to build endless combinations.

-- Let's Make It Together

1. Cook ground beef sprinkled with the taco seasoning (see below for recipe), in a skillet over medium heat until browned.
2. Let cool slightly.
3. In a large bowl, combine:
   • Chopped cabbage
   • Chopped tomatoes
   • Drained and rinsed beans
   • Shredded cheese
4. Add seasoned beef and toss lightly.
5. Top with crushed tortilla chips. (I also added avocado)
6. Drizzle with dressing just before serving. (Use your favorite dressing or choose one of my homemade dressings below.)

-- Choose Your Dressing

This salad works beautifully with either dressing—each one completely changes the personality of the dish.

🍅 Homemade Catalina Dressing

Sweet, tangy, and nostalgic in the best way. This is the classic taco salad flavor most people grew up with. It adds richness, a little sweetness, and ties everything together into that familiar “diner-style” salad experience.

🥑 Cilantro Avocado Yogurt Dressing

Fresh, creamy, and slightly lighter with a bright lime finish. This version leans more modern and herb-forward, adding a cooling contrast to the seasoned beef and crunchy cabbage.

Both dressing recipes are located just above the recipe card below.

👉 Tip: Always serve the dressing on the side if you’re making this for potlucks, gatherings, or meal prep. It keeps everything crisp and allows everyone to build their bowl exactly how they like it.

-- The Cleanout Angle 

This is one of those recipes that naturally works as a “clean out the fridge” meal without ever feeling like leftovers.

The base stays the same, but everything else is flexible depending on what you have on hand:

• Swap cabbage → romaine, iceberg, or mixed greens
• Swap ground beef → ground turkey, chicken, or plant-based crumbles
• Add extras → corn, avocado, bell peppers, jalapeños, or shredded carrots
• Change the crunch → tortilla strips, crushed chips, or toasted seeds

👉 It’s flexible by design, which means it works just as well for planned dinners as it does for last-minute “what’s in the fridge” meals.

-- Add Your Touch

• Add sliced avocado or shredded carrots
• Sprinkle with fresh cilantro
• Squeeze of lime for brightness
• Swap out the beans for pinto, black, or even garbanzo
• Add cucumber, jicama, or bell peppers

-- Perfect For...

This taco salad isn’t just a meal—it’s a reliable go-to for busy weeks, gatherings, and everything in between. It’s the kind of recipe you’ll find yourself coming back to whenever you need something easy, filling, and crowd-pleasing.

• Potlucks and gatherings where you need something that holds up well
• Picnics and outdoor meals that travel easily and stay fresh
• Feeding a crowd without spending hours in the kitchen
• Easy weeknight dinners that come together fast
• Meal prep lunches that actually keep you excited to eat them

If you’re loving easy salads right now, you might also enjoy a few more of my favorites—

• Fresh Strawberry Spinach Salad with Feta & Walnuts
• Warm Roasted Sweet Potato & White Bean Salad
• Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)
• Everyday Garden Salad

Before You Start

Can I make this taco salad ahead of time?

Yes—just keep the dressing and chips separate until serving so everything stays crisp.

Can I use a different protein?

Absolutely. Ground turkey, chicken, or even plant-based crumbles work well.

What can I use instead of cabbage?

Romaine or iceberg lettuce are great substitutes if you prefer a lighter base.

Do I have to use homemade dressing?

Not at all—store-bought works fine, but homemade adds a fresher, more flavorful touch.

How do I keep the salad from getting soggy?

Add dressing and chips just before serving, or serve them on the side.

Can I make this for a crowd?

Yes! This recipe scales easily and is perfect for gatherings or potlucks.

Homemade Taco Seasoning

Ingredients

• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

Mix all ingredients together in a small bowl until well combined.

Homemade Catalina Dressing

Ingredients

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/3–1/2 cup sugar (adjust to taste)
• 1/2 cup vegetable oil
• 1 tsp Worcestershire sauce
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl or jar, whisk together ketchup, vinegar, sugar, and Worcestershire sauce until smooth.
2. Slowly drizzle in oil while whisking to emulsify.
3. Add spices and mix well.
4. Taste and adjust as needed.
5. Chill for at least 30 minutes before serving.

Cilantro Avocado Yogurt Dressing

Ingredients

• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 1/2 cup fresh cilantro (packed)
• 2 tbsp lime juice
• 1–2 tbsp olive oil
• 1 small garlic clove
• 1/2 tsp salt (more to taste)
• 1/4 tsp black pepper
• 1–3 tbsp water (to thin)

Instructions

1. Add all ingredients to a blender or food processor.
2. Blend until smooth and creamy.
3. Add water as needed to reach desired consistency.
4. Taste and adjust seasoning.
5. Chill for 20–30 minutes before serving.

 

Southwest Chicken Salad Bowls (Fresh, Flavor-Packed & Satisfying)

 

Fresh Southwest Chicken Salad Bowls that are light but satisfying, packed with bold seasoning, crisp veggies, and citrusy flavor—perfect for a New Year reset.

Southwest Chicken Salad Bowls (Fresh, Flavor-Packed & Satisfying)

I’m continuing my wave of lighter yet satisfying bowls. My last post brought you Greek Meatball Bowls with Tzatziki and Greek Salad, and it was such a hit! Today, we’re switching gears to something smoky, fresh, and bold: Southwest Chicken Salad Bowls. These bowls are packed with crisp lettuce, juicy cherry tomatoes, creamy avocado, and warm, perfectly seasoned chicken — all tied together with a bright squeeze of lime.

These bowls are packed with crisp lettuce, juicy cherry tomatoes, creamy avocado, and warm, perfectly seasoned chicken — all tied together with a bright squeeze of lime. And the secret? My Southwest Seasoning Blend, which I’ve been using in tacos for years. It’s smoky, slightly spicy, and herb-forward, and it brings that bold, crave-worthy punch to the chicken and even the corn and beans.

This is exactly the kind of meal I reach for when I want something light but still satisfying — hearty enough to feel like a real meal, but fresh and vibrant so it doesn’t weigh you down. Perfect for a New Year reset, a quick weeknight dinner, or even meal prep lunches that you actually look forward to eating.

Enjoy!

What Ingredients Do I Need?

• Boneless, skinless chicken breasts - these keep the bowls light but satisfying. They cook quickly, soak up the Southwest seasoning beautifully, and slice easily for bowl-style meals.

• Green Leaf Lettuce - adds a fresh, crisp base without overpowering the other ingredients. It’s sturdy enough to hold warm toppings but still tender and light.

• Black Beans - bring heartiness and plant-based protein to the bowl. They balance the fresh ingredients and make the meal feel filling without being heavy.

• Corn - adds pops of flavor and texture. Charring it lightly in the skillet brings out its natural sweetness and pairs perfectly with the smoky seasoning.

• Cherry Tomatoes - add brightness and freshness to every bite.

• Avocado - adds richness and helps mellow the spice from the Southwest seasoning. It’s the ingredient that ties everything together.

• Limes - juice wakes up all the flavors.

• Southwest Seasoning Blend - (recipe below) comprised of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt & pepper, and cayenne pepper. This smoky, slightly spicy blend is the flavor backbone of the bowl.

• Olive Oil - encourages caramelization in the skillet, adding even more flavor.

Substitutions and Variations

Substitutions

• Chicken swap: Boneless, skinless chicken thighs work just as well and stay extra juicy. For a meatless option, use roasted sweet potatoes, cauliflower, or seasoned chickpeas.

• Lettuce options: Romaine, butter lettuce, or spring mix can replace green leaf lettuce. For a heartier bowl, serve everything over cilantro-lime rice or quinoa instead.

• Bean alternatives: Pinto beans or kidney beans can be used in place of black beans.

• Corn swaps: Fresh corn cut from the cob works beautifully when in season.

Variations

• Flavor boosts: Add crumbled queso fresco, shredded pepper jack, or a drizzle of chipotle ranch or cilantro-lime dressing.

• Heat lovers: Stir in sliced jalapeños or add an extra pinch of cayenne to the seasoning blend.

Kitchen Tips and Notes

• Rest the chicken: Let the chicken rest for a few minutes before slicing to keep it juicy and tender.

• Use one skillet: Cooking the chicken, corn, and beans in the same pan builds layers of flavor and keeps cleanup easy.

• Char for flavor: Let the corn sit undisturbed for a minute or two so it can develop a light char.

• Don’t skip the lime: Fresh lime juice is key to keeping the bowl bright and balanced.

• Meal prep friendly: Store the chicken, corn and bean mixture, and vegetables separately and assemble just before serving for best texture.

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    RECIPE IS DOWN BELOW👇     

Summer Fresh Recipe Series: Chicken Fajita Kabobs

Tender juicy chicken breasts coated with spicy Latin flavors mixed with bites of zesty onions and peppers all grilled to perfection.  Served with warm tortillas and some rice makes for one heck of a dinner. 

 

Summer is going strong and we are grilling a lot.  One of MGG favorite dishes is kabobs so we tend to make all sorts of variations of the traditional Persian kabobs.  This is my 12th installment of my Summer Fresh Recipe Series for easy recipes using summers fresh produce.   You can find additional recipes from this series down below.  

Today we are focusing on the abundance of peppers that are available right now, so on the menu is a a fun variation of the kabob using the flavors of Mexico.  We're making Chicken Fajita Kabobs!

Fajitas whether they are beef or chicken are a favorite around here and are typically made on the stove but also contain the perfect ingredients to turn into kabobs. All you need to do is thread chicken, onion, and peppers on a skewer and you are set.  Now my version of Chicken Fajta Kabobs bring a little zip to the dish by using a fajita seasoning paste on the chicken and spicing up the peppers by using both red bell pepper and zippy green poblanos.  Add in some red onion for good measure and you have an excellent kabob combination that will fill you with wonderful Latin flavors!

Imagine tender juicy chicken breasts coated with spicy Latin flavors accompanied by bites of onion and peppers all grilled to perfection.  Served with warm tortillas or even Lavash and some rice makes for one heck of a dinner.  I also served it with my Refreshing Melon Salad as a side dish and it was the perfect cool compliment to the spicy chicken dish.  This is dinner one to make over and over again.  Fire up that grill!

Enjoy!

Summer Fresh Recipe Series

• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Chicken Fajita Kabobs

yields: 4-6 skewers

3 chicken breasts, cut into chunks

olive oil

1 - 1 1/2 Tbsp fajita seasoning

1 red bell pepper

2 poblano pepper

1 yellow pepper

1 red onion

Optional sides

Lime wedges

Flour tortillas or Lavash Bread

cooked rice

Fajita Seasoning (place remainder in a jar - stores up to 6 months)

2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper

NOTE:  If using wooden skewers - soak skewers in water for 20-30 minutes to prevent burning.

Preheat and outdoor grill to medium-high heat.

Place the chicken pieces in a medium bowl.  Set aside. 

In a medium bowl add all the spices for the fajita seasoning mix and blend well.  Add 1 to 1 1/2 tablespoons of the seasoning mix to the chicken and pour about 2 tablespoons over the top.  Mix well to create a paste and make sure that the chicken is covered in the paste.  Set aside

Remove the seeds from all the peppers and cut them into large squarish pieces. (about 2x2) you want them big enough so they don't fall apart when you skewer them.   Peel the onion and remove some of the outer layers and cut them into large square chunks as well. 

Assemble the kabobs by adding a piece of chicken, yellow bell pepper, poblano pepper, red onion, and then the red bell pepper.  Repeat this order ending with a piece of chicken at the end of the skewer.  Continue making skewers with all the remaining ingredients. 

Place the skewers on a heated grill and cook  10 minutes (or until cooked through) turning once after 5 minutes.   Serve immediately with lime wedges, rice, and warm bread if desired.

Sicilian Seasoning

I have a surprise for you tomorrow.  Ssshhh!

Let's just say it involves bread and cheese...oh my!

But first, in order to make our little surprise tomorrow we first have to whip up a little seasoning mix.

Not just any mix...oh no!  This is a Sicilian Seasoning mix.

This is a great all around mix that you will find many, many, uses for.  I mean MANY!  Just think of the possibilities.

So whip this up right away and seal it in an airtight jar or bottle, it is so worth it!  And...when you see what tomorrow's treat is you will be glad you did!

(Oh yea, and there will be some other great recipes soon using this same mix as well.)

Sicilian Seasoning

2 Tablespoons dried basil
2 Tablespoons dried marjoram
2 Tablespoons dried oregano
2 Tablespoons dried thyme
2 Tablespoons dried savory
1 Teaspoon red pepper flakes

1 Tablespoon dried rosemary (optional)

Combine spices in a bowl.  For storage place mixture in an airtight jar or bottle.

Homemade Taco Seasoning

I love tacos, but I can't stand all the sodium you get in those seasoning packets!  So I came up with my own version through trial and error, and I think this is a winner.

Now this has red pepper flakes in it, so if you don't like it that spicy, just adjust accordingly.

Try it and let me know.   :)


Homemade Taco Seasoning

Ingredients:

1 1/2 teaspoons ground cumin

1 tablespoon chili powder

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red

pepper flakes

1/2 teaspoon sea salt

1 teaspoon black pepper

Directions:

In a small bowl, mix together all spices. Store in an airtight container.