Taco Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5
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Course
Main Course
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Cuisine
Tex-Mex
Taco Salad
Description
The taco salad recipe uses lean ground beef cooked with olive oil and flavored with chili powder, cumin, and salsa to create a spicy and slightly tangy topping. Fresh cilantro is stirred in after cooking to add brightness. The base of the salad is crisp romaine or iceberg lettuce, which brings a refreshing contrast in texture and flavor.
Tortilla chips add crunch, while shredded Mexican cheese and fresh diced tomatoes contribute richness and juiciness to the dish. Optional ingredients like avocado and sour cream add creaminess and a cool balance to the spicy beef mixture. Red onion provides an additional sharp note when included.
Layering the ingredients rather than mixing keeps textures distinct but allows for easy customization by each diner. This salad can be served immediately, making it suitable for quick dinners or casual meals.
Tips include adjusting the thickness of salsa with a splash of chicken broth or simmering to the desired consistency and prepping toppings while cooking the beef to save time. Pre-cut lettuce and ready-made pico de gallo or guacamole can further streamline preparation.
Ingredients
Beef Filling
- 1 Tbsp olive oil
- 1.25 lbs ground beef lean
- 1 cup salsa fire roasted; bottled
- 2 tsp chili powder
- 1 tsp cumin ground
- salt freshly ground
- black pepper freshly ground
- 3 Tbsp cilantro fresh
For Salad
- 1 romaine lettuce chopped, or iceberg lettuce; whole head
- 5 oz. tortilla chips slightly crumbled
- 1 cup Mexican cheese blend shredded
- 2 Roma tomato diced (or 1 1/2 cups grape tomatoes
- 1 avocado diced (optional
- 5 Tbsp sour cream optional, or Mexican crema
- 1/4 cup onion optional, red, chopped
Instructions
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
- Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
- Remove from heat and stir in cilantro.
- Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
Notes
- If the salsa is thick, thin it slightly with a bit of chicken broth or water for a better beef mixture consistency.
- Prepping salad toppings while browning beef saves time.
- Using store-bought pico de gallo and guacamole can reduce prep work.
- Pre-cut lettuce speeds up preparation for a quicker meal.
User Reviews
Overall Rating
5
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