Taco Salad Recipe

Wash and dry romaine and iceberg lettuce thoroughly. Chop into roughly 1-inch pieces and combine in a large mixing bowl.

Dice roma tomatoes and finely dice the red onion. Add tomatoes and red onion to the bowl with the lettuce. Gently toss to combine.

Add shredded cheddar to the salad base and set aside until ready to dress and serve.

Cook aromatics

Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add the chopped yellow onion and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add 12 oz ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink.

Season and simmer

Stir in 2 tablespoons taco seasoning and 1 teaspoon tomato paste. Add 1/4 cup beef broth (or water) to loosen the mixture. Reduce heat to medium-low and simmer 3–4 minutes until flavors combine and liquid mostly evaporates. Taste and adjust with 1/4 teaspoon salt and 1/8 teaspoon black pepper as needed. Remove from heat and let cool slightly.

In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, and 1 tablespoon fresh lime juice.

Add 1 teaspoon honey, 1/4 teaspoon smoked paprika, 1/8 teaspoon ground cumin, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust acidity or sweetness: add an extra 1/2 teaspoon honey if too tart, or a splash more olive oil if too sharp. Keep vinaigrette at room temperature until ready to toss with salad.

Toss the prepared lettuce, tomatoes, onion and shredded cheddar with enough house red wine vinaigrette to lightly coat (about 3–4 tablespoons). Toss gently to avoid wilting the lettuce.

Mound the warm seasoned ground beef in the center or distribute evenly over the dressed salad.

Add a scoop (about 1/2 cup) of guacamole and 1/4 cup sour cream to the side of the salad or as two dollops on top.

Scatter crispy tortilla chips or strips over the salad for crunch, sprinkle chopped cilantro if using, and serve with a lime wedge on the side.

Optional: to make chicken or beef fajita variation, substitute 12 oz thinly sliced chicken breast or beef skirt steak. Season with 1 tablespoon fajita seasoning and cook 4–6 minutes until cooked through, then proceed as above.