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Taco Salad Recipe

Name: Betty C's Bar and Grills Taco Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 0.5 cup yellow onion, finely chopped; 2 tsp garlic, minced; 1 tbsp tomato paste; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cup beef or chicken broth; 1 tbsp lime juice; 1 tsp vegetable oil; 6 cups romaine lettuce, washed and chopped; 2 cups iceberg lettuce, shredded; 1 cup cherry tomatoes, halved; 0.5 cup red bell pepper, diced; 0.25 cup red onion, thinly sliced; 0.25 cup fresh cilantro, chopped; 1 each jalapeño, seeded and finely chopped (optional); 0.5 cup black beans, rinsed and drained; 0.5 cup fresh corn kernels (or thawed frozen); 1 cup shredded cheddar cheese; 0.5 cup sour cream; 0.5 cup salsa or pico de gallo; 1 each avocado, diced or sliced; 2 cups tortilla chips, lightly crushed; 2 each lime wedges; 0.5 cup plain Greek yogurt or sour cream; 2 tbsp mayonnaise

Inspired by Betty C's Bar and Grill

Time35m

Serves4

Make Taco Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taco Beef

1 lb ground beef (80/20)

1/2 cup yellow onion, finely chopped

2 tsp Garlic, minced

1 tbsp tomato paste

1 tbsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup beef or chicken broth

1 tbsp ReaLime juice

1 tsp Tuscany sunflower oil

Salad Base

6 cups romaine lettuce, washed and chopped

2 cups iceberg lettuce, shredded

1 cup Cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/4 cup Red onion, thinly sliced

1/4 cup Fresh cilantro, chopped

1 each jalapeño, seeded and finely chopped (optional)

1/2 cup black beans, rinsed and drained

1/2 cup fresh corn kernels (or thawed frozen)

Toppings

1 cup shredded cheddar cheese

1/2 cup Sour cream

1/2 cup salsa or pico de gallo

1 each avocado, diced or sliced

2 cups tortilla chips, lightly crushed

2 each Lime wedges

Cilantro-Lime Dressing

1/2 cup plain Greek yogurt or sour cream

2 tbsp Mayonnaise

1/4 cup Fresh cilantro, chopped

2 tbsp ReaLime juice

1 tbsp olive oil

1 tsp honey or agave

1/4 tsp Ground cumin

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp water (to thin, if needed)

Method

Taco Beef

Cook aromatics

Heat a large skillet over medium-high heat. Add vegetable oil. When shimmering, add the chopped onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet. Break it up with a spoon or spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a little for flavor.

Season and simmer

Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Cook 1 minute to bloom the spices. Pour in the broth and lime juice, stir to combine, and reduce heat to medium-low. Simmer uncovered 5 minutes until slightly thickened and the flavors meld. Taste and adjust seasoning. Remove from heat and keep warm.

Cilantro-Lime Dressing

In a bowl or small blender, combine Greek yogurt (or sour cream), mayonnaise, chopped cilantro, lime juice, olive oil, honey, ground cumin, salt, and pepper. Blend or whisk until smooth. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency (about 1–2 tablespoons). Chill in the refrigerator while preparing the salad to let flavors meld.

Salad Base

In a large salad bowl, combine the romaine and shredded iceberg lettuce. Add the halved cherry tomatoes, diced red bell pepper, sliced red onion, chopped cilantro, chopped jalapeño (if using), rinsed black beans, and corn. Toss gently to combine so ingredients are evenly distributed.

Assembly & Toppings

Arrange the warm seasoned beef over the tossed salad base, either in the center or distributed in portions across the bowl.

Scatter shredded cheddar cheese over the top, followed by spoonfuls of salsa or pico de gallo, diced avocado, and dollops of sour cream (or serve sour cream on the side).

Crumble or sprinkle the tortilla chips over the salad for crunch. Squeeze a little fresh lime juice from the lime wedges over the assembled salad.

Drizzle the cilantro-lime dressing over the salad just before serving, or serve the dressing on the side so guests can control the amount. Garnish with extra chopped cilantro if desired.

Serving & Finishing

Toss gently if you want the dressing and beef distributed throughout, or leave layered for a composed presentation. Serve immediately so tortilla chips remain crisp.