Taco Salad Recipe

Form shells

Warm tortillas briefly (10–15 seconds) in the microwave or on a skillet until pliable. Drape each warm tortilla over an inverted metal mixing bowl or large metal ladle to form a deep bowl shape, pressing gently so it keeps the form; set aside on a rack.

Heat oil in a deep pot or deep skillet to 350°F (175°C). If you don’t have a thermometer, test by dropping the corner of a tortilla — it should sizzle immediately without browning instantly.

Carefully submerge the formed tortilla (still on the bowl/ladle) into the hot oil for 20–40 seconds, turning once so both sides fry evenly and become golden and crisp. Remove and drain on paper towels. While still hot, sprinkle lightly with 1 tsp salt. Repeat for remaining tortillas. Allow shells to cool and harden fully before filling.

Ground beef taco meat

Heat 1 tbs oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed. Sprinkle 2 tbs taco seasoning and add 1/2 cup water, stir to combine, then reduce heat to low and simmer until sauce thickens, about 3–5 minutes. Taste and adjust salt if needed. Keep warm.

Seasoned chicken (alternative)

Heat 1 tbs oil in a skillet over medium-high. Add 1 lb diced boneless chicken thighs, season with a pinch of salt, and cook until browned and cooked through, about 6–8 minutes. Add 2 tbs taco seasoning and 1/2 cup water, stir and simmer 3–4 minutes until coated and sauce is reduced. Remove from heat and keep warm.

In a medium skillet, heat 1 tbs butter and 1 tsp olive oil over medium-low heat. Add the thinly sliced large onion and 1/4 tsp salt. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 20–25 minutes. If onions are sticking, deglaze with a splash of water. If you want slightly sweeter onions, stir in 1/2 tsp brown sugar about halfway through.

Toss the shredded romaine and iceberg lettuces together in a large bowl. Add halved cherry tomatoes and 1 1/2 cups shredded cheese; toss gently to combine.

Place one fried taco shell on each plate. Spoon a generous bed of the tossed lettuce mix into each shell, filling about three-quarters full to leave room for protein and toppings.

Top the lettuce with 1/4 of the warm seasoned protein per salad (about 4 oz cooked meat per serving). Add 2–3 tablespoons caramelized onions on top of each portion of meat.

Add 1/4 cup guacamole and 3 tablespoons sour cream to each salad, either dolloped on opposite sides or placed in small pools. Sprinkle remaining shredded cheese if desired and scatter 1/2 tablespoon chopped cilantro over each salad.

Serve each taco salad with 3 tablespoons salsa and 3 tablespoons ranch dressing on the side for drizzling or dipping. Garnish plates with a lime wedge to squeeze over the salad.

If serving family-style, provide spoons so guests can scoop toppings into the shell without breaking it. Recommend eating within 10–15 minutes of assembly so the shell remains crisp.