Taco Salad Recipe

Chop and assemble lettuces

Rinse romaine and iceberg under cold water and spin or pat dry. Chop romaine into bite-sized pieces and coarsely chop iceberg. Combine both lettuces in a large bowl and chill while you prepare the protein.

Dice the tomatoes into approximately 1/2-inch pieces and slice the black olives. Shred the cheese if not pre-shredded. Place tomatoes, olives, and shredded cheese in separate small bowls for easy assembly.

Lightly crush the tortilla chips by placing them in a zip-top bag and compressing gently; set aside for topping just before serving so they remain crisp.

For seasoned ground beef

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until it begins to brown, about 5–7 minutes. Drain excess fat if needed, leaving about 1 tbs in the pan for flavor. Add the diced onion and cook 2–3 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant. Add taco seasoning and tomato paste, stir to coat the meat. Pour in 1/2 cup broth (or water), reduce heat to medium-low and simmer 3–4 minutes until sauce thickens and flavors meld. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed. Remove from heat and keep warm.

For diced chicken

If using chicken, pat the diced pieces dry. Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add diced chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Add the diced onion and cook 2–3 minutes until translucent. Stir in minced garlic and cook 30 seconds. Sprinkle taco seasoning over the chicken, add tomato paste, and pour in 1/2 cup broth. Reduce heat to medium-low and simmer 3–4 minutes until sauce thickens. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Divide the chilled lettuce mixture evenly among 4 shallow bowls or salad plates (about 2 cups per serving).

Spoon a generous portion of the warm seasoned protein over each lettuce bed (about 4 oz / 113 g per serving). If using ground beef or chicken, distribute evenly so each portion is similar in size.

Scatter diced tomatoes, sliced black olives, and 3/8 cup (about 0.375 cup) shredded house-blended cheese over each salad.

Top each salad with a handful (roughly 3/4 cup) of crushed tortilla chips for crunch.

Place a small ramekin with 3 tablespoons salsa and another with 3 tablespoons sour cream alongside each salad (or serve family-style with larger bowls of salsa and sour cream).

Garnish each salad with chopped cilantro and sliced jalapeño if desired. Serve with lime wedges to squeeze over the salad just before eating.

Notes: Keep chips separate from the salad until ready to eat if preparing ahead to prevent them from getting soggy. Leftover seasoned protein stores well in the refrigerator for up to 3 days.