Seasoned Beef Taco Salad With Fresh Guac Recipe

Preheat oven to 400°F (200°C) if baking. If frying, heat 1/2 cup oil in a heavy skillet or deep fryer to 350°F (175°C).

Cut each corn tortilla into 6 wedges. For baking: toss wedges with 1 tbsp oil and spread in a single layer on a rimmed baking sheet. Sprinkle with 1/2 tsp kosher salt. Bake 8–12 minutes, turning once, until crisp and lightly golden. For frying: working in batches, fry tortilla wedges 1–2 minutes per side until golden and crisp, drain on paper towels, and immediately sprinkle with 1/2 tsp kosher salt.

Let chips cool completely so they hold their crunch; set aside.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.

Add the finely chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add 1.5 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes, letting it brown well for flavor.

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly so the spices coat the beef.

Add 1 tbsp tomato paste and pour in 1/2 cup beef or chicken stock (or water). Stir, reduce heat to medium-low, and simmer 4–6 minutes until the mixture is saucy but not soupy; the liquid should reduce and cling to the beef. Taste and adjust salt and pepper if needed. Keep warm.

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to your preferred texture (some chunks or smooth).

Add 1/2 diced small tomato, 2 tbsp finely minced red onion, 1/2 minced jalapeño (optional), 2 tbsp chopped cilantro, 1.5 tbsp fresh lime juice, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Mix gently to combine.

Taste and adjust seasoning or lime to preference. Cover tightly with plastic wrap (pressing it onto the surface of the guacamole) if not using immediately to minimize browning.

Combine 1 cup diced Roma tomatoes, 1/4 cup finely diced onion, 2 tbsp chopped cilantro, and 1 tbsp fresh lime juice in a small bowl. Season with 1/4 tsp kosher salt and stir. Let sit 10–15 minutes for flavors to meld.

In a blender or food processor, combine 1 cup drained fire-roasted tomatoes, 2 tbsp roughly chopped white onion, 1/2 jalapeño (or serrano) to desired heat, 2 tbsp cilantro, 1 tbsp fresh lime juice, 1 tsp apple cider vinegar, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Pulse 6–10 times (or blend briefly) until a slightly chunky, bright sauce remains. Taste and adjust salt, lime, or heat. Transfer to a small serving bowl and chill or set aside at room temperature for service.

Divide 6 cups shredded romaine evenly between 4 shallow bowls (about 1.5 cups per serving).

Spoon the warm seasoned beef evenly over the lettuce (about 6 oz beef per serving).

Add 2–3 tbsp house-made guacamole to each salad, placing it to one side of the beef so it remains distinct.

Spoon 2–3 tbsp pico de gallo over each salad.

Sprinkle each salad with 1/4 cup house-grated sharp cheddar cheese.

Add a generous spoonful (about 2 tbsp) of sour cream to each bowl and garnish with a sprinkle of chopped cilantro and a lime wedge.

Crumble or tuck several house-made tortilla chips into each salad for crunch and serve the remaining chips alongside.

Serve each salad with a small ramekin (about 2–3 tbsp) of Salsa Casera on the side for drizzling or dipping.