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El Chaparro Taco Salad Recipe

Name: El Chaparro Mexican Bar & Grill - Springs El Chaparro Taco Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20) or shredded cooked chicken; 1 cup refried beans; 1 tbs vegetable oil; 2 tsp taco seasoning (store-bought or homemade); 1 tbs water; 6 cups romaine or mixed salad greens, chopped; 1 cup shredded cheddar or Mexican blend cheese; 1 cup tomato, diced; 0.25 cup red onion, finely diced (optional); 1 each jalapeño, thinly sliced (optional); 2 cups tortilla chips, lightly crushed; 2 tbs fresh cilantro, chopped; 2 each ripe avocado; 1 tbs lime juice; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.25 cup tomato (for guacamole), finely diced; 0.5 cup sour cream; 0.25 cup hot sauce or salsa; 2 tbs pickled jalapeños; 2 each lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time30m

Serves4

Your choice of ground beef or shredded chicken with refried beans, guacamole, sour cream, shredded cheese & tomatoes.

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Ingredients

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Protein & beans

1 lb ground beef (80/20) or shredded cooked chicken

1 cup Refried beans

1 tbs Tuscany sunflower oil

2 tsp taco seasoning (store-bought or homemade)

1 tbs water

Salad base & toppings

6 cups romaine or mixed salad greens, chopped

1 cup shredded cheddar or Mexican blend cheese

1 cup tomato, diced

1/4 cup red onion, finely diced (optional)

1 each jalapeño, thinly sliced (optional)

2 cups tortilla chips, lightly crushed

2 tbs Fresh cilantro, chopped

Guacamole & sour cream

2 each ripe avocado

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/4 cup tomato (for guacamole), finely diced

1/2 cup Sour cream

Optional garnishes & extras

1/4 cup hot sauce or salsa

2 tbs pickled jalapeños

2 each Lime wedges

Method

Protein & beans

Cook ground beef

If using ground beef: heat a large skillet over medium-high heat and add 1 tbs vegetable oil. 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 desired. Sprinkle 2 tsp taco seasoning and 1 tbs water over the beef, stir to combine, and simmer 1–2 minutes until seasoning is evenly distributed. Keep warm.

Prepare shredded chicken

If using shredded chicken: reheat 1 lb pre-cooked shredded chicken in a skillet with 1 tbs vegetable oil, 2 tsp taco seasoning and 1 tbs water. Warm through 3–4 minutes, stirring until evenly seasoned. Keep warm.

Warm refried beans

Warm the refried beans in a small saucepan over low heat, stirring occasionally, about 3–5 minutes. If too thick, stir in 1–2 tbs water to reach a scoopable consistency. Season with a pinch of salt if needed.

Guacamole & sour cream

Make guacamole

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with a little texture. Stir in 1 tbs lime juice, 0.5 tsp salt, 0.25 tsp black pepper and 0.25 cup finely diced tomato. Taste and adjust seasoning or lime if desired. Cover with plastic wrap (touching surface) to prevent browning until ready to serve.

Prepare sour cream

Place 0.5 cup sour cream in a small bowl. For a thinner drizzleable sour cream, stir in 1–2 tbs water or lime juice until desired consistency is reached. Keep chilled until serving.

Salad base & assembly

Arrange greens

Place 6 cups chopped romaine or mixed greens in a large serving bowl or divide between individual bowls.

Add refried beans

Spoon warmed refried beans in two to three dollops over the greens, distributing evenly.

Add protein

Top greens and beans with the seasoned protein (ground beef or shredded chicken), spreading it evenly across the salad.

Add vegetables & cheese

Scatter 1 cup shredded cheese, 1 cup diced tomato, 0.25 cup finely diced red onion (if using), and sliced jalapeño over the salad.

Finish with chips & cilantro

Sprinkle 2 cups lightly crushed tortilla chips and 2 tbs chopped cilantro over the top for crunch and freshness.

Garnish and serve

Add 2 generous spoonfuls of guacamole to the salad (or place guacamole on the side for self-serve). Dollop sour cream in 2–3 spots or drizzle if thinned. Offer lime wedges, salsa or hot sauce and pickled jalapeños at the table for additional garnish.