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Taco Salad Recipe

Name: El Charro Mexican Restaurants TACO SALAD Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 1 cups vegetable oil (for frying); 1 tsp salt; 1 cups lean ground beef; 1 cups OR ground pork; 1.5 cups OR shredded cheddar (for cheese-only); 2 tbs taco seasoning (store-bought or homemade); 0.5 cups water; 1 tsp olive oil; 1 cups long-grain white rice; 2 cups water; 0.5 tsp salt; 1 tsp butter or oil; 1 cups canned pinto beans (or black beans), drained and rinsed; 0.25 cups onion, small finely chopped; 1 tsp garlic, minced; 0.5 tsp cumin; 0.5 tsp chili powder; 0.25 tsp salt; 1 tsp olive oil; 0.25 cups water or bean liquid; 1 cups shredded cheddar cheese (if not using cheese-only protein); 1 cups roma tomatoes, diced; 2 cups iceberg or romaine lettuce, shredded; 0.5 cups sour cream; 0.25 cups sliced black olives (optional); 2 tbs fresh cilantro, chopped (optional); 2 count lime wedges (for serving); 0.25 cups hot sauce or salsa (optional)

Inspired by El Charro Mexican Restaurant

Time1h

Serves4

Fried tortilla bowl filled with beans, cheese, tomatoes, & sour cream. Your choice of meat: Beef, pork, or cheese. Served with rice and beans.

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Ingredients

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Tortilla Bowls

4 count large flour tortillas

1 cups vegetable oil (for frying)

1 tsp Celtic sea salt

Protein (choose one: beef or pork) or Cheese Option

1 cups lean ground beef

1 cups OR ground pork

1 1/2 cups OR shredded cheddar (for cheese-only)

2 tbs taco seasoning (store-bought or homemade)

1/2 cups water

1 tsp olive oil

Rice

1 cups Long-grain white rice

2 cups water

1/2 tsp Celtic sea salt

1 tsp butter or oil

Beans

1 cups canned pinto beans (or black beans), drained and rinsed

1/4 cups onion, small finely chopped

1 tsp Garlic, minced

1/2 tsp Cumin

1/2 tsp Chili powder

1/4 tsp Celtic sea salt

1 tsp olive oil

1/4 cups water or bean liquid

Toppings & Assembly

1 cups shredded cheddar cheese (if not using cheese-only protein)

1 cups roma tomatoes, diced

2 cups iceberg or romaine lettuce, shredded

1/2 cups Sour cream

1/4 cups sliced black olives (optional)

2 tbs fresh cilantro, chopped (optional)

2 count Lime wedges (for serving)

1/4 cups hot sauce or salsa (optional)

Method

Tortilla Bowls

Prepare tortillas

Warm tortillas slightly in a microwave for 15-20 seconds or in a dry skillet so they are pliable and less likely to crack when shaped.

Heat 1 cup vegetable oil in a medium skillet over medium-high heat until shimmering and a small piece of tortilla sizzles (about 350°F / 175°C).

Working one at a time, drape a warm tortilla over an inverted metal bowl, corn tortilla press top, or use kitchen tongs to hold it into an overturned oven-safe bowl so the tortilla forms a bowl shape. Fry each shaped tortilla 30–45 seconds per side until golden and crisp. Use tongs to turn carefully.

Transfer fried tortilla bowls to a paper-towel-lined rack and immediately season with a light sprinkle of 1 tsp salt. Let cool and crisp while you finish other components.

Protein (Beef, Pork, or Cheese)

Cook meat (beef or pork)

Heat 1 tsp olive oil in a skillet over medium-high heat. Add ground beef or pork (1 cup) and cook, breaking up with a spoon, until browned and cooked through, 6–8 minutes.

Drain excess fat if needed. Reduce heat to medium, stir in 2 tbsp taco seasoning and 1/2 cup water. Simmer 2–3 minutes until sauce thickens and coats meat. Adjust salt to taste. Keep warm.

Cheese-only option

If choosing cheese instead of meat, keep 1.5 cups shredded cheddar ready. To warm, place shredded cheddar in a small, ovenproof dish and melt in a 350°F (175°C) oven for 4–6 minutes or microwave 30–45 seconds until just melted, then fluff with a fork so it’s scoopable.

Rice

Rinse 1 cup long-grain white rice until water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tsp butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 5 minutes. Fluff with a fork.

Beans

Heat 1 tsp olive oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; sauté until softened, about 2 minutes.

Add 1 cup drained pinto or black beans, 1/4 cup water (or reserved bean liquid), 1/2 tsp cumin, 1/2 tsp chili powder and 1/4 tsp salt. Stir and simmer gently 4–5 minutes until flavors meld. For a creamier texture, mash about half the beans with the back of a spoon.

Toppings & Assembly

Shred or chop lettuce and dice tomatoes if not already prepared.

Place a fried tortilla bowl on each plate. Spoon 1/4 cup warm rice into the bottom of each bowl to bulk the base (adjust depending on bowl size).

Add 1/4–1/3 cup prepared beans over the rice.

Top with about 1/4–1/3 cup cooked seasoned meat (or 1/3–1/2 cup melted/shredded cheese for the cheese option).

Sprinkle 1/4 cup shredded cheddar over the filling (unless using cheese-only protein).

Add shredded lettuce (about 1/2 cup), 1/4 cup diced tomatoes, and optional 1–2 tbsp sliced black olives.

Finish each salad with approximately 2 tbsp sour cream (or to taste), a sprinkle of chopped cilantro, and a lime wedge at the side. Serve with salsa or hot sauce on the side if desired.