Taco Salad Recipe

Make and fry tortilla bowls

Heat 1 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Using tongs, carefully fold a large flour tortilla into a tortilla bowl mold (or drape over an inverted metal mixing bowl or oven-safe ramekin). Fry one at a time: submerge tortilla and hold shape with tongs or fry until golden and crisp on both sides, about 45–60 seconds per side. Remove and drain on paper towels; sprinkle with 1 tsp salt while hot. Repeat with remaining tortillas. Let cool and set aside. (Alternative: bake tortillas molded over bowls at 400°F / 200°C for 8–12 minutes until golden and crisp.)

Cook ground beef

If using ground beef: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add 1 lb ground beef, break up with a spatula, and cook until browned, 6–8 minutes. Drain excess fat if desired.

Season and finish beef or use shredded chicken

Reduce heat to medium. Stir in chili powder, ground cumin, paprika, dried oregano, 1 tsp salt and ½ tsp black pepper and cook 1 minute to toast spices. Add 2 tbsp tomato paste and ½ cup broth (or water), scraping up browned bits. Simmer 3–4 minutes until mixture is saucy but not soupy. Taste and adjust seasoning. If using pre-cooked shredded chicken instead of ground beef: heat 1 tbsp olive oil, sauté onion and garlic as above, add 1 lb shredded chicken, spices, tomato paste and ½ cup broth; simmer 4–5 minutes to combine and heat through.

In a large bowl combine 8 cups chopped romaine, 2 diced tomatoes, 1 cup rinsed black beans, ¾ cup corn, ¼ thinly sliced red onion (if using) and ½ cup tortilla strips or crushed chips. Toss gently to combine.

Season the salad base lightly with ¼ tsp salt and ¼ tsp freshly ground black pepper; toss again.

Divide the salad mixture evenly among the prepared tortilla bowls (1 bowl per serving). Top each with about 3/4 cup shredded seasoned beef or shredded chicken (adjust to preference).

Sprinkle 3 tablespoons shredded cheddar onto each salad (about 1.5 cups divided among 4 bowls).

Add 3 tablespoons sour cream and about 1/4 cup guacamole on top of each salad (divide 3/4 cup sour cream and 1 cup guacamole among 4). Garnish with chopped cilantro, pickled jalapeños if desired, and a lime wedge on the side.

Serve immediately so tortilla bowls remain crisp; provide extra tortilla chips or dressing on the side if desired.