Taco Salad Recipe

Prepare and brown

Heat a large skillet over medium-high heat. Add 1 teaspoon vegetable oil. When oil shimmers, add the chopped onion and sauté 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes.

Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor. Stir in chili powder, cumin, paprika, oregano, salt, and black pepper; cook 1 minute to bloom the spices.

Add the tomato paste and stir to combine. Pour in 1/2 cup broth (or water), scrape up browned bits, reduce heat to medium-low and simmer 3–4 minutes until sauce thickens slightly. Taste and adjust seasoning. Keep warm off heat.

Combine Greek yogurt, mayonnaise, packed cilantro leaves, lime juice, olive oil, honey, ground cumin, salt, and black pepper in a blender or bowl.

Blend or whisk until very smooth. If the dressing is too thick, add 1 tablespoon water at a time to reach a pourable consistency. Taste and adjust lime, salt, or honey as needed.

Refrigerate until ready to serve. Dressing can be made up to 24 hours ahead.

In a large salad bowl or on individual plates, place the chopped romaine as the base.

Distribute halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, black beans, and corn evenly over the lettuce.

Spoon warm taco meat over the dressed greens (or serve meat on the side if preferred).

Sprinkle shredded cheddar cheese and chopped cilantro over the top.

Add diced avocado and lightly crushed tortilla chips for crunch.

Drizzle the creamy cilantro-lime dressing over the salad (or serve dressing on the side). Squeeze lime wedges over the top to taste.

Toss gently to combine if serving family-style, or leave layered for a composed presentation. Serve immediately so chips stay crisp.