Taco Salad Recipe

Form and fry shells

Heat 1 cup vegetable oil in a deep 10-inch skillet or Dutch oven over medium-high until it reaches 350°F (or a small piece of tortilla sizzles immediately). Fold each flour tortilla in half and drape over the handle of a wooden spoon or place over the inverted metal tongs to form a taco-shell shape. Fry one at a time for 45–60 seconds per side, turning once, until golden-brown and crisp. Use tongs to remove and drain on paper towels. Sprinkle each warm shell with a pinch of salt. Let cool and set aside.

If you prefer a baked shell: preheat oven to 400°F (200°C). Drape tortillas over the bars of an inverted cooling rack set on a baking sheet or over the bars of an upside-down muffin tin. Spray lightly with oil and bake 8–12 minutes, until crisp and golden. Cool before filling.

Ground beef method

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. 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. Stir in chili powder, cumin, paprika, oregano, tomato paste, 1 cup broth, 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer 5–7 minutes until slightly thickened and flavors meld. Adjust seasoning to taste and remove from heat.

Pulled chicken method

If using pre-cooked shredded chicken, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion 3–4 minutes, add garlic 30 seconds. Add the shredded chicken, chili powder, cumin, paprika, oregano, tomato paste, 1 cup chicken broth, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir and simmer 4–6 minutes until warmed through and sauce is slightly reduced. For more flavor, shred rotisserie chicken and brown briefly before adding spices.

Divide chopped romaine lettuce evenly among the 4 cooled tortilla shells, filling each shell about two-thirds full.

Spoon about 1/4 lb (roughly 1/2 cup) of the prepared protein into each shell on top of the lettuce.

Scatter shredded cheddar cheese, diced tomatoes, thinly sliced red onion and scallions over the protein in each shell as desired.

Top each taco salad with a generous dollop (about 2 tablespoons) of sour cream and about 1/4 cup guacamole.

Garnish with chopped cilantro, pickled jalapeños and a squeeze of lime from the wedges. Add hot sauce to taste.

Serve immediately so the tortilla shells remain crisp. Offer extra sour cream, guacamole and lime wedges on the side.