Taco Salad Recipe

Form and Fry Shells

Heat 1 cup vegetable oil in a deep skillet or medium pot over medium-high heat until it reaches about 350°F (if you don't have a thermometer, test with a small tortilla corner — it should sizzle immediately). Lightly salt both sides of each flour tortilla. Working one at a time, fry each tortilla: use tongs to fold the tortilla into a taco-shell shape (fold over a metal spatula or use wooden spoon handles to hold the shape) and carefully lower into the hot oil. Fry 30–60 seconds per side, turning as needed, until golden and crisp. Remove to a paper-towel-lined rack to drain and keep warm. Repeat with remaining tortillas. Let shells cool and crisp fully while preparing other components.

Ground Beef

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired. Stir in chili powder, cumin, paprika, oregano, tomato paste, 1/2 cup broth, 3/4 tsp salt and 1/4 tsp pepper. Reduce heat to low and simmer for 4–6 minutes until flavors meld and mixture is slightly saucy. Taste and adjust seasoning. Keep warm.

Pulled Chicken (alternative)

If using pulled cooked chicken (about 1 cup shredded), heat 1 tablespoon olive oil in the skillet over medium heat. Sauté the chopped onion 3–4 minutes until soft, add garlic and cook 30 seconds. Add shredded chicken, chili powder, cumin, paprika, oregano, tomato paste and 1/4–1/2 cup broth. Stir to combine and heat through 3–5 minutes, breaking up chicken as needed so it’s evenly coated. Season to taste with salt and pepper.

While the shells and protein cook, prepare the salad base. Chop romaine into bite-sized pieces and place in a large bowl. Add shredded cheddar, diced tomatoes, optional diced red onion, rinsed black beans and corn if using. Toss gently to combine.

Warm the cooked protein briefly if needed. Spoon 3/4 to 1 cup of the salad mixture into each fried tortilla shell. Top each with about 1/4 cup of the seasoned ground beef or pulled chicken. Add shredded cheddar, a dollop (about 1–2 tablespoons) of sour cream, about 2 tablespoons guacamole, and 2 tablespoons salsa per salad. Garnish with chopped cilantro and serve lime wedges on the side for squeezing over.

To make the dressing, combine 1/2 cup Greek yogurt or sour cream, 1/4 cup packed cilantro, 2 tablespoons lime juice, 1 teaspoon olive oil and 1/4 teaspoon salt in a small bowl or blender. Blend or whisk until smooth; add 1 teaspoon water if thicker than desired. Drizzle over salads or serve on the side.

Serve immediately while tortilla shells are crisp. If preparing ahead, keep fried shells in a single layer at room temperature (do not cover) and assemble just before serving to prevent sogginess. Offer extra sour cream, guacamole, salsa and lime wedges at the table. Leftover components (protein, salad base, and condiments) can be stored separately in the refrigerator for up to 3 days; re-fry or re-crisp tortillas briefly in a 350°F oven for 5–7 minutes.