Taco Salad Recipe

Prepare lettuce

Rinse romaine and iceberg lettuce thoroughly under cold water. Dry completely using a salad spinner or clean towels. Chop or tear into bite-sized pieces and place in a large salad bowl (about 6-8 cups total).

Prep tomato and onion

Core and dice tomato into roughly 1/2-inch pieces until you have about 1 cup. Finely slice or dice red onion to yield 1/4 cup. Gently toss the tomato and onion with the lettuce in the bowl.

Drizzle 1 tablespoon olive oil over the mixed greens and vegetables, then sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Toss lightly to combine and distribute seasoning.

Sprinkle 1 cup shredded Jack cheese evenly over the top of the salad base. If using cooked protein (optional), add 8 oz warmed seasoned ground beef or other protein now.

Combine 1 cup finely diced Roma tomatoes and 1/4 cup finely diced white onion in a small bowl.

Add 2 tablespoons chopped fresh cilantro, 1/2 teaspoon minced jalapeño (adjust heat to taste), 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir gently to combine.

Taste and adjust seasoning or lime juice as desired. Let the pico rest for 5–10 minutes at room temperature so flavors meld.

Spoon pico de gallo over the salad individually when plating or serve in a small bowl on the side so guests can add to taste.

In a small bowl, whisk together 1/2 cup sour cream, 1 teaspoon fresh lime juice, 1/4 teaspoon ground cumin, and 1/8 teaspoon salt until smooth.

Taste and adjust with an extra pinch of salt or a dash more lime if desired. Transfer to a serving spoon or squeeze bottle for easy dolloping or drizzling over the salad.

If using cooked seasoned ground beef (8 oz), warm it in a skillet over medium heat until heated through (2–3 minutes). If desired, finish with a squeeze of lime and a sprinkle of additional cilantro.

Arrange broken tortilla chips or a tortilla bowl around or under the salad for crunch. Add sliced avocado and garnish with remaining cilantro leaves.

Place tortilla chips on the side if serving pico and sour cream separately to prevent sogginess.

Divide the salad among 4 plates or bowls. Top each portion with a generous spoonful of pico de gallo and a dollop or drizzle of the lime-cumin sour cream.

Finish with extra shredded Jack cheese if desired, and serve immediately so chips remain crisp. Offer lime wedges and hot sauce on the side.