Taco Salad Recipe

Preheat the oven to 375°F (190°C). Lightly brush both sides of each flour tortilla with vegetable oil and sprinkle a little salt over each. Drape each tortilla over the bars of an inverted wire rack or place over oven-safe bowls to form bowls. Bake 8–12 minutes until golden and crisp. Remove and cool completely on a rack; they will firm up as they cool. Alternatively, deep-fry each tortilla in 350°F (175°C) oil for 45–60 seconds per side until golden, then drain on paper towels.

Brown the meat

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook 5–7 minutes until browned and no longer pink. Drain excess fat if needed, leaving about 1 tablespoon in the pan.

Saute aromatics

Add the diced yellow onion to the skillet and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Simmer chili

Stir in the tomato sauce, broth, chili powder, cumin, paprika, oregano, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook 10–12 minutes to meld flavors. If using, add the drained black beans in the last 3–4 minutes to heat through. Taste and adjust seasoning.

While the chili simmers and shells bake, combine the mixed salad greens, diced tomatoes, sliced red onion, and chopped cilantro in a large bowl. Toss gently to combine. Keep chilled until ready to assemble.

Grate the Monterey Jack and cheddar if not pre-shredded. Place sour cream and salsa in small bowls for serving. Slice lime into wedges.

Place a cooled tortilla shell on each serving plate. Spoon a generous bed of the mixed greens into the shell (about 2 cups per shell). Top with 1/2 to 3/4 cup of the warm homemade chili per salad.

Sprinkle each salad with about 1/4 cup Monterey Jack and 1/4 cup cheddar. Add sliced jalapeños to taste and a sprinkle of green onions and crushed tortilla chips for crunch.

Serve each taco salad with a dollop (about 2 tbsp) of sour cream and 2–3 tbsp salsa on the side or drizzled over. Finish with a squeeze of fresh lime.