Taco Salad Recipe

Form and bake

Preheat oven to 375°F (190°C). Brush both sides of each flour tortilla lightly with vegetable oil (about 3/4 tsp per side). Sprinkle a little coarse salt over the oiled surface. Drape each tortilla over the bars of an inverted metal cooling rack or place inside an oven-safe bowl (upside-down over a small bowl) to form a bowl shape. Bake on a sheet tray for 8–12 minutes, until golden and crisp. Remove and cool in the shape of the rack or bowl so they hold their form.

Cook aromatics

Heat 1 tsp olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.

Brown the meat

Add the ground beef or chicken to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes for beef, 7–9 minutes for chicken.

Season and simmer

Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Mix to coat the meat evenly. If you prefer a moister filling, add 1/2 cup tomato sauce or diced tomatoes and simmer 3–5 minutes until flavors meld and excess liquid reduces. Taste and adjust seasoning.

While the bowls bake and meat cooks, prepare the salad components: shred the romaine, dice the tomato, slice green onion, and chop cilantro if using. Place each topping in a separate small bowl or plate for easy assembly.

Warm the baked tortilla bowls briefly if cooled. Spoon about 1 cup of shredded lettuce into each tortilla bowl. Divide the seasoned meat evenly among the four bowls (about 1/4 of the cooked meat per bowl). Top each with diced tomato (about 2–3 tbsp), 1/4 cup shredded cheddar, a sprinkle of green onion and olives if using. Add a dollop (about 2 tbsp) of sour cream and 2 tbsp salsa to each bowl. Garnish with cilantro and a lime wedge. Serve immediately with hot sauce on the side if desired.