Taco Salad Recipe

Form and bake/fry tortillas

Preheat oven to 375°F (190°C). Lightly brush both sides of each flour tortilla with vegetable oil and sprinkle a little salt. Drape each tortilla over an inverted oven-safe bowl or place in an upside-down muffin tin to create a bowl shape. Bake 10–12 minutes until golden and crisp. Alternatively, heat 1/2 inch vegetable oil in a skillet over medium-high heat and fry each tortilla for 30–45 seconds per side while shaping it over a heatproof bowl or using tongs to form a bowl; drain on paper towels.

Ground beef

Heat a large skillet over medium-high heat. Add the ground beef and chopped onion; cook, breaking up meat, until beef is browned and onion is softened, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in pan. Add minced garlic, chili powder, cumin, oregano, salt and pepper; cook 30 seconds until fragrant. Stir in tomato sauce (or diced tomatoes) and 1/4 cup water or broth, reduce heat to medium-low, and simmer 4–6 minutes until slightly thickened. Taste and adjust seasoning.

Shredded chicken

If using leftover cooked chicken, shred into bite-size pieces. Heat 1 tablespoon oil in a skillet over medium heat, add onion and cook until softened, 3–4 minutes. Add garlic and spices (chili powder, cumin, oregano, salt, pepper) and cook 30 seconds. Add shredded chicken and tomato sauce (or 2–3 tablespoons water/broth) and stir until heated through, 3–5 minutes. Adjust seasoning to taste.

Pan-fried potatoes (vegetarian option)

If using potatoes, par-cook diced potatoes by boiling 6–8 minutes until just tender, then drain. Heat 1 tablespoon oil in a skillet over medium-high heat. Add onion and cook 2–3 minutes, add garlic and spices, then add par-cooked potatoes. Fry, stirring occasionally, until potatoes are golden and crispy, 6–8 minutes. Season with salt and pepper and keep warm.

Warm refried beans in a small saucepan over low heat, stirring to prevent sticking. Stir in lime juice, cumin and salt; if too thick, add 1–2 tablespoons water to reach a spreadable consistency. Keep warm until assembly.

Prepare all fresh toppings: shred lettuce, dice tomatoes, shred cheese, slice green onions and olives if using, and chop cilantro. Place sour cream in a small bowl; if desired, thin with 1–2 teaspoons water or lime juice for easier drizzling.

Place a warm tortilla bowl on each plate. Spoon about 1/4 cup warm refried beans into the bottom of each bowl to create a base. Add about 3/4 to 1 cup of the prepared protein (beef, chicken, or potatoes) on top of the beans. Pile shredded lettuce (about 1 cup) and diced tomatoes (about 1/4 cup) around/over the protein. Sprinkle with shredded cheddar (about 1/4 cup). Add a dollop (about 2 tablespoons) of sour cream and optional salsa, sliced olives and green onions. Garnish with cilantro and serve with a lime wedge. Encourage guests to squeeze lime over the salad before eating.