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Taco Salad Recipe

Name: Mariachis de Jaliscos Taco Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 1 cups vegetable oil (for frying); 1 tsp salt; 1 lbs ground beef (80/20); 1 lbs or ground chicken or turkey; 2 cups or shredded rotisserie chicken; 1 tbs olive oil; 1 count onion, finely chopped; 2 cloves garlic, minced; 2 tbs taco seasoning; 1 cups water; 1 cups canned black beans, drained & rinsed; 1 cups cooked cilantro-lime rice; 1 cups shredded cheddar cheese; 4 cups romaine lettuce, shredded; 1 count tomato, diced; 2 stalks green onions, thinly sliced; 2 tbsp pickled jalapeños (optional); 2 count ripe avocados; 1 tbs lime juice; 1 tsp salt (for guacamole); 1 cups sour cream; 2 tbs fresh cilantro, chopped; 2 count fresh lime wedges

Inspired by Mariachis de Jalisco

Time45m

Serves4

Fried flour tortilla filled with your choice of meat, cheese, lettuce, tomatoes, beans, guacamole, & sour cream.

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Ingredients

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Tortilla bowls

4 count large flour tortillas

1 cups vegetable oil (for frying)

1 tsp Celtic sea salt

Meat filling (choose one or mix)

1 lbs ground beef (80/20)

1 lbs or ground chicken or turkey

2 cups or shredded rotisserie chicken

1 tbs olive oil

1 count Onion, finely chopped

2 cloves Garlic, minced

2 tbs taco seasoning

1 cups water

Beans & rice (optional)

1 cups canned black beans, drained & rinsed

1 cups cooked cilantro-lime rice

Toppings

1 cups shredded cheddar cheese

4 cups romaine lettuce, shredded

1 count tomato, diced

2 stalks green onions, thinly sliced

2 tbsp pickled jalapeños (optional)

Guacamole & sour cream

2 count ripe avocados

1 tbs ReaLime juice

1 tsp salt (for guacamole)

1 cups Sour cream

Optional garnish & finishing

2 tbs Fresh cilantro, chopped

2 count fresh lime wedges

Method

Tortilla bowls

Form and fry bowls

Heat 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F (use thermometer) or until a small piece of tortilla sizzles. Fold each large flour tortilla in half, then in half again to make a cone shape, or drape each tortilla over an inverted metal mixing bowl or oven-safe heatproof bowl to form a concave bowl. Carefully lower one tortilla at a time into the hot oil using tongs. Fry 45–60 seconds per side, turning once, until golden brown and crisp. Remove to a wire rack or paper towel-lined baking sheet; immediately sprinkle lightly with 1 tsp salt while still hot. Let cool and crisp fully (about 5 minutes). If you prefer baking: preheat oven to 375°F, lightly brush tortillas with oil, press into an inverted muffin tin or oven-safe bowls, and bake 8–12 minutes until golden and crisp.

Meat filling (choose one)

Prepare ground meat

Heat 1 tbs olive oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add 1 lb ground beef (or chicken/turkey) and break up with a spoon; cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in 2 tbs taco seasoning and 1 cup water. Bring to a simmer, reduce heat to low, and simmer until sauce thickens, about 5–7 minutes. Taste and adjust seasoning. If using shredded rotisserie chicken instead of raw ground meat, warm 2 cups shredded chicken in the skillet with 1 tbs taco seasoning and 1/4 cup water until heated through.

Beans & rice (optional)

Warm 1 cup drained black beans in a small saucepan over low heat until heated through, season with a pinch of salt and a squeeze of lime if desired. If using cilantro-lime rice, fluff 1 cup cooked rice and toss with 1 tsp lime juice and 1 tbs chopped cilantro.

Guacamole & sour cream

Make quick guacamole: halving and pit 2 ripe avocados, scoop flesh into a bowl and mash with a fork. Stir in 1 tbs lime juice and 1 tsp salt. Taste and adjust. Keep covered until serving to prevent browning. Spoon sour cream into a small bowl and stir to loosen; place near assembly station.

Toppings & assembly

Prepare toppings: shred 1 cup cheddar, tear or shred 4 cups romaine, dice 1 tomato, and slice 2 green onions. Arrange toppings, warmed beans/rice, guacamole, sour cream and meat filling for assembly.

Assemble taco salads

Place one fried tortilla bowl on each plate. Spoon a layer of warmed beans or rice into the bottom (about 1/4 cup), then add ~1/2 cup seasoned meat. Top with 1 cup shredded lettuce, 1/4 cup diced tomato, 1/4 cup shredded cheddar, a tablespoon of guacamole and 2 tablespoons sour cream. Garnish with sliced green onions, a sprinkle of chopped cilantro and pickled jalapeños to taste. Serve immediately with lime wedges.