Taco Salad Recipe

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-sized pieces until you have about 6 cups, then place in a large salad bowl.

Halve cherry tomatoes (or dice large tomatoes) to yield 1 cup and add to the bowl.

Peel and finely dice red onion and measure 1/4 cup; add to the bowl.

Shred about 1 cup of mild cheddar and add to the bowl along with the sliced black olives.

Using ground beef

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned and no pink remains (6–8 minutes). Drain excess fat if necessary. Return to low heat, sprinkle 2 tbs taco seasoning over the beef, add 1/4 cup water, stir to combine and simmer 2–3 minutes until sauce thickens. Remove from heat and set aside.

Using chicken

If using cooked diced chicken breast (1 lb), warm 1 tsp oil in a skillet over medium heat, add the chicken and 2 tbs taco seasoning plus 1/4 cup water. Stir and cook 2–3 minutes until seasoned and heated through. Remove from heat and set aside.

With the lettuce mixture in the large bowl, create a shallow well in the center and spoon the hot seasoned protein over the top (or serve protein on the side if preferred).

Scatter 3 cups broken nacho chips over or alongside the salad to keep them as crisp as possible.

Garnish with fresh cilantro if using (about 2 tbs).

Serve with 1/2 cup salsa and 1/2 cup sour cream on the side so diners can add to taste. Offer lime wedges for squeezing over the salad.

Toss lightly at the table or let each person add salsa/sour cream to retain chip crunch. Enjoy immediately.