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Restaurants›Mitla Cafe›Taco Salad Recipe

Taco Salad Recipe

Name: Mitla Cafes Taco Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef (80/20) or ground chicken; 1 tbs vegetable oil; 0.5 cup onion, finely chopped; 2 tsp garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 tbs tomato paste (optional, for beef); 0.25 cup beef or chicken broth or water; 1 tbs lime juice; 6 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 0.5 cup red bell pepper, diced; 0.25 cup red onion, thinly sliced; 0.5 cup sweet corn (canned or thawed frozen); 0.5 cup black beans, rinsed and drained; 1 small jalapeño, seeded and minced (optional); 0.25 cup fresh cilantro, chopped; 1.5 cups tortilla chips, crushed (or strips); 1 cup shredded cheddar or Mexican blend cheese; 1 medium avocado, diced or sliced; 2 tbs pickled jalapeños (optional); 0.5 cup plain Greek yogurt or sour cream; 2 tbs mayonnaise; 2 tbs lime juice; 1 tsp olive oil; 1 tsp honey or agave

Inspired by Mitla Cafe

Time35m

Serves4

/ Beef or Chicken

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Ingredients

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Protein

1 lb lean ground beef (80/20) or ground chicken

1 tbs Tuscany sunflower oil

1/2 cup Onion, finely chopped

2 tsp Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs tomato paste (optional, for beef)

1/4 cup beef or chicken broth or water

1 tbs ReaLime juice

Salad Base & Veggies

6 cups romaine lettuce, chopped

1 cup Cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/4 cup Red onion, thinly sliced

1/2 cup sweet corn (canned or thawed frozen)

1/2 cup black beans, rinsed and drained

1 small jalapeño, seeded and minced (optional)

1/4 cup Fresh cilantro, chopped

Toppings & Crunch

1 1/2 cups tortilla chips, crushed (or strips)

1 cup shredded cheddar or Mexican blend cheese

1 medium avocado, diced or sliced

2 tbs pickled jalapeños (optional)

Dressing

1/2 cup plain Greek yogurt or sour cream

2 tbs Mayonnaise

2 tbs ReaLime juice

1 tsp olive oil

1 tsp honey or agave

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp hot sauce (optional)

Method

Protein

Cook the aromatics

Heat a large skillet over medium-high heat. Add oil. When shimmering, add the chopped onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add the ground beef or chicken to the skillet, breaking it apart with a spatula. Cook 5–7 minutes (beef) or 6–8 minutes (chicken) until no longer pink and starting to brown.

Season and simmer

Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add tomato paste if using (helps deepen beef flavor) and stir to incorporate. Pour in 1/4 cup broth or water and scrape any browned bits from the pan. Reduce heat to medium-low and simmer 3–4 minutes until mixture is slightly thickened. Stir in 1 tablespoon lime juice, taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Dressing

In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, 2 tablespoons lime juice, olive oil, honey, cumin, chili powder, salt, pepper, and hot sauce if using. Taste and adjust: add more lime for acidity, honey for sweetness, or salt to taste. Refrigerate until ready to serve.

Salad Base & Assembly

Prepare vegetables: chop romaine, halve cherry tomatoes, dice red pepper, thinly slice red onion, rinse and drain black beans, and chop cilantro. If using fresh corn, cook and cool; if canned or frozen, drain or thaw.

Assemble the salad

In a large salad bowl, combine chopped romaine, cherry tomatoes, red bell pepper, red onion, corn, black beans, jalapeño (if using), and cilantro. Toss gently to combine.

Top and dress

Spread the warm seasoned meat over the salad. Sprinkle shredded cheese and crushed tortilla chips over the top. Add diced avocado and pickled jalapeños if desired. Drizzle dressing evenly over the salad (start with half, toss, then add more to taste).

Serve immediately so tortilla chips stay crisp. Leftover dressed salad will soften; store components separately in the refrigerator for up to 3 days (cooked meat in airtight container up to 4 days).