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Taco Salad / Beef Or Chicken Recipe

Name: Mitla Cafes Taco Salad / Beef Or Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef (90/10) or ground chicken; 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 cloves crushed garlic; 0.25 cups water; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp onion powder; 0.5 tsp dried oregano; 0.5 tsp granulated sugar (optional); 6 cups romaine lettuce, washed and chopped; 1 cups cherry tomatoes, halved; 0.25 cups red onion, thinly sliced; 0.5 cups sweet corn (canned or cooked), drained; 0.5 cups black beans, rinsed and drained; 0.5 unit jalapeño, seeded and finely chopped; 0.25 cups cilantro, chopped; 2 cups tortilla chips, lightly crushed; 1 cups shredded cheddar or Monterey Jack; 0.5 cups sour cream or Greek yogurt; 2 tbs lime juice (about 1 lime); 2 tbs mayonnaise (for creamy dressing); 1 tsp hot sauce (optional); 1 unit avocado, diced; 2 tbsp pickled jalapeños (optional)

Inspired by Mitla Cafe

Time35m

Serves4

Make Taco Salad / Beef Or Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein (choose beef or chicken)

1 lb lean ground beef (90/10) or ground chicken

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

2 cloves crushed garlic

1/4 cups water

Taco seasoning

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Onion powder

1/2 tsp Dried oregano

1/2 tsp granulated sugar (optional)

Salad base and vegetables

6 cups romaine lettuce, washed and chopped

1 cups Cherry tomatoes, halved

1/4 cups Red onion, thinly sliced

1/2 cups sweet corn (canned or cooked), drained

1/2 cups black beans, rinsed and drained

1/2 unit jalapeño, seeded and finely chopped

1/4 cups cilantro, chopped

Crunch & cheese

2 cups tortilla chips, lightly crushed

1 cups shredded cheddar or Monterey Jack

Dressings & toppings

1/2 cups sour cream or Greek yogurt

2 tbs lime juice (about 1 lime)

2 tbs mayonnaise (for creamy dressing)

1 tsp hot sauce (optional)

1 unit avocado, diced

2 tbsp pickled jalapeños (optional)

Method

Protein (choose beef or chicken)

Prep and cook protein

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the ground beef or ground chicken and break up with a spatula. Cook until just browned and no longer pink, about 5–7 minutes for beef and 6–8 minutes for chicken.

Add the crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper and stir for 30 seconds until fragrant.

Stir in the taco seasoning (combine the seasoning spices listed in the Taco seasoning section into a small bowl before adding). Add 1/4 cup water, reduce heat to medium-low and simmer until the mixture is saucy and most of the liquid has evaporated, about 2–3 minutes. Taste and adjust salt/pepper. Remove from heat and set aside to cool slightly.

Taco seasoning

To make the seasoning: in a small bowl combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon dried oregano and 1/2 teaspoon sugar (optional). Mix thoroughly and use immediately with the cooked protein (see protein directions).

Salad base and vegetables

Prepare the lettuce: wash, dry well (spin or pat dry), and chop romaine into bite-sized pieces; place in a large salad bowl (about 6 cups).

Add halved cherry tomatoes, thinly sliced red onion, drained corn, rinsed black beans, chopped jalapeño (use less if you prefer milder), and chopped cilantro to the bowl. Toss gently to combine.

Crunch & cheese

Right before serving, add the lightly crushed tortilla chips and shredded cheese to the salad so chips stay crunchy. If preparing ahead, keep chips separate and add at the last moment.

Dressings & toppings

Make creamy lime dressing

In a small bowl whisk together 1/2 cup sour cream (or Greek yogurt), 2 tablespoons lime juice and 2 tablespoons mayonnaise until smooth. Add 1 teaspoon hot sauce if using. Taste and adjust seasoning with a pinch of salt or more lime as desired.

Tossing and assembling: Add the warm cooked protein to the salad bowl and gently toss to combine, or arrange protein on top if preferred. Drizzle about two-thirds of the creamy lime dressing over the salad and toss lightly to coat. Add diced avocado and pickled jalapeños on top. Serve remaining dressing on the side.