Beef Taco Salad Or Shredded Chicken Salad Recipe

Make fried tortilla shells

Heat 1 cup vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (or a small piece of tortilla sizzles immediately). Fold each large flour tortilla into a bowl shape using tongs (or drape over an inverted metal bowl/skillet handle). Carefully fry one at a time for 45–60 seconds per side, pressing gently with tongs, until golden and crisp. Remove to a paper towel-lined tray to drain and cool. Repeat with remaining tortillas. Keep shells warm in a low oven (200°F) if needed.

Shred lettuce, dice tomatoes, shred cheese, and set guacamole, sour cream, and lime wedges in serving bowls so assembly is quick.

To assemble each salad: place a fried tortilla shell on a plate, fill the bottom with about 1.5 cups shredded lettuce, add a generous scoop (about 0.5–0.75 cup) of cooked protein (see sections below), sprinkle 0.5 cup shredded cheddar, top with 0.5 cup diced tomatoes, dollop 2–3 tablespoons guacamole and 3–4 tablespoons warm queso, and finish with a spoonful of sour cream and a lime wedge. Serve immediately so the shell stays crisp.

Cook taco beef

Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and cook 2–3 minutes until softened. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.

Stir in minced garlic and cook 30 seconds until fragrant. Add tomato paste, chili powder, cumin, paprika, and oregano; cook 1 minute to toast the spices.

Pour in 1/2 cup beef broth (or water), add salt and pepper, reduce heat to medium-low, and simmer 5–7 minutes until the mixture is slightly thickened and cohesive. Taste and adjust seasoning. Keep warm until assembly.

Cook and shred chicken

Season both sides of the chicken breasts with 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin, onion powder, and garlic powder. Heat 1 teaspoon oil in a skillet over medium-high heat and sear chicken 2 minutes per side until golden.

Add 1 cup chicken broth, bring to a simmer, cover, and reduce heat to low. Cook 12–15 minutes until internal temperature reaches 165°F and chicken is cooked through (time varies with thickness). Remove chicken to a cutting board and let rest 5 minutes, reserving cooking liquid.

Shred chicken with two forks or chop finely. Stir in 1 tablespoon lime juice and 2–3 tablespoons reserved cooking liquid to moisten. Keep warm until assembly.

Prepare warm queso

In a small saucepan over low heat, combine shredded melting cheese and 1/2 cup milk. Stir constantly until the cheese melts into a smooth sauce (3–5 minutes). If too thick, add up to 2 tablespoons more milk. Stir in diced green chiles, 1/4 teaspoon salt and a pinch of cayenne or a few drops of hot sauce if desired. Keep warm on the lowest heat setting, stirring occasionally, until serving.