Marilyn's Salad Recipe

Combine the diced tomatoes, diced white onion, minced jalapeño, and chopped cilantro in a medium bowl.

Add the lime juice, kosher salt, and black pepper. Stir gently to combine. Taste and adjust seasoning (add up to 1 tsp salt if desired).

Let the pico rest at room temperature for 10–15 minutes to allow flavors to meld while you prepare the meat and greens.

Heat a large skillet over medium-high heat. Add the olive oil and once shimmering, add the chopped yellow onion. Sauté 2–3 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant, stirring constantly so it doesn't burn.

Add the ground beef to the skillet. Break it up with a spatula and cook until it's mostly browned, about 4–5 minutes.

Stir in the tomato paste, chili powder, ground cumin, paprika, and dried oregano. Mix thoroughly so the spices coat the meat and cook 1–2 minutes to bloom the spices.

Pour in the stock (or water), add the salt and black pepper, reduce heat to medium-low, and simmer uncovered 5–7 minutes until slightly thickened. Taste and adjust seasoning. If you prefer drier meat, cook a few extra minutes to evaporate liquid.

Remove from heat and keep warm until assembly.

Wash and dry the romaine and iceberg lettuces. Chop or shred into bite-sized pieces and place in a large salad bowl.

Fold the 1/2 cup cilantro leaves into the lettuce so you have fresh cilantro distributed through the greens.

Spoon the pico de gallo over the lettuce, either distributed across the top or served to one side for guests to add themselves.

Evenly spoon the warm taco meat over the pico and lettuce. Use all the meat or portion according to preference.

If using, sprinkle shredded cheddar, add sliced avocado, and dollop sour cream or crema. Serve with lime wedges for squeezing over the top.

Toss lightly at the table or serve layered so warm meat contrasts with cool pico and greens. Enjoy immediately.