Taco Salad Recipe

Cook aromatics

Heat a large skillet over medium heat. Add vegetable oil and chopped onion. Sauté 3–4 minutes until softened, stirring occasionally. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes until no longer pink, stirring to crumble and ensure even browning.

Season and simmer

Stir in chili powder, cumin, smoked paprika, dried oregano, tomato paste, salt, and pepper. Cook 1 minute to toast the spices. Add broth, stir, reduce heat to low, and simmer 4–6 minutes until slightly thickened. Taste and adjust seasoning. Keep warm off heat.

Whisk together olive oil, lime juice, honey, chopped cilantro, ground cumin, salt, and black pepper in a small bowl or jar. Taste and adjust acidity or salt. Set aside to let flavors meld while you assemble salad.

Prepare vegetables: chop romaine lettuce and place in a large bowl. Halve cherry tomatoes (or dice a medium tomato), thinly slice red onion and jalapeño if using, and roughly chop cilantro. Add drained black beans and corn to the bowl if using.

Add warm taco meat to the bowl or spoon it on top of individual plated salads, depending on preference. Toss the lettuce and vegetables with about half of the dressing to lightly coat. Reserve remaining dressing for guests to add more if desired.

Sprinkle shredded cheddar cheese evenly over the salad, then scatter crushed tortilla chips for crunch. Dollop sour cream in several spots or serve on the side for guests to add. Garnish with lime wedges and extra cilantro. Serve immediately so chips stay crisp.