Taco Salad Recipe

Make crispy tortilla bowls

Preheat oven to 375°F (190°C). Brush both sides of each flour tortilla lightly with vegetable oil (about 3/4 tbs per tortilla). Drape each tortilla over an inverted oven-safe bowl or use an upturned muffin tin to form a bowl shape. Bake for 10–12 minutes, until golden brown and crisp. Remove and cool on a rack; they will firm up as they cool.

Prepare cheese sauce

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 30–60 seconds until bubbly (roux). Gradually whisk in the milk, smoothing lumps, and bring to a gentle simmer until it thickens, about 3–4 minutes. Reduce heat to low and stir in shredded cheddar cheese, salt (1/4 tsp), black pepper (1/8 tsp) and 1/4 tsp ground cumin. Stir until fully melted and smooth. Keep warm over the lowest heat, stirring occasionally; if too thick, whisk in up to 1–2 tbs milk to reach pourable consistency.

If using ground beef: Heat 1 tbs olive oil in a large skillet over medium-high heat. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and break up with a spoon; cook until browned, about 6–8 minutes. Drain excess fat if desired.

Season the cooked beef with chili powder (1 tsp), 1/2 tsp ground cumin, smoked paprika (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and 1 tsp tomato paste. Add 1/4 cup water, stir to combine, and simmer 2–3 minutes until flavors meld and mixture is slightly saucy. Remove from heat and keep warm.

If using shredded chicken: Substitute 1 lb cooked shredded chicken. Warm 1 tbs olive oil in skillet, add onion and garlic, then add chicken and the same seasonings and 1/4 cup water; toss and heat through 3–4 minutes.

Prepare produce: Wash and chop romaine into bite-sized pieces (about 6 cups). Dice tomatoes (1 cup) and thinly slice red onion if using. Rinse and drain black beans (1/2 cup) and measure corn (1/2 cup). Toss these together lightly in a large mixing bowl. Season with salt (1/4 tsp) and pepper (1/8 tsp) and squeeze one lime wedge over the mix.

Assemble salad bowls: Place one crisp tortilla bowl on each plate. Fill each bowl with about 1.5 cups of the dressed lettuce mixture. Spoon about 1/4 of the warm seasoned beef or chicken (approximately 4 oz) over the lettuce.

Top each salad with about 1/4 cup shredded cheese, 1–2 tbs black beans, 2 tbs corn, and a handful (about 1/4 cup) of crushed tortilla chips or crumbled taco shells for extra crunch. Drizzle 2–3 tbs of the warm cheese sauce over the protein and lettuce (adjust to taste).

Finish and serve: Add a dollop (about 2 tbs) of sour cream to each bowl and sprinkle with chopped cilantro if using. Serve with remaining lime wedges on the side for squeezing. Serve immediately so the tortilla bowls stay crisp.