Shiloh's Taco Salad Recipe

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. When hot, add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown beef and season

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 5–6 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.

Add seasoning and simmer

Stir in chili powder, ground cumin, paprika, dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 tablespoon tomato paste and 1/4 cup water, scrape up any browned bits, and reduce heat to medium-low. Simmer gently for 3–4 minutes until the mixture thickens and flavors meld. Taste and adjust salt or spice.

Transfer the cooked taco meat to a bowl and set aside to cool slightly while you prepare the salad components.

In a very large bowl, combine shredded romaine and shredded iceberg lettuces. Add the halved cherry tomatoes, diced red bell pepper, sliced green onions, and chopped cilantro. Toss to combine so vegetables are evenly distributed.

Add the drained and rinsed black beans and corn kernels to the salad bowl. If using a raw jalapeño, add the minced jalapeño now (use less or omit for milder flavor). Gently toss to incorporate.

Fold in the diced avocado right before serving to keep it from browning, or toss avocado with a squeeze of lime if prepping ahead.

Make dressing

In a small bowl or jar, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and creamy. Taste and adjust lime, salt, or honey to preference.

Drizzle about half of the citrus-lime dressing over the combined salad greens, vegetables, beans and corn. Toss gently to coat. Add the warm seasoned ground beef and toss lightly to distribute the meat throughout the salad.

Sprinkle the shredded cheddar cheese over the top, then break the tortilla chips into bite-size pieces and scatter them across the salad for crunch.

If desired, add additional dressing on the side and garnish with extra cilantro leaves, sliced radishes, and lime wedges. Serve immediately so chips remain crunchy.