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Restaurants›Social Cantina Bloomington›Taco Salad Recipe

Taco Salad Recipe

Name: Social Cantina Bloomingtons TACO SALAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef (80/20 or 85/15); 0.5 cup yellow onion, finely diced; 2 pcs garlic cloves, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp tomato paste; 0.5 cup beef or chicken broth (or water); 1 tsp vegetable oil (or olive oil); 6 cups romaine lettuce, core removed and chopped; 1 cup shredded Mexican blend cheese (cheddar/ Monterey Jack); 1 cup pico de gallo (fresh salsa); 0.75 cup guacamole; 0.5 cup black beans, rinsed and drained (optional); 0.5 cup corn kernels (fresh, canned drained, or thawed frozen); 1 cup tortilla chips, crushed or whole for garnish; 2 tbsp fresh cilantro leaves (optional), chopped; 2 pcs lime wedges (for serving); 0.5 cup sour cream or Greek yogurt; 2 tbsp mayonnaise; 2 tbsp fresh lime juice; 2 tbsp cilantro, chopped; 0.5 tsp honey or agave (optional, to balance acidity); 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp water (to thin, if needed)

Inspired by Social Cantina Bloomington

Time35m

Serves4

chopped romaine, mixed cheese, pico de gallo, guacamole, & seasoned ground beef

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Ingredients

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For the seasoned ground beef

1 lb lean ground beef (80/20 or 85/15)

1/2 cup yellow onion, finely diced

2 pcs Garlic cloves, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp tomato paste

1/2 cup beef or chicken broth (or water)

1 tsp vegetable oil (or olive oil)

For the salad base

6 cups romaine lettuce, core removed and chopped

1 cup shredded Mexican blend cheese (cheddar/ Monterey Jack)

1 cup pico de gallo (fresh salsa)

3/4 cup Guacamole

1/2 cup black beans, rinsed and drained (optional)

1/2 cup corn kernels (fresh, canned drained, or thawed frozen)

1 cup tortilla chips, crushed or whole for garnish

2 tbsp fresh cilantro leaves (optional), chopped

2 pcs Lime wedges (for serving)

For the dressing (quick cilantro-lime crema)

1/2 cup sour cream or Greek yogurt

2 tbsp Mayonnaise

2 tbsp Fresh lime juice

2 tbsp cilantro, chopped

1/2 tsp honey or agave (optional, to balance acidity)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tsp water (to thin, if needed)

Method

For the seasoned ground beef

Prepare and brown

Heat a large skillet over medium-high heat. Add 1 tsp oil. When shimmering, add the diced onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it up with a spatula. Cook 6–8 minutes until browned and no longer pink, stirring occasionally to crumble it finely.

Drain excess fat if desired, leaving a tablespoon in the pan for flavor. Reduce heat to medium.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add the tomato paste and mix to coat the meat. Pour in 1/2 cup broth (or water), stir, and simmer 3–4 minutes until sauce thickens and flavors meld. Taste and adjust salt or spice. Keep warm while assembling salad.

For the dressing (quick cilantro-lime crema)

In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, fresh lime juice, chopped cilantro, honey (if using), salt, and pepper until smooth.

If the dressing is too thick, whisk in water, 1 teaspoon at a time, until you reach a pourable but creamy consistency. Adjust lime, salt, or cilantro to taste. Refrigerate until ready to use.

For the salad assembly

Place the chopped romaine in a large salad bowl or divide among 4 individual bowls (about 6 cups total for 4 servings).

Scatter shredded cheese evenly over the lettuce.

Add black beans and corn in separate small piles (optional), then spoon warm seasoned ground beef over the center of the salad.

Top with pico de gallo and dollops of guacamole around the salad so each serving can take some.

Drizzle the cilantro-lime crema over the salads or serve it on the side. Squeeze lime wedges over each portion if desired.

Garnish with crushed or whole tortilla chips and chopped cilantro. Serve immediately so chips stay crisp.