Taco Salad Recipe

Form and fry shells

Warm 1–2 large stainless steel or ceramic bowls in the oven at 350°F (optional) or use a tortilla press. Heat vegetable oil in a deep skillet or pot to 350°F (175°C) — about 1/2" deep. Lightly sprinkle both sides of each large flour tortilla with a pinch of salt. Working one at a time, drape a tortilla over an inverted metal bowl or use tongs to fold into a bowl shape, submerging briefly in the hot oil. Fry 20–40 seconds per side until golden and crisp. Use tongs to transfer to a paper-towel lined baking sheet to drain. Repeat with remaining tortillas. Keep warm in a low oven (200°F) if desired.

Wash and dry the romaine and iceberg lettuces thoroughly. Chop or shred into bite-size pieces and combine in a large mixing bowl. Add drained black beans and corn; toss gently to combine.

Cook ground beef: Heat a skillet over medium-high heat. Add the ground beef and break up with a spatula. Cook 6–8 minutes until browned and no pink remains. Drain excess fat if needed. Sprinkle taco seasoning over the beef, add 1/4 cup water, stir to combine, and simmer 2–3 minutes until sauce thickens. Remove from heat and set aside.

Pico de Gallo

In a small bowl combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño (if using), 1/2 of the lime juice (about 1/2 lime), 1/2 tsp salt, and 1/8 tsp black pepper. Stir and taste; adjust salt or lime to preference. Let sit 5–10 minutes for flavors to meld.

Guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork to desired texture. Add the remaining lime juice, 1/2 tsp salt, and 1/8 tsp black pepper, and 1 tbsp chopped cilantro. Stir and taste; adjust seasoning. Cover with plastic wrap pressed to surface to prevent browning until ready to serve.

Prepare toppings: portion out shredded cheddar, sour cream, pickled jalapeños and hot sauce. Keep refrigerated until assembly to maintain freshness.

Assemble each taco salad: place one warm tortilla shell on a plate. Add 2 cups of the lettuce and bean mixture into the shell. Spoon 1/4 to 1/3 cup seasoned ground beef (or a mix of beef and extra beans) on top. Spoon 2–3 tablespoons pico de gallo and 2–3 tablespoons guacamole over the meat. Sprinkle about 1/4 cup shredded cheddar. Add a dollop (about 2 tbsp) of sour cream and a few pickled jalapeño slices or a drizzle of salsa/hot sauce if desired. Garnish with chopped green onions and a lime wedge.

Serve immediately while the tortilla shell remains crisp. Provide extra lime wedges, salsa, or hot sauce on the side.