Taco Salad Recipe
Tortilla chips with ground beef, cheddar jack cheese, lettuce, and tomato served with ranch and salsa.
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Ingredients
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Seasoned Ground Beef
Salad Base & Toppings
Dressings & Sides
Method
Seasoned Ground Beef
Heat a large skillet over medium-high heat. Add 1 tsp oil and swirl to coat.
Add the chopped onion and sauté 3–4 minutes until softened and translucent.
Add the minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.
Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until browned with no pink remaining, about 6–8 minutes.
Drain excess fat from the skillet if there is a lot (leave a small amount for flavor).
Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook 30–60 seconds to toast the spices.
Add the tomato paste and 1/4 cup water, stir to combine and loosen any browned bits from the pan. Simmer 2–3 minutes until sauce is slightly thickened and coats the beef. Taste and adjust salt/pepper if needed. Remove from heat and set aside.
Salad Base & Toppings
Wash and dry the romaine lettuce. Chop into bite-sized pieces and place in a large mixing bowl.
Seed and dice the tomato to avoid excess moisture, then add to the bowl with lettuce.
Just before serving, gently toss the salad ingredients to combine.
Spread the tortilla chips on a large serving platter or divide into individual bowls. You can also place chips on top of the tossed salad for immediate serving so they stay crisp.
Spoon the warm seasoned ground beef evenly over the chips and/or salad. The warmth will slightly melt the cheese and meld flavors.
Sprinkle additional shredded cheese on top if desired so it melts slightly from the warm beef.
Dressings & Sides
Arrange ranch dressing and salsa in small bowls or drizzle over the assembled salad as preferred. Offer additional lime wedges for squeezing over the salad.
Serve immediately so the tortilla chips remain crisp. If making ahead, keep chips separate and assemble within 15 minutes of serving.