Taco Salad Recipe

Shape and bake/fry tortillas

Preheat oven to 375°F (190°C) if baking. Lightly brush both sides of four large flour tortillas with vegetable oil and sprinkle a little salt. Drape each tortilla over an inverted oven-safe bowl (or in a muffin tin for smaller bowls) to form a bowl shape and bake for 10–12 minutes, rotating midway, until golden and crisp. Alternatively, heat 1/2 inch vegetable oil in a skillet over medium heat and fry one tortilla at a time, pressing with a spatula into an inverted wire rack or bowl shape for about 30–45 seconds per side until golden and crisp. Drain on paper towels and cool to hold shape.

Prepare spiced beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook 2–3 minutes until softened. Add 1 cup lean ground beef and cook, breaking up with a spoon, until browned (about 6–8 minutes). Drain excess fat if necessary. Add 1 teaspoon minced garlic, 2 tablespoons taco seasoning and 1/4 cup tomato sauce or water. Stir to combine and simmer 2–3 minutes until sauce is absorbed and beef is well coated. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Prepare spiced chicken

If using chicken instead of beef: heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook 2–3 minutes. Add 1 cup finely diced chicken breast and cook, stirring, until cooked through and starting to brown, about 6–8 minutes. Add 1 teaspoon minced garlic, 2 tablespoons taco seasoning and 1/4 cup tomato sauce or water. Stir and simmer 2–3 minutes until flavors meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Divide 6 cups chopped romaine hearts evenly among the four prepared tortilla bowls (about 1.5 cups per bowl).

Top the lettuce in each bowl with evenly distributed diced tomato (about 1 cup total), 1/2 cup sliced black olives, 1 cup shredded cheddar cheese, and 1/4 cup sliced green onion. Sprinkle chopped cilantro over each if using.

Spoon about 1/2 to 3/4 cup of the warm spiced beef or chicken into each tortilla bowl on top of the salad (adjust with preference).

Top each assembled taco salad with about 3 tablespoons salsa and 2 tablespoons sour cream. Garnish with a lime wedge on the side for squeezing over the salad.

Serve immediately so the tortilla bowls remain crisp. If preparing ahead, keep the warm protein and tortilla bowls separate and assemble just before serving.