Taco Salad Recipe
w / choice of Soup
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Ingredients
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Alternates
Method
Alternates
- 1
Crisp the tortilla chips
Preheat oven to 350°F (175°C). Spread crushed tortilla chips on a baking sheet and bake 5–7 minutes until lightly toasted. Remove and set aside.
- 2
Brown the beef
Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until no pink remains.
- 3
Season the beef
Stir in taco seasoning and water. Simmer 3–5 minutes until the mixture thickens and coats the meat. Remove from heat.
- 4
Prepare vegetables and toppings
Wash and dry romaine lettuce; chop into bite-sized pieces. Halve cherry tomatoes. Finely dice red onion. Dice avocado. Roughly chop cilantro.
- 5
Warm beans and corn
Gently heat black beans and corn in a small pot or microwave, just until warmed through. Drain if needed and season lightly with salt.
- 6
Assemble the salad base
In a large serving bowl, place the chopped romaine. Top with warm beans, corn, tomatoes, and red onion.
- 7
- 8
Dress and finish
Drizzle salsa and lime juice over the salad. Add dollops of sour cream. Toss gently to combine or keep components separate for guests to build their own bowls. Crushed tortilla chips go on top just before serving for crunch.
- 9
Soup pairing (optional)
Offer a choice of soup on the side (e.g., chicken tortilla soup, black bean soup, or corn chowder). If chosen, ladle a small cup of soup alongside the taco salad.