Classic Taco Salad Recipe

Cook aromatics

Heat a large skillet over medium-high heat. If using very lean beef, add 1 teaspoon vegetable oil; otherwise no oil is needed. Add chopped onion and cook 3–4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet and break it up with a spatula. Cook 5–7 minutes until browned, stirring occasionally to crumble and ensure even cooking.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and tomato paste. Mix thoroughly so the spices coat the meat and the tomato paste is distributed. Pour in the broth (or water), bring to a gentle simmer, reduce heat to medium-low, and cook 3–4 minutes until slightly thickened. Taste and adjust salt or spice. Remove from heat and set aside to cool slightly.

Whisk together Greek yogurt (or sour cream), mayonnaise, fresh lime juice, lime zest, honey, ground cumin, salt, and black pepper in a small bowl until smooth. Add 1 teaspoon water if the dressing is too thick; adjust lime, salt, or honey to taste. Chill in the refrigerator while preparing other components to let flavors meld.

Prepare vegetables

Combine chopped romaine and shredded iceberg in a large bowl. Add halved cherry tomatoes, diced red bell pepper, sliced red onion, corn, and rinsed black beans. Toss gently to combine.

Assemble salad

Spread the salad mixture on a large serving platter or keep in the bowl. Spoon the warm taco meat evenly over the top (or serve on the side if you prefer). Scatter shredded cheddar, diced avocado, and lightly crushed tortilla chips over everything.

Dress and garnish

Drizzle the creamy lime dressing over the salad to taste (start with about half the dressing and add more as desired) and toss gently so chips remain somewhat crunchy. Sprinkle chopped cilantro, pickled jalapeños (if using), and extra cilantro leaves. Serve with lime wedges on the side for squeezing.

Serve immediately so tortilla chips retain some crunch. If making ahead, keep taco meat, dressing, avocado, and chips separate and assemble just before serving. Leftover dressed salad will soften; store components separately in airtight containers in the refrigerator for up to 3 days (meat 3–4 days).