Taco Salad Recipe
This Taco Salad Recipe is loaded with seasoned ground beef, lettuce, tomatoes, and cheese in a tortilla bowl with chipotle ranch dressing.
Ingredients
- ½ cup + 4 tablespoons avocado oil
- 4 extra large flour tortillas
- 8 corn tortillas
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 head romaine lettuce, cut into bite-size pieces
- 2 thinly sliced green onions
- 1 peeled, small diced small red onion
- 1 peeled, cored, medium diced avocado
- 1 cup cherry tomatoes, sliced in half
- 15- ounce can drained black beans
- 15- ounce can drained corn
- 1 cup shredded Mexican-blend cheese
- ½ cup sour cream
- Chipotle ranch dressing
Instructions
- Add 1 to 2 tablespoons of avocado oil to a large non-stick skillet over medium heat.
- Next, add in a flour tortilla and cook for 30 to 45 seconds per side or until dark brown spots form.
- Immediately transfer it to a small to medium-sized oven-safe bowl and press down in the center using a drinking glass to mold it into a bowl-like shape. Repeat the process with 3 more flour tortillas. Ensure the flour tortillas are in the bowls and on a sheet tray, and bake in the oven on a middle rack at 350° for 14 to 15 minutes or until lightly browned and crisp. Set aside to cool.
- Cut the corn tortillas into thick strips.
- Add about ½ cup of avocado oil to a medium or large-sized non-stick skillet over low to medium heat.
- Fry the corn tortilla strips in batches for 30 to 45 seconds or just until crisp.
- Let them drain on paper towels to get rid of any excess oil.
- Add the ground beef to a large non-stick skillet over medium-high heat and immediately flatten it out. After 30 seconds of frying, sprinkle 2 to 3 tablespoons of the taco seasoning and mix it in.
- Break up the ground beef into bite-size pieces and cook until they are browned and cooked throughout. Set it to the side.
- Prepare the lettuce and vegetables.
- Fill the cooled flour tortilla bowl with lettuce, ground beef, and desired vegetable toppings and cheese.
- Add on your desired dressing and serve.
Notes
I suggest for making my taco salad recipe to add a little water to the ground beef before cooking. It keeps the meat nice and juicy and makes sure the seasoning spreads evenly. I always do this because it makes the beef taste better and the whole salad comes out great.
Shape the tortilla bowls while hot: I always shape the flour tortillas right after cooking them in the pan because they’re much easier to mold while they’re still warm and flexible.
Keep the oil at the right temperature: When I fry the corn tortilla strips, I keep the oil at a steady medium heat. If it gets too hot, they brown too fast and can turn bitter.
Prep ahead for easy assembly: If I’m prepping ahead, I keep all the toppings, beef, and dressing separate. That way, everything stays fresh and crisp until it’s time to build the salads.
Make it your own: This salad is easy to customize. Sometimes I swap out the protein for grilled chicken or skip the beans if I want to keep it lighter. It’s all about making it work for you.
Make-Ahead: Keep the dressing and the salad accompaniments separate, but you can prepare this up to 2 days ahead for freshness.
How To Store: If you can keep the dressing separate, cover and keep it in the refrigerator for up to 3 days.
How to Reheat: Add the desired amount of beef to a non-stick skillet over low heat and heat until hot.
Nutrition
Calories: 970kcalCarbohydrates: 83gProtein: 42gFat: 53gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 115mgSodium: 1295mgPotassium: 1160mgFiber: 14gSugar: 11gVitamin A: 1621IUVitamin C: 19mgCalcium: 510mgIron: 7mg