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Classic Taco Salad Recipe

This is your go-to recipe for authentic, delicious taco salad packed with seasoned beef, crispy tortilla strips, and fresh toppings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Plat principal, Salad, Salade, Vegetable
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Name: For the Seasoned Beef
Ingredients:
  • - 450 g 1 pound ground beef
  • - 2 tablespoons taco seasoning
  • - 2 tablespoons tomato paste
  • - 30 ml 2 tablespoons water
  • - Kosher salt to taste
  • - Freshly ground black pepper to taste
Name: For the Crispy Tortilla Strips
Ingredients:
  • - 2 10cm / 4-inch corn tortillas, cut into 0.6 cm (¼-inch) strips
  • - 500 ml 2 cups vegetable oil, for frying
  • - Kosher salt for seasoning
Name: For the Salad
Ingredients:
  • - 2 heads romaine lettuce coarsely chopped
  • - 1 15-oz / 425g can black beans, drained and rinsed
  • - 250 g about 1½ cups cherry tomatoes, halved
  • - 100 g 1 cup shredded cheddar cheese
  • - 120 ml ½ cup pico de gallo
  • - 120 ml ½ cup sour cream
  • - ¼ cup fresh cilantro coarsely chopped
  • - Kosher salt for seasoning lettuce

Equipment

  • Large cast-iron skillet
  • Large skillet (for frying)
  • Wooden spoon or spatula
  • Slotted spoon or tongs
  • Mixing bowl
  • Salad tongs or large spoons
  •  Paper towels
  • Knife & cutting board

Method
 

Name: Step 1 – Cook the Seasoned Beef (5-7 minutes)
    instructions:
    1. - Place a large cast-iron skillet over medium-high heat. Once hot, add the ground beef and break into crumbles with a wooden spoon.
    2. - Season with salt and pepper. Cook until no longer pink, about 4-5 minutes.
    3. - Add taco seasoning, tomato paste, and water. Stir to coat the beef evenly.
    4. - Continue cooking 2-3 more minutes until browned, saucy, and deeply colored.
    5. - Remove from heat. Residual heat will keep beef warm.
    6. - *Note:* Water helps the seasoning and tomato paste distribute evenly.
    Name: Step 2 – Fry the Tortilla Strips (2-3 minutes)
      instructions:
      1. - Cut tortillas into strips about 0.6 cm (¼-inch) wide.
      2. - Heat vegetable oil to about 1.3 cm (½-inch) depth in a skillet over medium-high.
      3. - Test oil with a small piece of tortilla – it should sizzle immediately.
      4. - Fry strips in batches until golden brown and crispy, 1-2 minutes total.
      5. - Transfer to paper towels and season with salt while hot.
      6. - *Pro tip:* They continue to crisp as they cool.
      Name: Step 3 – Prepare the Salad Base (3 minutes)
        Instructions:
        1. - Add chopped romaine lettuce to a large bowl. Season with a pinch of salt.
        2. - Add halved cherry tomatoes and drained black beans.
        3. - Add the cooked beef mixture.
        4. - Toss with salad tongs until evenly combined.
        Name: Step 4 – Add the Toppings
          Instructions:
          1. - Sprinkle shredded cheddar over the salad (it will slightly melt).
          2. - Add spoonfuls of pico de gallo.
          3. - Scatter cilantro over everything.
          4. - Place dollops of sour cream around the salad.
          Name: Step 5 – Finish and Serve
          1. Instructions:
          2. - Top with crispy tortilla strips just before serving to avoid sogginess.
          3. - Serve immediately while beef is warm and tortilla strips are crispy.
          4. - *Serving suggestion:* Present in a large bowl at the table, or portion into individual bowls.

          Notes

            • For a lighter option, substitute ground turkey or chicken. 
            • Make it gluten-free by ensuring your taco seasoning and tortillas are certified gluten-free. 
            • You can bake the tortilla strips instead of frying – brush with oil and bake at 200°C (400°F) for 8-10 minutes, flipping halfway. 
            • Add avocado, jalapeños, or hot sauce for extra flavor.
          tags: ["taco salad", "Tex-Mex", "gluten-free option", "beef recipes", "quick dinners"]