Ingredients (~6-8 servings)
- 1 Tbsp olive oil
- ~2 lbs lean ground beef
- 1 1/4 cups bottled fire roasted salsa
- 1 Tbsp chili powder
- 1 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
- 1 large head romaine lettuce, chopped
- 6 oz tortilla chips, lightly crumbled
- 1 1/2 cups shredded Mexican cheese blend
- 3 roma tomatoes, diced
- 1 large avocado, diced (optional)
- 1/2 cup sour cream or Mexican crema (optional)
- 1/3 cup chopped red onion (optional)
Brown the Ground Beef
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Crumble in the beef in chunks and let it sear without moving it for ~3 minutes until browned on the bottom.
Turn and break up the beef with a spoon; continue cooking until cooked through, ~5-7 more minutes.
The goal is to get some good browning on the meat rather than just graying it out.
Season and Finish the Beef Mixture
Drain the fat from the beef, then stir in the salsa, chili powder, and cumin.
Season with salt and pepper to taste and heat through for ~1 minute to let the spices bloom.
Remove from heat and stir in the fresh cilantro.
The cilantro will wilt slightly from the residual heat, which is exactly what you want.
Assemble the Salads
Layer the chopped lettuce among individual plates or bowls.
Top each serving with the lightly crumbled tortilla chips, then the seasoned beef mixture while it’s still warm.
Add the shredded cheese, diced tomatoes, and any optional toppings like avocado, sour cream, and red onion.
Serve immediately while the beef is still warm and the chips are crispy.
Taco Salad
Ingredients
Ingredients (~6-8 servings)
- 1 Tbsp olive oil
- ~2 lbs lean ground beef
- 1 1/4 cups bottled fire roasted salsa
- 1 Tbsp chili powder
- 1 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
- 1 large head romaine lettuce, chopped
- 6 oz tortilla chips, lightly crumbled
- 1 1/2 cups shredded Mexican cheese blend
- 3 roma tomatoes, diced
- 1 large avocado, optional, diced
- 1/2 cup sour cream or Mexican crema, optional
- 1/3 cup chopped red onion, optional
Instructions
- Heat olive oil in skillet over medium-high heat.
- Brown ground beef in chunks for 3 minutes without moving.
- Break beef, cook 5-7 more minutes until done.
- Drain fat and add salsa, chili powder, and cumin.
- Season with salt and pepper, heat 1 minute.
- Stir in fresh cilantro.
- Layer lettuce in serving dishes.
- Top with crumbled tortilla chips and warm beef.
- Sprinkle cheese and tomatoes.
- Add optional toppings like avocado, sour cream, and red onion.
- Serve immediately.