MOVE OVER, BURRITO BOWL—CLASSIC TACO SALAD WILL ALWAYS HAVE OUR HEARTS
Few dinner salads are more hearty and versatile than classic taco salad. Loaded with meat, veggies, and a fair amount of cheese, it’s got all the right things to make for an extra-satisfying weeknight dinner. I went for a classic version in this recipe, but the best thing about taco salad is how customizable it is. Prepare all your favorite salad toppings and ingredients, then assemble throughout the week for the easiest make-ahead lunch or last-minute dinner. Follow my top tips below for all of my ideas on how to ace this salad, and make it completely your own:
Ingredients for the best taco salad:
— The base. Since this salad has some rather hefty toppers, I prefer a sturdy, crunchy green for my base. Romaine or iceberg lettuce are the obvious choices, but other hearty greens like endive or radicchio would work just as well.
— The protein. Ground beef is the classic, but if you're looking for something lighter, ground chicken or turkey would be just as good. Looking to make this vegetarian? Sub out the meat for sliced mushrooms or your favorite plant-based ground meat alternative.
— The veggies. I stuck with the most classic veggie choices, but that doesn’t mean you can’t improvise! Bell peppers, pickled jalapeños, fresh or frozen corn, or chopped red onion would all be great additions. After all, this is a salad, so the more veggies, the merrier!
— The crunch factor. I happen to think the best part of this salad is the crunchy fried corn tortillas on top. If you prefer flour tortillas, you can totally use those instead!
— Complete your bowl. To add a bit of creaminess, I finished the taco salad off with a scoop of sour cream, and shredded cheddar cheese. If you prefer a different cheese (cotija would be an excellent choice), feel free to swap that out! Craving some heat? Add your favorite hot sauce to kick things up a notch.
How to make taco salad:
— The salad. The first step in making your taco salad is to make your beef. After cooking and seasoning your beef, you'll fry your tortilla strips until golden brown. Next, it's time to assemble your entire salad. Layer your lettuce in your bowl and season to taste with salt, then add on your first layer of ingredients (tomatoes, beans, and beef), toss to combine, then add cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream and any desired extra toppings, and get ready to serve.
— The dressing. You might notice that I don't have a dressing for this salad. I found that all I truly needed was a dollop of sour cream in our bowl for creaminess to tie everything together. If you want more of a dressing, try adding some taco seasoning and lime juice to your sour cream to create a thinner, more pourable condiment. Not a fan of sour cream? Check out these 10 sour cream substitutes.
Should taco salad be served hot or cold?
This is kind of up to you! If the beef is still warm, it might cause some wiltage in the lettuce, but there is something to be said about the contrast between the cold, crisp lettuce and the warm, tender beef. If you’d prefer to serve this fully cold, you can cook the beef and chill it in the fridge until you're ready to serve.
Storage & make ahead:
Because of the assembly factor of this salad, it makes for a perfect make-ahead meal. Prep your toppings and cook your meat ahead of time, then store in separate containers in the fridge for 3 to 4 days. Whenever you’re ready to dig in, assemble and serve!
Have you made this recipe? Let us know how you liked it in the comments below!
Yields: 4 servings
Prep Time: 20 mins
Total Time: 35 mins
Ingredients
- 1 lb.
ground beef
Kosher salt
Freshly ground black pepper
- 2 tbsp.
- 2 tbsp.
tomato paste
- 2 c.
(or more) vegetable oil
- 2
(4") corn tortillas, cut into 1/4" strips
- 2
heads romaine, chopped
- 2 1/2 c.
halved cherry tomatoes
- 1
(15-oz.) can black beans, drained, rinsed
- 1 c.
shredded cheddar
- 1/2 c.
pico de gallo
- 1/4 c.
chopped fresh cilantro
- 1/2 c.
sour cream
Directions
- In a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with salt and pepper. Add taco seasoning, tomato paste, and 2 tablespoons water. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat.
- Into another large skillet, pour oil to a depth of 1/2". Heat over medium-high heat until hot but not smoking. Fry tortilla strips until golden brown, about 2 minutes. Transfer to a paper towel-lined plate; immediately season with salt.
- In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef and toss to combine. Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.