📝 About This Recipe
Born from the vibrant fusion of Northern Mexican flavors and American comfort, this Taco Salad is a masterclass in contrasting textures and temperatures. We elevate the 1960s classic by pairing fire-roasted, spiced ground beef with crisp iceberg lettuce, buttery avocado, and a tangy homemade lime-cilantro dressing. Served in a warm, shatteringly crisp tortilla bowl, it’s a colorful celebration of Tex-Mex heritage that delivers a crunch in every single bite.
🥗 Ingredients
The Beef Base
- 1 lb Ground Beef (80/20 lean-to-fat ratio for maximum flavor)
- 1/2 cup Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Taco Seasoning (blend of chili powder, cumin, smoked paprika, and oregano)
- 1/4 cup Beef Broth (to keep the meat moist and saucy)
The Fresh Salad Bed
- 1 head Iceberg Lettuce (shredded into thin ribbons)
- 1 cup Cherry Tomatoes (halved)
- 1 can Black Beans (15oz, rinsed and drained)
- 1/2 cup Sweet Corn (fresh or frozen and thawed)
- 1 cup Sharp Cheddar Cheese (freshly grated)
- 2 pieces Avocado (sliced or diced)
Zesty Lime Crema & Garnish
- 1/2 cup Sour Cream (or Greek yogurt for a lighter version)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2 tablespoons Pickled Jalapeños (optional for heat)
- 4 pieces Large Flour Tortillas (baked into bowl shapes)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly brush both sides of the large flour tortillas with oil and press them into oven-safe bowls or taco shell molds. Bake for 8-10 minutes until golden and crisp; set aside to cool.
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2
In a large skillet over medium-high heat, add the ground beef and cook until browned, breaking it up with a wooden spoon into small crumbles.
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3
Add the diced onions to the skillet with the beef and sauté for 3-4 minutes until the onions are translucent.
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4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
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5
Sprinkle the taco seasoning over the meat and pour in the beef broth. Reduce heat to low and simmer for 5 minutes until the liquid has mostly evaporated, leaving a glossy, flavorful coating on the beef.
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6
While the meat simmers, prepare the dressing by whisking together the sour cream, lime juice, and chopped cilantro in a small bowl. Thin with a teaspoon of water if needed for drizzling consistency.
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7
Core and shred the iceberg lettuce into thin, bite-sized strips. This provides the classic 'crunch' essential to a Tex-Mex salad.
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8
Begin assembly by placing a generous handful of shredded lettuce at the bottom of each crispy tortilla bowl.
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9
Layer on the rinsed black beans, sweet corn, and halved cherry tomatoes evenly across the four bowls.
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10
Spoon the warm, seasoned beef mixture directly over the vegetables. The heat from the beef will slightly wilt the lettuce and begin to melt the cheese.
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11
Immediately sprinkle the freshly grated cheddar cheese over the hot beef so it gets perfectly gooey.
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12
Top each bowl with avocado slices and pickled jalapeños if you desire a spicy kick.
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13
Drizzle the Zesty Lime Crema over the top in a zig-zag pattern for a professional finish.
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14
Serve immediately while the beef is warm and the tortilla bowl is crunchy.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. To keep the salad from getting soggy, ensure your beans and corn are thoroughly drained and patted dry. If you don't have tortilla bowls, use a heavy handful of thick-cut restaurant-style tortilla chips at the bottom of a regular bowl. For an extra layer of flavor, char the corn in a dry pan for 2 minutes before adding it to the salad. Make sure the beef has a little bit of 'sauce' left in the pan; this acts as a secondary dressing for the lettuce underneath.
🍽️ Serving Suggestions
Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) or a classic Lime Margarita. Serve with a side of extra-chunky salsa verde for those who like more acidity. A side of Mexican Street Corn (Elote) makes this a complete feast. For a dessert pairing, warm churros with chocolate dipping sauce are the perfect finish.