Description
A vibrant and flavorful Taco Salad featuring seasoned ground beef, crispy tortilla strips, fresh romaine lettuce, juicy cherry tomatoes, black beans, shredded cheddar, and a dollop of creamy sour cream. This hearty and colorful salad combines Tex-Mex flavors in a satisfying dish perfect for lunch or a casual dinner.
Ingredients
Scale
For the Ground Beef
- 1 lb. ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp. store-bought or homemade taco seasoning
- 2 tbsp. tomato paste
- 2 tbsp. water
For the Tortilla Strips
- 2 cups (or more) vegetable oil
- 2 (4″) corn tortillas, cut into 1/4” strips
- Kosher salt, for seasoning
For the Salad
- 2 heads romaine, coarsely chopped
- 2 1/2 cups halved cherry tomatoes
- 1 (15-oz.) can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup pico de gallo
- 1/4 cup coarsely chopped or whole cilantro
- 1/2 cup sour cream
Instructions
- Cook the Beef: In a large cast-iron skillet over medium-high heat, add ground beef and break it up into small pieces with a wooden spoon. Season with kosher salt and freshly ground black pepper. Stir in taco seasoning, tomato paste, and 2 tablespoons of water. Cook, stirring occasionally, until the beef is browned and cooked through, about 5 minutes. Remove from heat.
- Prepare Tortilla Strips: Pour vegetable oil into another large skillet to a depth of 1/2 inch. Heat over medium-high heat until the oil is hot but not smoking. Fry the tortilla strips, turning them halfway through cooking, until they are golden brown, approximately 2 minutes. Use a slotted spoon or tongs to transfer the strips to a paper towel-lined plate and immediately season with salt to taste.
- Assemble the Salad: In a large bowl, add the chopped romaine lettuce and season with a pinch of salt. Add halved cherry tomatoes, drained and rinsed black beans, and the seasoned beef mixture. Toss everything gently to combine evenly.
- Add Toppings: Top the tossed salad with shredded cheddar cheese, pico de gallo, chopped cilantro, and the crispy tortilla strips.
- Serve: Dollop sour cream over the salad just before serving. Mix gently if desired or leave as a creamy topping. Enjoy immediately for best texture and flavor.
Notes
- Use fresh homemade taco seasoning or your favorite store-bought brand for convenience.
- Be careful when frying tortilla strips to avoid burning; remove as soon as they turn golden brown.
- You can substitute romaine with iceberg lettuce or mixed greens if preferred.
- For a lighter version, bake tortilla strips instead of frying them.
- To make this recipe vegetarian, replace ground beef with a plant-based protein or omit it entirely.
- Adjust the amount of sour cream or use a dairy-free alternative if needed for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing, Frying, Tossing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad serving
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
Keywords: taco salad, ground beef salad, Tex-Mex salad, taco seasoning, crispy tortilla strips, romaine salad, black bean salad
