A bowl of beef taco salad with seasoned ground beef, crisp lettuce, cherry tomatoes, shredded cheddar cheese, black beans, and crunchy tortilla strips on a rustic wooden table. Drizzled with creamy dressing and garnished with fresh cilantro, with a serving spoon lifting a portion to showcase the vibrant ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Beef Taco Salad

Portions:4
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Ingredients

  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Taco Seasoning
  • 2 tbsp. tomato paste
  • vegetable oil
  • 2 corn tortillas cut into 1/4″ strips
  • 2 heads romaine lettuce chopped
  • 1 pt. cherry tomatoes halved
  • 1 can black beans drained and rinsed
  • 1 c. shredded Cheddar
  • 1 c. Pico de Gallo
  • sour cream
  • ¼ c. fresh chopped cilantro

Instructions

  • In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon.
  • Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste.
  • Cook through, about 5.
  • Turn off heat and set aside.
  • In a sauté pan, add about 1/2″ of vegetable oil.
  • Heat until hot but not smoking, then fry tortilla strips until golden brown.
  • Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.
  • Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat.
  • Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.
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Recipe Category Beef / Salad / Taco’s
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