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Salads

Taco Salad

Ingredients

  • 2 tablespoons neutral oil
  • 1 pound ground beef
  • Salt
  • 1 medium yellow onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons chili powder
  • 3 garlic cloves, finely chopped
  • 1 (15.5-ounce) can pinto beans, drained
  • 1/2 cup reserved bean liquid
  • Corn chips (preferably Fritos)
  • 2 cups grated Colby or Cheddar cheese
  • 1 head iceberg lettuce, shredded
  • 1 large beefsteak tomato, chopped
  • 1 avocado, chopped
  • 2 limes, cut into wedges
  • 1/2 cup sour cream
  • Hot sauce, for serving

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Add ground beef and onion and cook without stirring until browned.
  3. Drain excess fat if necessary.
  4. Add cumin, oregano, chili powder, and garlic.
  5. Break beef into crumbles and cook until spices become aromatic.
  6. Add beans and reserved bean liquid.
  7. Simmer until most of the liquid has reduced.
  8. Taste and adjust seasoning.
  9. Arrange corn chips on serving plates.
  10. Top with beef mixture, cheese, lettuce, tomato, and avocado.
  11. Squeeze lime juice over top and season lightly with salt.
  12. Add more corn chips, sour cream, and cheese.
  13. Serve immediately with hot sauce.