Taco salad comes in many different types, including ones with avocado, chicken, turkey, or vegetarian ingredients. However, the recipe I am sharing is a basic one. I don't think it's accurate to call this dish a salad because it is quite substantial and filling. It could easily serve as a complete lunch or dinner.
Recipe instructions Taco Salad with Ground Beef
Heat a skillet on medium-high heat and add olive oil. Put the beef in the pan and intermittently use a spatula or wooden spoon to break it up while it browns. Avoid breaking the meat up constantly or it will be too fine.
While the meat browns, prepare all the remaining ingredients. Making this taco salad isn't just enjoyable for the taste, but also because it can be ready to serve in 30 minutes. Using time efficiently means that the meat can be cooked by the time you're ready to assemble.
Turn the heat to medium after the ground beef has fully browned, then sprinkle the taco seasoning over it and stir to coat the meat. After that, add water to the pan and stir again to make sure there are no dry spots or clumps of seasoning. Let the meat simmer and the sauce reduce by stirring occasionally until the meat is slightly damp but not mushy. This should take around 5-8 minutes.
Set the beef aside but keep it warm, and do not drain.
Main dish salads can be served in pasta bowls or any large platter or bowl.
For each serving, layer the ingredients in the following order: 1 tostada, 1 cup lettuce, 1/2 cup meat, 1/4 cup cheese, 1/3 cup tomatoes, sprinkle of chopped onion, 2 tablespoons olives, and 1 more tostada. Add 1 tablespoon sour cream and 2 tablespoons salsa. Serve with lime wedges for squeezing.
Just like a well-made salad, the key to a great taco salad is in the composition and proportions of each ingredient. Layering each ingredient in the suggested order will not only enhance its presentation on the table but also keep the sour cream cool and the chips crunchy until it's time to eat.