Ingredients

2 tablespoons neutral oil (such as safflower or canola)

1 pound ground beef

Salt, to taste

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 bean liquid reserved

Corn chips (preferably Fritos), as desired

2 cups (4 ounces) coarsely grated Colby or Cheddar cheese, plus more for serving

1 small head iceberg lettuce, shredded

1 large beefsteak tomato, chopped

1 avocado, chopped

2 limes, cut into wedges

1/2 cup sour cream

Hot sauce, to serve

Instructions

Step 1: In a large cast-iron or stainless skillet over medium-high heat, heat the oil until it shimmers. Add the ground beef and press it into one even layer. Sprinkle evenly with salt and the chopped onion. Cook undisturbed until the beef is deeply browned on the bottom and slightly pink on top, and the onions are wilted, about 5 to 7 minutes. If excess fat accumulates, tilt the skillet and spoon it out.

Step 2: Sprinkle the cumin, oregano, chili powder, and garlic over the beef. Use a wooden spoon to break the meat into small crumbles and stir. Cook, stirring frequently, until the spices release their aroma and the meat is cooked through, about 2 minutes.

Step 3: Add the drained pinto beans and reserved bean liquid to the skillet. Scrape up any browned bits from the bottom. Simmer until the liquid is mostly reduced, about 2 minutes. Remove from heat, taste, and add more salt if needed.

Step 4: Spread corn chips evenly across the bottom of four serving plates. Divide the meat mixture evenly over the chips, then top with cheese, shredded lettuce, chopped tomato, and avocado. Squeeze lime juice over each salad and sprinkle lightly with salt. Finish by adding a handful of crushed corn chips, a dollop of sour cream, and extra cheese on top. Serve immediately with hot sauce on the side.

Tips & Variations

For a vegetarian option, substitute the ground beef with cooked lentils or textured vegetable protein.

Add a handful of chopped fresh cilantro for a burst of herbal freshness.

Use different types of beans such as black beans or kidney beans for varied texture and flavor.

Swap sour cream for Greek yogurt for a tangier and healthier alternative.

If you prefer a spicier salad, mix some diced jalapeños into the meat mixture or add extra hot sauce.

Storage

Store leftover taco salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the corn chips separate to maintain their crunch. When ready to eat, reheat the meat mixture gently on the stove and assemble the salad fresh. Avoid reheating the assembled salad to keep the lettuce crisp.

FAQs

Can I make the taco salad ahead of time?

It’s best to prepare the components in advance but assemble the salad just before serving. This keeps the lettuce crisp and the corn chips crunchy.