Description
This vibrant Taco Salad combines perfectly seasoned ground beef, pinto beans, crunchy corn chips, fresh vegetables, and creamy toppings for a hearty, flavorful meal. Featuring a blend of spices like cumin, oregano, and chili powder, this dish is quick to prepare on the stovetop and perfect for a satisfying lunch or dinner.
Ingredients
Scale
Meat and Beans
- 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
Salad Base and Toppings
- 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
- Brown the Beef and Onions: In a large cast-iron or stainless steel skillet over medium-high heat, warm the neutral oil until it shimmers. Add the ground beef and press it into one even layer. Sprinkle evenly with salt and chopped onion. Cook undisturbed for 5 to 7 minutes until the bottom is deeply browned, the top is slightly pink, and the onions have wilted. If there is excess fat in the pan, tilt the skillet and spoon it out.
- Add Spices and Cook Through: Sprinkle the cumin, oregano, chili powder, and garlic over the beef. Using a wooden spoon, break the meat into small crumbles and stir continuously. Cook for about 2 minutes until the spices are aromatic and the meat is cooked through.
- Add Beans and Simmer: Stir in the drained pinto beans and reserved bean liquid, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for about 2 minutes until most of the liquid has reduced. Remove from heat and adjust salt to taste.
- Assemble the Salad: Evenly distribute corn chips on the bottom of four serving plates. Divide the beef and bean mixture over the chips evenly. Top with grated cheese, shredded lettuce, chopped tomato, and chopped avocado.
- Finish and Serve: Squeeze lime juice over each salad and lightly sprinkle with salt. Add a handful of crushed corn chips on top, a generous dollop of sour cream, and extra cheese if desired. Serve immediately with hot sauce on the side.
Notes
- For a spicier salad, add extra chili powder or a pinch of cayenne pepper during cooking.
- You can substitute ground turkey or chicken for a leaner option.
- To make it vegetarian, omit the beef and add extra beans or use a plant-based meat substitute.
- Use fresh lime juice for the best flavor boost.
- Serve immediately to keep corn chips crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: Taco Salad, ground beef taco salad, easy taco salad recipe, Tex-Mex salad, beef and bean salad
