Taco Salad

How to Make Taco Salad

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1. Brown the beef in a large frying pan over medium-high heat for 8 minutes, breaking it up.

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2. Stir in the chilli powder, cumin, paprika, garlic powder, onion powder, oregano and salt, add the water, and simmer for 4 minutes, until moist but not wet. Let it cool for 5 minutes.

   Mark done Start 4 min timer

3. Whisk the sour cream, salsa and lime juice together with 1 tbsp of water to make a pourable dressing.

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4. Put the lettuce in a large bowl with the tomatoes, black beans, sweetcorn, spring onions and half the cheese.

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5. Add the warm beef and the avocado, drizzle with about half of the dressing and toss gently.

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6. Scatter over the rest of the cheese and the crushed tortilla chips, and serve with the remaining dressing.

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Tips for Making Taco Salad

• Cool the beef for a few minutes before it goes on the lettuce. Hot meat wilts the leaves in seconds.
• Add the tortilla chips last, at the table. They soften quickly in the dressing, and it is the crunch that makes it a taco salad.
• Keep the dressing thick. A thin dressing pools at the bottom of the bowl, whereas a thick one clings to the lettuce and the beans.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Taco Salad

• Guacamole
• Lime wedges
• Mexican street corn

Storing & Reheating Taco Salad

Store the components separately in the fridge for up to 3 days and assemble as needed. The dressed salad is best eaten straight away.

Taco Salad FAQ: Common Questions

Taco Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.