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Crunchy Beef Taco Salad
Rachel Kim

Crunchy Beef Taco Salad

Taco salad day was defined by seasoned ground beef, shredded lettuce, orange cheese and a bag-like crunch from corn chips. This recipe makes six dinner bowls from one skillet, not a cafeteria steam table. Let the beef cool for five minutes before assembly so it does not wilt every shred of lettuce on contact.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 2 tbsp mild chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 cup water
  • 1 large head iceberg lettuce shredded
  • 2 cups crushed corn chips
  • 2 cups shredded mild cheddar
  • 2 medium tomatoes diced
  • 1 can 15 oz pinto beans, drained
  • 1 cup mild salsa
  • 1/2 cup sour cream

Method
 

  1. Brown beef in a large skillet and drain excess fat.
  2. Add chili powder, cumin, garlic powder, salt and water and simmer until thick, about 4 minutes.
  3. Let the beef cool for 5 minutes while arranging lettuce in six shallow bowls.
  4. Divide beans, tomatoes, seasoned beef and cheddar over the lettuce.
  5. Add crushed corn chips immediately before serving.
  6. Serve with mild salsa and sour cream for spooning over each bowl.