It’s 90 degrees out, I haven’t done my hair in three days, and all I want for dinner is a taco salad with REAL crunch and REAL flavor. Is that so much to ask? Apparently not, because here we are!
Homemade crispy tortilla strips (yes, I’m frying them, it’s worth it), seasoned beef simmered with tomato paste so it actually tastes like something, sharp cheddar, fresh tomatoes, black beans, lime, cilantro, sour cream. Comes together in about 30 minutes and tastes like a taco shop salad but BETTER because you can put however much cheese you want on top.
This is my summer dinner forever now.
How to Keep the Tortilla Strips Crispy
Tortilla strips go from CRUNCHY to limp in about five minutes flat. Treat them right or watch your hard work vanish.
- Fry them LAST. Right before assembly. They wait for no one (and definitely won’t wait for you to chop cilantro).
- Paper towels, not a plate. Standing oil softens the surface fast.
- Salt immediately after frying. Hot strips hold seasoning. Cool ones shed it.
- Plate individually, not family-style. The big bowl lets moisture from lettuce, beans, and dressing creep in and wreck the crunch.
- Keep sour cream and pico ON TOP of the strips or to the side. Underneath means sogginess every time!
- Skip the plastic wrap before serving. Trapped steam is the enemy.
Make the Taco Salad (It’s Easy!)
It’s 90 degrees out and all I want for dinner is a taco salad with real crunch. So that’s what we’re making.
Start by chopping your romaine, dicing the tomatoes, draining the black beans, and slicing the corn tortillas into thin strips.
Keep the tortilla strips separated on a paper towel so they don’t stick together while you prep everything else.
Next, brown the ground chuck with salt and pepper, then stir in the taco seasoning, tomato paste, and a splash of water.
Let it simmer for a few minutes… and give it a taste.
While the beef simmers, fry the tortilla strips in about half an inch of hot oil until they’re golden and crispy.
Drain them on a paper towel and season with salt right away so it sticks.
Toss the lettuce, tomatoes, and black beans together with a little garlic salt, then pour the beef (and all those flavorful juices) right in and give it another toss.
Squeeze in fresh lime juice and you’re ready to plate.
Pile it into a bowl, then go in with the toppings: shredded sharp cheddar, pico de gallo, fresh cilantro, those crispy tortilla strips, and big dollops of sour cream.
Serve it immediately while the strips are still crunchy!
Can You Make Taco Salad Ahead?
- MAKE THE BEEF UP TO 3 DAYS AHEAD: The taco-seasoned meat gets BETTER as it sits (flavors meld together). Store covered in the fridge and reheat before assembling.
- TORTILLA STRIPS LAST 1 DAY CRISPY: Fry them that morning if possible, or stash in a sealed container for 24 hours. Add them LAST, always.
- CHOP, BUT DON’T COMBINE: Prep lettuce, tomatoes, and beans ahead in separate containers. Dressed lettuce wilts in MINUTES, so wait until serving.
- CHEESE AND CILANTRO HOLD UP: Shred and chop up to 2 days early. Keep covered in the fridge until assembly time.
Similar Recipes
- Cottage Cheese Taco Bowls
- Quick Meal Prep Cottage Cheese Taco Bowls
- High Protein Cottage Cheese Chicken Taco Bowl
- Mexican Street Corn Salad
- Hearty Sweet Potato and Cottage Cheese Taco Bowl
- Quick Southwest Salad
Crunchy Taco Salad
Ingredients
Method
- Chop the romaine lettuce into 1-inch pieces and set aside in a large mixing bowl. Dice the tomatoes into 1/2-inch cubes, then rinse and drain the black beans thoroughly. Chop the fresh cilantro and set aside. Slice the corn tortillas into 1/4-inch thin strips and lay them on a paper towel—keeping them separate prevents sticking.
- Heat a large skillet over medium-high heat and add the ground chuck with kosher salt and black pepper. Cook for about 5 minutes, breaking up the meat as it cooks, until it’s fully browned and no pink remains. Stir in the taco seasoning and tomato paste, then add the 1/4 cup water and simmer for 2-3 minutes to allow the flavors to meld. I like to taste the meat mixture at this point—sometimes a pinch more salt makes all the difference for the final dish.
- While the beef simmers, heat the corn oil in a separate skillet to 350°F (about 1/2 inch of oil should shimmer and ripple). Working in batches to avoid crowding, fry the tortilla strips for about 2 minutes until they’re golden brown and crispy. Transfer them to a paper towel-lined plate and immediately season with a light sprinkle of kosher salt. I find that salting them right after frying helps the seasoning stick better than adding it later.
- Pour the chopped lettuce from Step 1 into a large bowl and add the diced tomatoes and black beans. Sprinkle the 1/4 teaspoon garlic salt over the greens and toss gently to combine. Pour the cooked beef mixture from Step 2 (including all the flavorful liquid) directly into the bowl and toss everything together until well distributed.
- Add the fresh lime juice to the salad and toss once more to distribute evenly. Transfer the dressed salad to a serving bowl or individual plates. Top with the shredded cheddar cheese, pico de gallo, fresh cilantro from Step 1, the crispy tortilla strips from Step 3, and dollops of sour cream. Serve immediately while the tortilla strips are still crispy.