30-Minute Taco Salad
Virtually every chain restaurant in the country serves up a taco salad. In most cases, it’s a greasy mess of bland meat, tired vegetables, and a stale tortilla bowl. We knew we could do better at home.
Why This Recipe Works
To prevent our taco salad recipe from being greasy, we chose 90 percent lean ground beef, browning the meat with sautéed onion, lots of garlic, and chili powder. A bit of tomato sauce moistened the otherwise dry meat and helped to unify the flavors. To contrast the robustly flavored meat, we favored succulent leaves of romaine, dressed with a simple cilantro-lime dressing (spiked with jalapeño, cumin, and shallot) that beautifully matched the flavor of the meat. Instead of a tortilla bowl for our taco salad recipe, which is messy to make, we thought of a simpler option: tortilla chips—same flavor, just in a different shape.
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