I can’t think of much to write today so I’m going to state the obvious: we love Mexican food. We have tacos/quesadillas/burritos/enchiladas/etc. several times a week and are always wanting more! This is my go-to recipe for taco salad- no packet of seasoning needed. The beef (or ground turkey or chicken if you prefer) is saucy and spiced just right. Throw it on a salad with all of your favorite taco ingredients (avocado and crushed tortillas chips are my must-haves) and dig in! If you want to make a homemade tortilla bowl to serve your salads in follow this link to the original post. Happy eating!

Beef Taco Salad

INGREDIENTS

Beef Taco Meat:
1 Tbsp. vegetable oil (or olive oil)
1 small or 1/2 large onion, finely chopped
2 Tbsp. chili powder (this would also be really good with ancho chili powder)
3 garlic cloves, minced
1 lb. ground beef (I usually use 85-90% lean)
1 8-oz. can tomato sauce
1/4 cup low-sodium chicken broth (or just use water and add an extra pinch of salt)
2 tsp. cider vinegar
1 tsp. packed light brown sugar
cayenne pepper, to taste (optional- I like to add some if I’m using a mild chili powder)
salt and freshly ground black pepper, to taste

Salad:
romaine lettuce, shredded
canned black or pinto beans, drained and rinsed
tomatoes, diced
green onions, thinly sliced
fresh cilantro, chopped
lime, sliced
Mexican cheese, shredded
avocado, pitted and sliced
sour cream or Mexican crema
salsa or pico de gallo
tortilla chips or tortilla (optional)

DIRECTIONS

1. Heat oil in a nonstick skillet set over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes; mixture will be saucy. Remove from heat and season with salt and pepper  to taste and cayenne, if using.
2. Combine salad ingredients in serving bowls, topping with the taco meat. Serve with tortilla chips and/or a warm tortilla, if using. 

Serves 4. 

Adapted from Love and Olive Oil, originally from America’s Test Kitchen