How To Prepare Taco Salad

 Taco Salad

Time : 35 minutes 

This iconic Mexican-American song has its origins at Disneyland. In 1955, Casa de Fritos, a restaurant owned by co-founder of the Frito Company Charles Elmer Doolin, presented an edible cup made of Fritos. The Ta-Cup, a combination of taco and cup, was the size of a teacup and contained ground beef, beans, and sour cream. Recipes for taco salad made with different kinds of corn chips quickly spread during the 1960s, became a mainstay in school cafeterias, and finally developed into the gigantic version that Taco Bell added to its menu in 1984. (The dish was taken off the menu in 2020.) For this dish, any kind of corn chips will work; they don't have to be cup structure however pick Fritos assuming you need that valid taste.

INGREDIENTS

Yield:

4 servings

2tablespoons neutral oil (such as safflower or canola)

1pound ground beef

Salt

1medium yellow onion, finely chopped

2teaspoons ground cumin

2teaspoons dried oregano

1½teaspoons chili powder

3garlic cloves, finely chopped

1(15.5-ounce) can pinto beans, drained, ½ cup bean liquid reserved

Corn chips (preferably Fritos), as desired

2cups/4 ounces coarsely grated Colby or Cheddar cheese, plus more for serving

1small head iceberg lettuce, shredded

1large beefsteak tomato, chopped

1avocado, chopped

2limes, cut into wedges

½cup sour cream

Hot sauce, to serve

PREPARATION

Step 1

In a large cast-iron or stainless skillet over medium-high, heat the oil until it shimmers. Add the beef and press it into one even layer. Sprinkle evenly with salt and onion, and cook, undisturbed, until the beef is deeply browned on the bottom and still slightly pink on top, and the onions have wilted, 5 to 7 minutes. If there is an excess of fat in the pan at this point, tip the skillet and use a spoon to discard it.

Step 2

Sprinkle over the cumin, oregano, chili powder and garlic. Using a wooden spoon, break the meat into small crumbles and stir. Cook, stirring frequently, until the spices are aromatic and the meat has cooked through, about 2 minutes.

Step 3

Add the beans and reserved bean liquid, and use the spoon to scrape up any browned bits. Simmer until mostly reduced, about 2 minutes. Remove from heat, taste and add more salt if needed.

Step 4

Arrange some corn chips evenly across the bottom of four serving plates. Evenly divide the meat mixture, cheese, lettuce, tomato and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with a handful of crushed corn chips, a big dollop of sour cream, and extra cheese. Serve right away with hot sauce alongside.