Classic Taco Salad

Growing up on a farm, a classic taco salad was a staple! During the summer, when we'd all get in late from outdoor chores, the easiest thing to throw together was this recipe. And what's great is that each eater can customize it for their personal preference. Consider this a weeknight meal solution!

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Skip ahead:

0:00 Intro
0:33 Making the meat and onion mixture
2:20 Adding the spices, tomatoes, and beans
4:11 Making the dressing
7:17 Making the salad

INGREDIENTS

For the meat:

1 lb ground beef (I use 92% lean)
1/2 medium onion, diced
1 tbsp chili powder
1/2 tsp cumin
1 tsp dried Mexican oregano
1/2 tsp salt
1 15-oz can fire-roasted diced tomatoes
1 15-oz can red kidney beans, rinsed and drained

For the dressing:

3 tbsp ketchup
1 1/2 tsp Worcestershire sauce
2 tsp honey
2 tbsp red wine vinegar
1 tsp chipotle powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/3 cup neutral oil

For the salad:

2 heads romaine lettuce chopped
tortilla chips
avocado or guacamole
shredded cheese
salsa
hot pepper mustard

INSTRUCTIONS

For the meat:

In a large skillet or saucepan, brown the beef and onion over medium heat, using a spoon or spatula to break it up into small pieces.

Once browned, about 4-6 minutes, add the chili seasoning, oregano, cumin, and salt. Stir for 30 seconds and add the tomatoes and kidney beans. Turn the heat to a low simmer and cook for 10-15 minutes, or until most of the liquid has reduced.

Once cooked, remove from heat and set aside.

For the dressing:

In a dressing shaker or small jar, combine the ketchup, vinegar, honey, Worcestershire sauce, chipotle powder, onion powder, garlic powder, salt, and oil. Shake until combined, taste for seasoning, and set aside.

For the salad:

To serve the salad, start with chopped lettuce. Top with some of the meat mixture, chips, dressing, and any garnishes.

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