---
title: Classic Crispy Beef Taco Salad
author: Sohla El-Waylly (NYT Cooking)
servings: 4
prep_time: 20m
cook_time: 15m
tags:
  - dinner
  - salad
  - beef
  - mexican
  - tex-mex
source: NYT Cooking
---

In a #large cast-iron or stainless skillet{} over medium-high heat, heat @neutral oil (safflower or canola){2%tbsp} until shimmering.

Add @ground beef{1%lb} and press into an even flat layer. Sprinkle evenly with @kosher salt{1%tsp} and finely chopped @yellow onion{1%medium}.

Cook undisturbed until beef is deeply browned on the bottom and still slightly pink on top, and onions have wilted, about ~sear{5%to 7%minutes}. (If excess fat accumulates, tilt skillet and spoon off fat).

Sprinkle over @ground cumin{2%tsp}, @dried oregano{2%tsp}, @chili powder{1.5%tsp}, and finely chopped @garlic{3%cloves}.

Break meat into small crumbles with a #wooden spoon{} and stir. Cook stirring frequently until spices are aromatic and meat is cooked through, ~{2%minutes}.

Add drained @pinto beans{15.5%oz} along with reserved @pinto bean liquid{1/2%cup}. Scrape up all browned bits from bottom of pan.

Simmer until liquid is mostly reduced and saucy, about ~simmer{2%minutes}. Remove skillet from heat, taste, and add salt if needed.

[-- Plating & Assembly --]

Arrange @corn chips (preferably Fritos){4%cups} across the bottom of 4 serving plates or bowls.

Divide shredded @iceberg lettuce{1%small head}, chopped @beefsteak tomato{1%large}, chopped @avocado{1}, and shredded @Colby or cheddar cheese{2%cups} over the chips.

Spoon warm seasoned beef and bean mixture over top.

Squeeze @fresh lime juice{2%limes} over salads and lightly sprinkle with salt.

Top with a handful of crushed corn chips, a big dollop of @sour cream{1/2%cup}, extra cheese, and serve immediately with @hot sauce{}.