Classic Crispy Beef Taco Salad

🥘 Ingredients

• Colby or cheddar cheese
  2 cups
• avocado
  1
• beefsteak tomato
  1 large
• chili powder
  1.5 tsp
• corn chips (preferably Fritos)
  4 cups
• dried oregano
  2 tsp
• fresh lime juice
  2 limes
• garlic
  3 cloves
• ground beef
  1 lb
• ground cumin
  2 tsp
• hot sauce
• iceberg lettuce
  1 small head
• kosher salt
  1 tsp
• neutral oil (safflower or canola)
  2 tbsp
• pinto bean liquid
  1/2 cup
• pinto beans
  15.5 oz
• sour cream
  1/2 cup
• yellow onion
  1 medium

🍳 Cookware

• large cast-iron or stainless skillet
• wooden spoon

1. 1

   In a large cast-iron or stainless skillet over medium-high heat, heat neutral oil (safflower or canola) until shimmering.

   neutral oil (safflower or canola): 2 tbsp
2. 2

   Add ground beef and press into an even flat layer. Sprinkle evenly with kosher salt and finely chopped yellow onion .

   ground beef: 1 lb, kosher salt: 1 tsp, yellow onion: 1 medium
3. 3

   Cook undisturbed until beef is deeply browned on the bottom and still slightly pink on top, and onions have wilted, about ⏱️ 5 to 7%minutes . (If excess fat accumulates, tilt skillet and spoon off fat).
4. 4

   Sprinkle over ground cumin , dried oregano , chili powder , and finely chopped garlic .

   ground cumin: 2 tsp, dried oregano: 2 tsp, chili powder: 1.5 tsp, garlic: 3 cloves
5. 5

   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 .
6. 6

   Add drained pinto beans along with reserved pinto bean liquid . Scrape up all browned bits from bottom of pan.

   pinto beans: 15.5 oz, pinto bean liquid: 1/2 cup
7. 7

   Simmer until liquid is mostly reduced and saucy, about ⏱️ 2 minutes . Remove skillet from heat, taste, and add salt if needed.
8. 8

   Arrange corn chips (preferably Fritos) across the bottom of 4 serving plates or bowls.

   corn chips (preferably Fritos): 4 cups
9. 9

   Divide shredded iceberg lettuce , chopped beefsteak tomato , chopped avocado , and shredded Colby or cheddar cheese over the chips.

   iceberg lettuce: 1 small head, beefsteak tomato: 1 large, avocado: 1, Colby or cheddar cheese: 2 cups
10. 10

    Spoon warm seasoned beef and bean mixture over top.
11. 11

    Squeeze fresh lime juice over salads and lightly sprinkle with salt.

    fresh lime juice: 2 limes
12. 12

    Top with a handful of crushed corn chips, a big dollop of sour cream , extra cheese, and serve immediately with hot sauce .

    sour cream: 1/2 cup, hot sauce