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!
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.
1 lb ground beef (I use 92% lean), ½ medium onion
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.
1 tbsp chili powder, ½ tsp cumin, 1 tsp dried Mexican oregano, ½ tsp salt, 1 15-oz can red kidney beans, 1 15-oz can fire-roasted diced tomatoes
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.
3 tbsp ketchup, 1 ½ tsp Worcestershire sauce, 2 tsp honey, 2 tbsp red wine vinegar, 1 tsp chipotle powder, ½ tsp garlic powder, ½ tsp onion powder, ⅓ cup neutral oil, ½ tsp salt
For the salad
To serve the salad, start with chopped lettuce. Top with some of the meat mixture, chips, dressing, and any garnishes.
2 heads romaine lettuce, tortilla chips, avocado or guacamole, shredded cheese, salsa, hot pepper mustard