Taco Salad
This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste.
Ingredients
- 2tablespoons neutral oil (such as safflower or canola)
- 1pound ground beef
- Salt
- 1medium yellow onion, finely chopped
- 2teaspoons ground cumin
- 2teaspoons dried oregano
- 1 1/2teaspoons chili powder
- 3garlic cloves, finely chopped
- 1(15.5-ounce) can pinto beans, drained, 1/2 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
- 1/2cup sour cream
- Hot sauce, to serve
Directions
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.
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.
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.
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.
Source: https://cooking.nytimes.com/recipes/1024304-taco-salad