Taco Salad · Ground Beef
Ground Beef Taco Salad
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for ground beef
Instead of ground beef
- Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
- Ground pork: The same weight. Richer and slightly sweet.
- Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.
Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).
Swaps for chili powder
Instead of chili powder
- Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
- Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for garlic powder
Instead of garlic
- Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
- Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for tomato sauce
Instead of canned tomatoes
- Crushed tomatoes, blended smooth: The same amount, with a pinch of salt. Thicker and fresher than tomato sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
Swaps for sour cream
Instead of sour cream
- Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
- Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
- Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
Swaps for cheddar cheese
Instead of cheddar
- Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
- Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
- Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
Step 1 of 9
Heat the oil in a large skillet over medium-high heat. Add the ground beef.
Step 2 of 9
Cook, breaking the beef into small crumbles, until no pink remains and it reaches 160°F (71°C).
Step 3 of 9
Tilt the pan and spoon off most of the fat.
Step 4 of 9
Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika and salt and cook for 1 minute.
Step 5 of 9
Stir in the tomato sauce and until it thickens and clings to the beef.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 6 of 9
Whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 7 of 9
Divide the romaine among 4 bowls.
Step 8 of 9
Top with the warm beef, black beans, tomatoes and cheese.
Step 9 of 9
Add the crushed chips and green onions right before serving so the chips stay crunchy. Drizzle with dressing.
All done
Enjoy!
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