Name: The 30-Minute Meal I Can't Stop Making
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: American
Ingredients: 1 pound ground beef, 85/15 (ground turkey or crumbled tofu work equally well too); 1 teaspoon olive oil; 2 tablespoons taco seasoning (from one 1-ounce package); 2/3 cup water; 5 loosely packed cups chopped romaine lettuce (approximately 1 heart of romaine); 1 cup finely shredded Mexican blend cheese, or the cheese of your choice; 4 green onions, chopped; 1 1/2 cups cherry or grape tomatoes, halved; 1 (2.25-ounce) can sliced black olives, drained; 8 tostadas, lightly crushed; 4 tablespoons full fat sour cream; 1/2 cup salsa of your choice; 1 lime, quartered

1 Place a medium skillet over medium-high heat. Add olive oil then beef into the pan. As the meat browns, intermittently use a spatula or wooden spoon to break it up but do not constantly do so or it will be too fine (uneven sizes will help the taco seasoning to adhere better).

2 While the meat is browning, take the time to prep all the remaining ingredients. Part of the joy of this taco salad isn’t just the taste—it’s the fact that it can get to the table in 30 minutes, start to finish—and using this time wisely means that when the meat is cooked, you’ll be ready to assemble.

3 Once the ground beef has fully browned, turn the heat to medium and sprinkle the taco seasoning over it. Stir to coat meat, and then pour the water in the pan, stirring again to make sure there are no dry spots or clumps of seasoning. Then allow the meat to simmer and the sauce to reduce, stirring occasionally, until the meat is just damp but not soggy, about 5-8 minutes.

4 Remove beef from the heat and set aside but keep warm. Do not drain. Pasta bowls are ideal for these main dish salads, but any big plate or bowl will work. For each serving, layer as follows: 1 crushed tostada, 1 cup loosely packed lettuce, 1/2 cup meat, 1/4 cup shredded cheese, 1/3 cup tomatoes, sprinkle of chopped green onion, 2 tablespoons olives, and 1 more lightly crushed tostada. Garnish with 1 tablespoon sour cream and 2 tablespoons salsa. Serve with lime wedges on the side for squeezing. Just as is in any well made salad, the composition and proportion are keys to a great taco salad, and layering each ingredient in the order suggested will not only provide a better presentation at the table, but make sure the sour cream stays cool and the chips remain crunchy until it’s time to eat. Did you love this recipe? Let us know with a rating and review!