I’ve been gravitating toward far simpler food during this pregnancy. Though I’m in the home stretch now, my appetite still comes and goes, and the only dishes that reliably work for me these days are straight-up comfort food, meals that are strongly evocative of my youth: simple pastas, mac and cheese, and Mexican food by way of Eagle Pass, Texas and Detroit, Michigan.
I grew up with taco night – and I’m willing to bet many of you did, too. And despite my heritage, I’m also willing to bet our taco night looked pretty much the same as yours: that familiar cardboard box of crispy taco shells, the packet of dry seasonings to mix with ground beef, little bowls of crunchy lettuce and diced tomato alongside. It was an easy weeknight dinner, a meal we all loved, and while I haven’t bought a “taco kit” in years, I still find myself craving those flavors and that satisfying crunch.
But I’m trying to pack as many vegetables as possible into my meals, too, both for the nutrition they bring to the table, and because everything at the market is just so good right now – and that’s how a recent taco craving morphed into this salad. It’s got a little bit of everything I wanted – crisp and crunchy vegetables, savory meat and beans, sweet summer corn, and a creamy, smoky dressing, punctuated with salty strips of crackly baked tortillas. This is a late summer salad that combines some of the best tastes of childhood with the fresh, bright flavors of the season.
my favorite taco salad (serves 4 as a main dish)
several leaves crisp romaine or butter lettuce, torn into bite-sized pieces
seasoned ground beef (recipe below)
1.5 cups drained, cooked beans – black or red, just make sure they taste good
½ cup shredded cheddar or monterey jack cheese
1 cup finely shredded red cabbage
1 cup fresh corn kernels – off the cob
1 cup zucchini – cut into matchstick slices
1 cup seeded and diced fresh tomato
½ c sliced scallions/green onions
½ c sliced black olives
crispy tortilla strips (recipe below)
creamy cotija dressing (recipe below)
Place a layer of lettuce leaves on a big platter (or on individual plates). Using a slotted spoon, add a layer of the seasoned ground beef, then the beans. Sprinkle grated cheese over. Layer on the remaining ingredients, drizzling a bit of the dressing on as you go, and finishing with the crispy tortilla strips. Serve with additional dressing alongside.
seasoned ground beef
1 T neutral oil (I like to use grapeseed)
½ cup finely grated white or yellow onion
kosher or sea salt
2 cloves garlic, minced
1-2 t ground cumin
1 t dried marjoram
½ t ground chipotle
½ t cayenne pepper
½ t smoked paprika
½ t sweet paprika
1 lb. lean ground beef (I use a locally-farmed Angus that is 90% lean)
Heat the oil in a wide skillet over medium heat until shimmering. Add the onion and a pinch of salt, and cook until softened. Add the garlic and spices, and cook a few more minutes, until fragrant. Crumble the beef into the skillet and stir to coat with the spice mixture. Continue cooking until the meat is well-browned, adjusting the salt and other seasonings to taste. Set aside until ready to use.
crispy tortilla strips
6 corn tortillas
1-2 T neutral oil
kosher or sea salt
Preheat oven to 400. Line a baking sheet with parchment or foil. Stack the tortillas and cut them into ¼-inch thick strips. Scatter strips on the baking sheet, and toss with oil. Toss again, then back, tossing occasionally, until crisp and browned, about 30 minutes. Season with salt and set aside until using.
creamy cotija dressing
juice of ½ lime
¼ t kosher or sea salt
⅓ cup prepared mayonnaise
⅓ cup creme fraiche (or sour cream)
½ cup finely grated cotija (or pecorino) cheese
½ t smoked paprika
Combine the lime juice and salt in a small bowl, stirring until the salt is dissolved. Add the mayo, creme fraiche or sour cream, the grated cheese, and paprika, and whisk until well-combined. Taste and adjust salt if necessary. Refrigerate until ready to use.