Graveyard Taco Salad with Tortilla Chip Tombstones
Equipment
- Large skillet
- Mixing bowl
- Serving dish
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 6 cups chopped romaine lettuce
- 2 large tomatoes, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 1 cup salsa
- 20-24 sturdy tortilla chips
- 1/2 cup sour cream
Instructions
- Cook the ground beef in a large skillet over medium heat until browned. Drain excess fat, stir in the taco seasoning, and cook for 2 more minutes until the meat is evenly coated. Set aside to cool slightly.
- In a large mixing bowl, combine the romaine lettuce, diced tomatoes, black beans, and 1 cup of the shredded cheddar cheese. Add the cooled beef and toss gently to distribute everything.
- Spoon the salsa over the salad and toss once more so the flavors blend without making the lettuce soggy.
- Transfer the salad to a serving dish. Select 8 to 10 of the sturdiest tortilla chips to use as tombstones. Pipe or spread a small amount of sour cream on each chip to create simple "RIP" letters or crosses.
- Insert the decorated chips upright into the salad so they stand like gravestones. Sprinkle the remaining cheddar cheese over the top to resemble loose dirt around the base of the chips.
Notes
Use thicker tortilla chips so they hold their shape when standing in the salad. If you make the salad ahead, keep the tortilla chips separate and add them right before serving to preserve crunch. Leftover portions can be stored in an airtight container for one day, though the lettuce will soften. For a milder version, swap the salsa for a milder tomato sauce mixed with a little lime juice.
Course: Salad
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl, Serving dish
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl, Serving dish