Satisfy Your Cravings with a Flavor-Packed Taco Salad Supreme Recipe

If you’re craving a meal that’s packed with flavor, texture, and a little kick, this Taco Salad Supreme is sure to hit the spot. Inspired by the classic taco salads you might find at your favorite fast-food joint, this version brings all the elements of a taco together in a fresh and satisfying salad. With layers of chili, crunchy lettuce, tomatoes, tortilla chips, and creamy toppings, this dish is the perfect blend of hearty and fresh.

Photo byNick Davies

Taco salads have become a popular meal option because they combine everything we love about tacos in a slightly lighter, salad format. But don't be fooled by the word "salad"—this dish is packed with beefy chili, crisp tortilla chips, and all the delicious toppings you could want. Whether you're serving this for lunch or dinner, it's a meal that's both comforting and refreshing.

This recipe for Taco Salad Supreme makes enough for four people and is perfect for a casual dinner or as part of a larger gathering. The chili is the heart of the dish, made with ground beef, beans, tomatoes, and spices to give it that rich, flavorful base. The salad elements—crisp romaine lettuce, fresh tomatoes, crunchy tortilla chips, and creamy sour cream—bring it all together, making every bite exciting and delicious.

Recipe: Taco Salad Supreme

Ingredients:

For the Chili:

• 1 pound ground beef
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 medium tomatoes, chopped
• 1 jalapeño pepper, finely chopped
• 1½ teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup water

For the Salad:

• 8 cups chopped romaine lettuce (large pieces)
• 2 cups diced fresh tomatoes
• 48 small round tortilla chips
• 1 cup salsa
• ½ cup sour cream
• 1 cup (4 ounces) shredded Cheddar cheese

Instructions:

1. Prepare the Chili: In a large saucepan, combine ground beef, onion, and celery. Cook over medium-high heat for 6 to 8 minutes, or until the beef is no longer pink, stirring occasionally to break up the meat. Drain any excess fat.
2. Add chopped tomatoes, jalapeño, chili powder, salt, cumin, and black pepper to the beef mixture. Stir for about 1 minute. Next, stir in the tomato sauce, kidney beans, pinto beans, and water. Bring to a boil, then reduce heat to medium-low and cook for about 1 hour, or until most of the liquid is absorbed and the chili thickens.
3. Assemble the Salad: In individual serving bowls, combine 2 cups of romaine lettuce with ½ cup diced tomatoes. Top each salad with 12 tortilla chips, ¾ cup of chili, ¼ cup salsa, and 2 tablespoons sour cream. Sprinkle each serving with ¼ cup shredded Cheddar cheese.
4. Serve and Enjoy: This recipe makes enough chili to reserve some for another meal, so feel free to double up the salad servings or save the extra chili for later. Enjoy this Taco Salad Supreme with extra salsa, sour cream, or any other taco toppings you love.

The great thing about this Taco Salad Supreme is how customizable it is. You can add more spice by tossing in extra jalapeños or serve it with guacamole for a creamy, cool contrast to the heat of the chili. It's also a great way to use up leftover chili, making it a quick and easy dinner option.

This salad combines all the best flavors of Mexican cuisine—spicy, savory, and satisfying—all in one bowl. It's hearty enough to be a full meal, yet fresh and crisp enough to leave you feeling light. Whether you're serving it on taco night or just looking for a tasty, satisfying meal, the Taco Salad Supreme is sure to become a favorite.

Sources:

Family Recipe