Ingredients:

  • 1 Tbsp Olive Oil
  • 5 lbs Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 packet (or 3 Tbsp homemade) Taco Seasoning Mix
  • 1/2 cup Water
  • Salt and freshly ground Black Pepper, to taste
  • 1 large head (about 10 oz) Iceberg Lettuce, shredded coarsely
  • 2 large Roma Tomatoes, diced
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (10 oz) bag Tortilla Chips (or 6 individual taco shells)
  • 1/2 cup Sliced Black Olives
  • 1/2 cup Mayonnaise
  • 1/4 cup Whole Milk or Buttermilk
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Onion Powder
  • Pinch of Cayenne Pepper
  • Salt and Pepper, to taste

Instructions:

  1. Prepare the Dressing: Combine all dressing ingredients (mayonnaise, milk/buttermilk, vinegar, lime juice, cumin, chili powder, oregano, onion powder, cayenne, salt, pepper) in a jar or small bowl. Whisk or shake vigorously until smooth. Set aside in the refrigerator.
  2. Cook the Beef Filling: Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion; cook, breaking up the meat, until browned (about 7-8 minutes). Drain off excess grease.
  3. Season the Meat: Stir in minced garlic and cook for 1 minute until fragrant. Add the taco seasoning and water. Simmer, stirring frequently, until the liquid has evaporated and the meat is well-coated (about 5 minutes). Remove from heat and allow to cool slightly.
  4. Prepare Salad Components: While the beef cooks, shred the lettuce, dice the tomatoes, drain the beans, and shred the cheese. If using whole shells, lightly crush them into large shards.
  5. Assemble the Salad: In a very large mixing bowl, layer 2/3 of the lettuce, half the kidney beans, and half the tomatoes. Spread the slightly cooled seasoned beef evenly over this layer.
  6. Finish Assembly: Top with the remaining lettuce, beans, tomatoes, olives, and scatter the shredded cheddar cheese generously over the top layer.
  7. Serve: Drizzle about half of the prepared dressing over the salad just before serving. Serve immediately with plenty of crunchy tortilla chips for scooping, offering the remaining dressing on the side.