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Playing How To Make Beef Taco Salad with Fritos and Corn Nuts By Rachael

Seasoned ground beef lines up alongside all the best taco fixings for a crunchy taco-inspired composed salad. 


For the beef:
  • 1 tablespoon neutral or olive oil
  • 1 ½ pounds ground sirloin (80%)
  • 1 onion, finely chopped, white or yellow
  • 4 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • Salt and pepper
  • 1 tablespoon ground coriander, a palmful
  • 1 tablespoon ground cumin, a palmful
  • 1 tablespoon chili powder blend, such as Gebhardt's, a palmful
  • 1 teaspoon dried oregano, ⅓ palmful
  • 1 cup water
For the salad:
  • 1 avocado, pitted
  • 1 lime, juiced
  • Salt
  • 1 cup Mexican crema or sour cream
  • 1 head iceberg lettuce or romaine lettuce, chopped
  • One fat handful cilantro leaves or parsley, chopped
  • 2 cups diced tomatoes
  • 2 cups corn chips (Rach likes Fritos, original or flavored)
  • 1 ½ cups thinly shredded cheddar or Mexican cheese blend
  • 1 bunch scallions, thinly sliced on angle
  • ¾ cup sliced mild or hot pickled pepper rings, chopped
  • 1 cup Corn Nuts (BBQ or original)


Serves: 4


Heat a cast-iron skillet over medium-high heat, add oil, brown and crumble beef. Add onions, garlic, and jalapeño pepper and season with salt, pepper, coriander, cumin, chili powder, and oregano. Stir and soften 4-5 minutes, add water and let it absorb.

In a food processor, combine the avocado, lime juice, salt and sour cream. Blend, then transfer into a squirt bottle or serving bowl.  

Arrange lettuce, cilantro and parsley on platter or plates and top with stripes of tomatoes, Fritos, meat down the center, cheese, scallions and pickled peppers. Top the entire platter or the plates with a scatter of Corn Nuts over top.