The 1905 Salad is a classic Tex-Mex creation that’s been beloved for over a century, and once you taste this homemade version, you’ll understand why! This stunning salad hails from the legendary restaurant where it was first crafted, featuring crispy fried tortilla shells filled with seasoned ground beef, fresh vegetables, and a generous dollop of sour cream. What makes this salad absolutely irresistible is the perfect combination of textures—the shatter of the golden tortilla shell against creamy avocado, cool lettuce, and zesty tomatoes. I’ve perfected this recipe over years of testing to bring you the most authentic and delicious version possible.
This isn’t just any salad; it’s a showstopper that’ll have your family and friends asking for seconds. The beauty of making the 1905 Salad at home is that you control every element, from the seasoning of the meat to the freshness of your ingredients. Unlike restaurant versions that can be heavy-handed with oil, this homemade approach delivers that perfect balance of indulgence and freshness. The fried tortilla shell is the star of the show—it’s crispy, flavorful, and sturdy enough to hold all your delicious toppings without falling apart.
Whether you’re planning a casual weeknight dinner or impressing guests at a dinner party, this 1905 Salad recipe delivers restaurant-quality results with surprisingly simple techniques. I love serving this when I want something that feels special but doesn’t require hours in the kitchen. The preparation is straightforward, the ingredients are readily available, and the payoff is absolutely magnificent. Plus, you can customize it to your preferences—add jalapeños for heat, swap proteins, or adjust the toppings to suit your taste. This is the kind of recipe that becomes a staple in your cooking rotation, and I’m thrilled to share my version with you.
For more classic salad inspiration, check out our Banana Cheesecake Recipe for dessert pairing ideas, or explore our Caramel Cheesecake Recipe for another crowd-pleaser. If you’re interested in making homemade components, our Betty Crocker Pie Crust Recipe shows you how to master pastry basics. For additional salad inspiration and techniques, Bon Appétit’s Cobb Salad offers another classic approach to composed salads. Serious Eats’ Salad Collection provides comprehensive salad-making guidance, while New York Times’ Warm Lentil Salad showcases modern salad techniques.
Ingredients
- 4 large flour tortillas (8-10 inch)
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 6 cups shredded iceberg lettuce
- 2 cups shredded cheddar cheese
- 2 large tomatoes, diced
- 1 ripe avocado, sliced
- 1 cup sour cream
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- Vegetable oil for frying tortillas
- Salt for seasoning fried tortillas
Instructions
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F. You’ll need about 2-3 inches of oil for frying. Test the temperature with a small piece of tortilla—it should sizzle immediately and turn golden in about 30 seconds.
- Carefully place one flour tortilla into the hot oil, using tongs or a slotted spoon to gently shape it into a bowl by pressing it against the sides of a ladle or specialized tortilla frying basket, working quickly before it sets.
- Fry for 1-2 minutes until the tortilla is golden and crispy, then carefully remove it from the oil using a slotted spoon and drain it on paper towels. Sprinkle immediately with a pinch of salt. Repeat with remaining tortillas, working one at a time.
- Once all tortilla shells are fried and cooled slightly, set them aside on a clean surface. These can be made up to 2 hours ahead and stored in an airtight container.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
- Add the minced garlic to the skillet and cook for another 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
- Increase heat to high and add the ground beef, breaking it apart with a wooden spoon as it cooks. Continue cooking for 5-7 minutes until the beef is completely browned and no pink remains, stirring frequently.
- Drain any excess fat from the skillet, leaving about 1 tablespoon of the meat drippings for flavor. Return the skillet to medium heat.
- Add the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper to the beef mixture, stirring well to coat all the meat evenly. Toast the spices for about 1 minute until fragrant.
- Pour in the beef broth and tomato paste, stirring until the tomato paste is fully incorporated and the mixture comes to a gentle simmer.
- Reduce heat to low and simmer for 5-8 minutes, stirring occasionally, until the liquid reduces slightly and the sauce thickens. The beef mixture should be flavorful and moist but not soupy.
- Taste the seasoned beef and adjust seasonings as needed, adding more salt, cumin, or chili powder to suit your preference. Remove from heat and let cool for 2-3 minutes.
- While the beef finishes cooking, prepare your salad components. Place the shredded lettuce in a large bowl and set it aside. Have the shredded cheese, diced tomatoes, sliced avocado, sour cream, and salsa ready in separate bowls.
- To assemble each salad, place one crispy tortilla shell on a serving plate, positioning it so it forms a stable bowl.
- Fill the bottom of each tortilla shell with approximately 1.5 cups of shredded iceberg lettuce, pressing it gently into the bowl shape.
- Spoon one-quarter of the seasoned ground beef over the lettuce in each shell, dividing evenly among the four servings.
- Top each salad with one-quarter of the shredded cheddar cheese, distributing it evenly over the beef.
- Arrange one-quarter of the diced tomatoes on top of the cheese in each salad.
- Fan the sliced avocado over the tomatoes, using about one-quarter of the avocado per salad, arranging the slices attractively.
- Place a generous dollop of sour cream (about 3-4 tablespoons) on top of each salad, positioning it in the center.
- Add a spoonful of salsa to the side of the sour cream, allowing diners to mix it in to their preference.
- Garnish each salad with a sprinkle of fresh cilantro and additional salt and pepper to taste.
- Serve immediately while the tortilla shell is still crispy and the beef is warm, allowing the heat to slightly warm the cooler toppings.
