A taco salad can be superior to a taco on many occasions. This recipe was inspired by my inability to eat tacos for a working lunch, owing to the drippy, falling-apart nature of the beast and the sensitive nature of my computer. A few tips for any taco salad: Let the beef cool after cooking to avoid wilting the salad greens; use the opportunity to load up your salad with taco components you’d put on your tacos if only they’d all fit; and don’t add any dressing — the seasoning and natural fat from the beef combined with the green chile, sour cream and lime juice is one of the best salad dressings you’ll ever taste.

This recipe makes two hefty entrée salads, but you can double the beef recipe and save half for tacos the next day (provided you won’t be eating over your keyboard).