Ensalada Compurste

Think of this as the lovechild of a taco salad and an enchilada. A flour tortilla wraps around seasoned ground beef and refried beans, gets topped with melted cheddar, then loaded up with lettuce, tomatoes, olives, corn, beets, and dressing. It’s restaurant-style Tex-Mex you can plate at home.

The layered build is what sets this apart from a typical burrito or salad. The hot rolled tortilla provides the structural base, and piling cold vegetables and dressing on top creates a hot-cold contrast that keeps each bite interesting. The shredded lettuce wilts slightly under the warm cheese, the tomatoes stay crisp, and the dressing pulls everything together.

Warming the tortillas in a damp towel is a smart pre-step. Cold tortillas crack when you try to roll them around the filling. The damp-towel-and-warm-oven method keeps them pliable without drying them out.

Pro Tips

• Drain the refried beans of any liquid before mixing with the meat. Wet filling makes a soggy tortilla.
• Roll the tortilla seam-side down on the plate. Gravity helps it stay closed under the broiler.
• Use shredded sharp cheddar for stronger flavor against the spiced meat. Mild cheddar gets lost.
• Watch the broiler closely. Cheese burns in seconds and the tortilla edges char fast.

Variations

• Substitute ground turkey or chicken for beef for a leaner version.
• Swap the tortilla for a baked tortilla bowl for a true taco salad presentation.
• Add diced avocado or guacamole on top along with a dollop of sour cream for restaurant-style finishing.