Beef Taco Salad Crispy Shell (Printable)
Seasoned beef and fresh veggies in a crunchy homemade tortilla shell for a Tex-Mex delight.
# What You’ll Need:
→ Crispy Shells
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil
→ Beef Filling
03 - 1 pound lean ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/4 cup tomato sauce
08 - Salt and pepper, to taste
→ Salad
09 - 4 cups romaine lettuce, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels, drained
13 - 1/2 cup shredded cheddar cheese
14 - 1/4 cup sliced black olives
15 - 1/4 cup red onion, thinly sliced
→ Toppings
16 - 1/2 cup sour cream
17 - 1/2 cup salsa
18 - 1 avocado, sliced
19 - Fresh cilantro leaves, for garnish
20 - Lime wedges, for serving
# How To Make It:
01 - Preheat the oven to 400°F. Lightly brush both sides of each tortilla with vegetable oil. Drape the tortillas over inverted oven-safe bowls or taco shell molds placed on a baking sheet. Bake for 8–10 minutes until golden and crisp. Carefully remove and let cool on a wire rack.
02 - While the shells are baking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5–6 minutes. Drain any excess fat.
03 - Add the chopped onion and minced garlic to the skillet with the beef. Cook for 2–3 minutes until the onion is softened and translucent.
04 - Stir in the taco seasoning and tomato sauce. Continue to cook for another 2–3 minutes to allow the flavors to meld. Season with salt and pepper to taste, then remove from heat and set aside.
05 - Place the cooled crispy shells on serving plates. In each shell, layer the chopped romaine lettuce, seasoned beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, black olives, and red onion.
06 - Top each salad with sour cream, salsa, and avocado slices. Garnish with fresh cilantro leaves if desired. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The crispy tortilla shell is totally homemade and somehow easier than you'd expect, turning a simple ingredient into the star of the meal.
- It's a one-dish meal that feels abundant and colorful without requiring a separate plate for everything.
- You can have it on the table in less than an hour, yet it tastes like you spent your whole afternoon thinking about dinner.
02 -
- The tortilla shells are most delicate right when they come out of the oven, so let them cool for just a minute or two on the bowl before carefully sliding them off—this is when patience matters more than speed.
- Don't assemble the salads too far ahead or the shells will soften from the moisture of the lettuce and toppings; everything goes together just before eating for maximum crispness.
03 -
- Oil your tortillas with a light hand and distribute it evenly with a brush rather than pouring it on; this gives you crispness without greasiness.
- Assemble everything just before eating so the shells stay crispy and the avocado doesn't have time to brown.