Beef Taco Shell Salad (Printable)
Crunchy taco salad with seasoned beef, fresh veggies, and creamy toppings in crispy shells.
# What You’ll Need:
→ Beef Filling
01 - 1 lb lean ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 oz taco seasoning packet or homemade equivalent
05 - 1/3 cup water
→ Taco Shell Bowls
06 - 4 large flour tortillas (10-inch)
07 - 2 tbsp vegetable oil
→ Salad
08 - 4 cups chopped romaine lettuce
09 - 1 cup cherry tomatoes, halved
10 - 1 cup canned black beans, rinsed and drained
11 - 1 cup corn kernels (fresh, frozen, or canned)
12 - 1/2 cup shredded cheddar or Mexican cheese blend
13 - 1/2 cup sour cream
14 - 1/2 cup guacamole or diced avocado
15 - 1/4 cup sliced black olives
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh cilantro, chopped
18 - 1 lime, cut into wedges
# How To Make It:
01 - Set oven temperature to 375°F.
02 - Brush both sides of each tortilla lightly with vegetable oil. Drape over inverted oven-safe bowls or taco shell molds placed on a baking sheet.
03 - Bake tortillas for 10 to 12 minutes until golden and crisp. Allow to cool before carefully removing from molds.
04 - Heat a large skillet over medium heat. Add ground beef, breaking it up, and cook until browned, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Incorporate diced onion into the skillet; sauté 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
06 - Sprinkle taco seasoning over beef. Pour in water, stir well, and let simmer for 3 to 4 minutes until mixture thickens. Remove from heat.
07 - Place each taco shell bowl on a serving plate. Layer romaine lettuce inside, then add warm beef mixture on top.
08 - Evenly distribute cherry tomatoes, black beans, corn, shredded cheese, sour cream, guacamole or avocado, black olives, green onions, and cilantro over beef.
09 - Present immediately with lime wedges on the side.
# Expert Advice:
01 -
- You get to eat your plate, which somehow makes everything taste better.
- It comes together faster than ordering takeout, yet feels restaurant-worthy enough to impress friends.
- The warm beef against cool, crispy lettuce and creamy toppings creates this textural conversation in every bite.
02 -
- The tortilla shell is fragile when still warm—let it cool completely before trying to move it, or you'll end up with taco shell shards instead of a whole bowl.
- Don't assemble everything more than 10 minutes before serving or your lettuce will wilt from the warm beef and the shell will start to soften from the humidity.
03 -
- If your tortilla cracks while cooling, don't throw it away—break it into chips and layer everything together as a deconstructed taco salad instead.
- Prep all your toppings before you start cooking the beef so assembly becomes quick and easy, keeping everything at the temperature it should be.