Beef Taco Shell Salad (Print Version)
A colorful beef salad with crisp veggies and creamy toppings in edible taco shell bowls.
# What You Need:
→ Beef Filling
01 - 1 lb lean ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 packet (1 oz) taco seasoning
05 - 1/3 cup water
→ Taco Shell Bowls
06 - 4 large flour tortillas (10-inch)
07 - 2 tbsp vegetable oil
→ Salad Ingredients
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 blend cheese
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 the oven to 375°F (190°C) to prepare for baking the taco shell bowls.
02 - Brush both sides of each flour tortilla lightly with vegetable oil, then drape each over an inverted oven-safe bowl or taco shell mold placed on a baking sheet.
03 - Bake the tortillas for 10 to 12 minutes until golden and crispy. Allow to cool before carefully removing them from the molds.
04 - Heat a large skillet over medium heat. Add ground beef and cook for 5 to 6 minutes, breaking it up with a spoon, until browned. Drain any excess fat if necessary.
05 - Add diced onions to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
06 - Sprinkle taco seasoning over the beef mixture, pour in water, and stir well. Simmer for 3 to 4 minutes until the mixture thickens, then remove from heat.
07 - Place each taco shell bowl on a plate. Start by layering chopped romaine lettuce, then spoon in the warm beef mixture.
08 - Top the beef with cherry tomatoes, black beans, corn, shredded cheese, sour cream, guacamole or avocado, sliced black olives, green onions, and chopped cilantro.
09 - Present immediately with lime wedges on the side for squeezing.
# Expert Hints:
01 -
- You get to eat the bowl itself, which honestly feels like cheating in the best way.
- Everything comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that feels fancy.
- The warm beef against cool lettuce and creamy toppings creates this textural contrast that keeps things interesting with every bite.
02 -
- The tortilla shell will continue to crisp as it cools, so pull it out when it's still slightly soft to the touch or you'll end up with something that shatters when you try to scoop salad into it.
- Don't let the seasoned beef sit too long before assembling or it'll release moisture and make your lettuce soggy; warm beef goes into cold lettuce immediately.
- The beauty of this recipe is that you can prep all the components ahead and have everyone assemble their own bowl, turning dinner into something interactive and fun.
03 -
- Keep a small pastry brush near your stove specifically for oiling tortillas evenly; an uneven coat leads to some burnt spots and some pale ones.
- If your oven-safe bowl doesn't have a smooth exterior, wrap the outside with foil first so the tortilla doesn't catch and tear as it settles into shape.