Beef Taco Salad Crispy Shell (Printable View)
Vibrant Tex-Mex salad with seasoned beef, fresh vegetables, and a golden, crunchy homemade tortilla bowl.
# Ingredient List:
→ 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 chopped romaine lettuce
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels, fresh or canned, drained
13 - 1/2 cup shredded cheddar cheese
14 - 1/4 cup sliced black olives
15 - 1/4 cup thinly sliced red onion
→ Toppings
16 - 1/2 cup sour cream
17 - 1/2 cup salsa
18 - 1 avocado, sliced
19 - Fresh cilantro leaves, for garnish (optional)
20 - Lime wedges, for serving
# How to Prepare:
01 - Preheat oven to 400°F. Lightly brush both sides of each tortilla with vegetable oil. Drape tortillas over inverted oven-safe bowls or taco shell molds on a baking sheet. Bake 8 to 10 minutes until golden and crisp. Remove carefully and allow to cool.
02 - Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon, and cook until browned, about 5 to 6 minutes. Drain any excess fat.
03 - Add chopped onion and minced garlic to the beef. Cook for 2 to 3 minutes until softened.
04 - Stir in taco seasoning and tomato sauce. Cook an additional 2 to 3 minutes. Season with salt and pepper to taste. Remove from heat.
05 - In each crispy shell, layer chopped lettuce, beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, black olives, and red onion.
06 - Top each salad with sour cream, salsa, avocado slices, and cilantro if using. Serve immediately accompanied by lime wedges.
# Expert Suggestions:
01 -
- The crispy shell is entirely edible, so there's zero waste and maximum satisfaction with every bite.
- It comes together faster than ordering takeout, yet feels like you've done something impressive.
- One bowl holds everything you need, so cleanup is merciful and the presentation does the talking for you.
02 -
- Don't skip the cooling step on the shells—they crisp up as they cool, and removing them too soon will leave you with a floppy, broken mess.
- Make sure your beef filling is completely cool or just warm when you assemble, never hot, because the heat will wilt the lettuce and soften the shell faster than you'd like.
03 -
- The moment a tortilla comes out of the oven is the moment it's most pliable—wait even one minute and it hardens, so have your molds ready and waiting.
- Taste your seasoned beef as you go and adjust before serving, because some taco seasonings are saltier than others and you want to be in control of the final flavor.