Beef Taco Shell Salad (Print Version)
A crunchy blend of beef, fresh vegetables, and zesty toppings served in a crisp shell.
# What You Need:
→ Taco Shells
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil
→ Beef
03 - 1 pound ground beef
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/4 cup water
08 - Salt and black pepper, to taste
→ Salad
09 - 4 cups shredded romaine lettuce
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup canned corn, drained
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup sliced black olives
15 - 1 avocado, diced
16 - 1/3 cup sour cream
17 - 1/3 cup salsa
18 - 1/4 cup chopped fresh cilantro (optional)
19 - Lime wedges, for serving
# Directions:
01 - Preheat the oven to 375°F. Lightly brush both sides of each tortilla with vegetable oil. Drape each tortilla over an inverted oven-safe bowl or taco mold placed on a baking sheet. Bake for 10 to 12 minutes until golden and crisp. Allow to cool before removing from molds.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spatula, until browned, about 5 to 6 minutes. Drain excess fat.
03 - Add diced onion and garlic to the skillet with beef. Cook for 2 to 3 minutes until softened and fragrant.
04 - Stir in taco seasoning and 1/4 cup water. Simmer for 2 to 3 minutes until the mixture thickens. Season with salt and pepper to taste, then remove from heat.
05 - Place each baked tortilla shell on a serving plate. Layer shredded romaine lettuce evenly inside each shell, then spoon in the seasoned beef mixture.
06 - Top with cherry tomatoes, black beans, corn, shredded cheddar, olives, and diced avocado.
07 - Add a dollop of sour cream and salsa on top. Sprinkle with chopped cilantro if desired. Serve immediately alongside lime wedges.
# Expert Tips:
01 -
- The tortilla shell is crispy enough to crack as you eat, and sturdy enough to actually hold all the good stuff without falling apart on you.
- You can prep every component ahead and assemble in minutes, which means this works for busy weeknights and feeding a crowd.
- It tastes like a taco, a salad, and comfort food all at once, so no one's ever disappointed by what lands on their plate.
02 -
- The tortilla shell must cool completely before you remove it from the mold or it'll tear—patience here actually saves you work and disappointment.
- Assemble everything at the last minute, especially the lettuce and avocado, because they soften and darken if they sit in the warm beef mixture too long.
03 -
- Brush the tortillas with just enough oil to coat—too much and they'll be greasy, too little and they won't crisp properly, so err slightly on the generous side.
- Keep your toppings cold until the last minute and your beef warm, because the contrast between temperatures is actually what makes each bite taste brighter.