Beef Taco Salad with Crispy (Printable Version)
Experience a vibrant Tex-Mex salad with seasoned ground beef, fresh vegetables, and a crunchy homemade tortilla shell.
# What You'll Need:
→ For the Crispy Shells
01 - 4 large (10-inch) flour tortillas
02 - 2 tablespoons vegetable oil
→ For the 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, to taste
09 - Black pepper, to taste
→ For the Salad
10 - 4 cups chopped romaine lettuce
11 - 1 cup halved cherry tomatoes
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup corn kernels (fresh or canned, drained)
14 - 1/2 cup shredded cheddar cheese
15 - 1/4 cup sliced black olives
16 - 1/4 cup thinly sliced red onion
→ For the Toppings and Serving
17 - 1/2 cup sour cream
18 - 1/2 cup salsa
19 - 1 avocado, sliced
20 - Fresh cilantro leaves, for garnish (optional)
21 - Lime wedges, for serving
# How To Make It:
01 - Preheat your oven to 400°F. Lightly brush both sides of each flour tortilla with vegetable oil. Drape each tortilla over an inverted oven-safe bowl or taco shell mold placed on a baking sheet. Bake for 8 to 10 minutes, or until they turn golden and become crisp. Carefully remove the shells and allow them to cool completely.
02 - While the tortilla shells are baking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is thoroughly browned, which typically takes about 5 to 6 minutes. If necessary, drain any excess fat from the skillet.
03 - To the cooked beef, add the finely chopped onion and minced garlic. Continue to cook for 2 to 3 minutes, until the onion has softened and become translucent.
04 - Stir in the taco seasoning and tomato sauce with the beef and aromatics. Cook for an additional 2 to 3 minutes, allowing the flavors to meld. Season the mixture with salt and black pepper to your taste. Remove the skillet from the heat and set the beef filling aside.
05 - To assemble, place one crispy tortilla shell on each serving plate. Layer the chopped romaine lettuce, followed by portions of the seasoned beef mixture, halved cherry tomatoes, black beans, corn kernels, shredded cheddar cheese, sliced black olives, and thinly sliced red onion within each shell.
06 - Top each salad with a dollop of sour cream, a spoonful of salsa, and a few slices of avocado. Garnish with fresh cilantro leaves, if desired. Serve immediately with fresh lime wedges on the side for an added zest.
# Expert Advice:
01 -
- You'll adore how effortlessly this dish transforms simple ingredients into a vibrant, restaurant-quality meal right in your own kitchen.
- It's become my go-to for busy weeknights because it’s surprisingly quick to pull together and always a huge crowd-pleaser.
02 -
- I learned the hard way that not draining the beef properly can lead to a soggy shell, so always take that extra moment for a crisper experience.
- Discovering that gently molding the tortillas over inverted bowls yields perfectly shaped, sturdy shells completely changed my taco salad game.
03 -
- For an extra layer of flavor and crunch, try brushing your tortillas with a little olive oil mixed with a pinch of smoked paprika before baking.
- To elevate the fresh factor, make your own salsa — a simple blend of diced tomatoes, onion, cilantro, jalapeño, and lime juice makes all the difference.