Beef Taco Shell Salad (Print version)

Crunchy salad featuring seasoned ground beef, fresh veggies, and zesty toppings in a crisp shell.

# What you need:

→ Taco Shells

01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil

→ Beef Mixture

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 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. Brush both sides of each tortilla with vegetable oil. Drape each tortilla over an inverted oven-safe bowl or taco shell 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 until browned, breaking it into pieces with a spatula, about 5 to 6 minutes. Drain excess fat.
03 - Add diced onion and minced garlic to the skillet with beef. Cook for 2 to 3 minutes until softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until sauce thickens. Season with salt and pepper to taste, then remove from heat.
05 - Place a baked tortilla shell on each serving plate. Layer shredded lettuce inside, then evenly distribute beef mixture over lettuce.
06 - Top with halved cherry tomatoes, black beans, corn, shredded cheddar, sliced black olives, and diced avocado.
07 - Add dollops of sour cream and salsa on top. Sprinkle with chopped cilantro if desired. Serve immediately accompanied by lime wedges.

# Expert advice:

01 -
  • The tortilla shell is golden and shatteringly crisp, holding everything together in a way that feels a little bit fancy.
  • You control every ingredient, so it's naturally fresher and more flavorful than most restaurant versions.
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that feels special.
02 -
  • Don't skip rinsing your canned beans—it prevents them from making the salad look muddy and reduces excess sodium.
  • Add the avocado at the very end so it doesn't oxidize and turn brown before you eat it.
  • Work quickly once the shells are filled because a warm, soft shell defeats the whole purpose—have everything prepped before assembly.
03 -
  • Oil both sides of the tortilla evenly so the bottom crisps as much as the top—uneven oil means uneven texture.
  • Taste the seasoned beef before you assemble everything; it's your last chance to adjust flavors without affecting the whole salad.

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