Beef Taco Salad with Crispy Shell (Printable Version)
Seasoned ground beef, fresh vegetables, and cheddar cheese served in a crunchy tortilla shell. Easy to make, satisfying meal.
# What You Need:
→ Tortilla Shells
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons olive oil
→ Beef Filling
03 - 1 pound lean ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons tomato paste
13 - 1/3 cup water
→ Salad
14 - 5 ounces romaine lettuce, chopped
15 - 1 large tomato, diced
16 - 1/2 cup canned black beans, drained and rinsed
17 - 1/2 cup canned corn, drained
18 - 1 small red onion, thinly sliced
19 - 3/4 cup shredded cheddar cheese
20 - 1 avocado, sliced
21 - 1/4 cup sliced black olives, optional
→ Dressing
22 - 1/4 cup sour cream
23 - 1/4 cup salsa
24 - Juice of 1 lime
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Brush both sides of each tortilla lightly with olive oil. Drape tortillas over inverted oven-safe bowls or place into oven-safe tortilla molds.
03 - Bake for 8 to 10 minutes until golden and crisp. Cool slightly before removing from molds.
04 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, approximately 5 minutes.
05 - Add chopped onion and minced garlic to the beef. Sauté for 2 to 3 minutes until softened.
06 - Stir in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
07 - Add tomato paste and water to the beef mixture. Simmer for 3 to 4 minutes until thickened. Remove from heat.
08 - In a small bowl, whisk together sour cream, salsa, and lime juice until well combined.
09 - Divide chopped romaine lettuce, diced tomato, black beans, corn, and sliced red onion evenly among the crispy tortilla shells.
10 - Distribute seasoned beef equally over each salad. Top with shredded cheddar cheese, avocado slices, and black olives if desired.
11 - Drizzle each salad with prepared dressing and serve immediately.
# Helpful Tips:
01 -
- The contrast between the warm, seasoned beef and the cool, crisp vegetables creates a perfect balance that keeps everyone coming back for seconds.
- You can prep most components ahead of time, making this impressive-looking meal actually quite stress-free when entertaining.
02 -
- If you try to remove the tortilla shells from their molds while still hot, they may collapse, so patience during the slight cooling period is crucial.
- Adding the tomato paste to the beef and allowing it to cook for a minute before adding water intensifies the umami flavor tremendously.
03 -
- For extra-crispy shells that hold their shape better, flip the tortillas halfway through baking and spray with a little more oil at the turning point.
- If serving to a crowd, prepare a separate batch of beef with less spice for those who prefer milder flavors, marking it with a different colored serving spoon.