Taco Salad Recipe
Seasoned chicken or ground beef with refried beans, fresh greens, pico de gallo, guacamole, sour cream and cheese in a crispy flour shell.
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Ingredients
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Protein
Vegetables
Condiments
Cheese
Shell
Seasoning
Method
Preparation of the Protein
- 1
Cook the Meat
In a skillet over medium heat, add the ground beef or chicken. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- 2
Add Seasoning
Stir in the taco seasoning, salt, and pepper. Cook for an additional 2-3 minutes until well combined. Remove from heat.
- 3
Heat Refried Beans
In a small pot, heat the refried beans over low heat until warmed through, stirring occasionally.
Preparation of the Shell
- 4
Prepare the Tortillas
In a separate skillet or oven, heat the flour tortillas until they are warm and pliable.
- 5
Shape the Shells
Carefully shape the tortillas into bowls by placing them in an oven-safe bowl or muffin tin. Bake at 375°F (190°C) for about 10-12 minutes or until crispy.
Assembly of the Taco Salad
- 6
Layer Ingredients
Once the shells are crispy, start layering the taco salad by adding a layer of refried beans at the bottom.
- 7
Add Protein
Next, add a generous portion of the seasoned meat over the refried beans.
- 8
Top with Vegetables
Add shredded lettuce, diced tomatoes, diced onions, and chopped cilantro on top of the meat.
- 9
Finish with Condiments
Top the salad with pico de gallo, guacamole, sour cream, and shredded cheddar cheese.