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Taco Salad Recipe

Name: Dua Pies Taco Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 2 cups vegetable oil (for frying); 1 tsp kosher salt; 6 cups iceberg lettuce; 2 cups romaine lettuce; 1.5 cups cherry tomatoes (halved) or diced tomato; 1.5 cups shredded cheddar cheese; 0.25 cups red onion (thinly sliced, optional); 0.75 cups black beans (rinsed and drained, optional); 0.5 cups sweet corn (canned or thawed frozen); 2 tbs fresh cilantro (chopped, optional); 1 lb ground beef or turkey; 2 tbs taco seasoning (store-bought or homemade); 0.25 cups water (for cooking meat with seasoning); 0.5 cups sour cream; 0.5 cups salsa; 1 tbs lime juice; 0.5 tsp ground cumin; 0.5 tsp hot sauce; 0.25 tsp salt; 1 count sliced avocado or guacamole; 2 count lime wedges; 0.5 cups crushed tortilla chips (optional for extra crunch)

Inspired by Dua Pie

Time45m

Serves4

Fried tortilla bowl, shredded cheese, & tomato.

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Ingredients

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Tortilla bowls

4 count large flour tortillas

2 cups vegetable oil (for frying)

1 tsp kosher salt

Salad base

6 cups iceberg lettuce

2 cups Romaine lettuce

1 1/2 cups cherry tomatoes (halved) or diced tomato

1 1/2 cups shredded cheddar cheese

1/4 cups red onion (thinly sliced, optional)

3/4 cups black beans (rinsed and drained, optional)

1/2 cups sweet corn (canned or thawed frozen)

2 tbs fresh cilantro (chopped, optional)

Protein (optional)

1 lb ground beef or turkey

2 tbs taco seasoning (store-bought or homemade)

1/4 cups water (for cooking meat with seasoning)

Dressing

1/2 cups Sour cream

1/2 cups salsa

1 tbs ReaLime juice

1/2 tsp Ground cumin

1/2 tsp Hot sauce

1/4 tsp Celtic sea salt

Garnishes & extras

1 count sliced avocado or guacamole

2 count Lime wedges

1/2 cups crushed tortilla chips (optional for extra crunch)

Method

Tortilla bowls

Shape tortillas

Preheat the oven to 375°F (190°C). Warm each tortilla for 30 seconds in the microwave or in a dry skillet to make it pliable. Drape each warmed tortilla over an inverted oven-safe bowl or place inside an upside-down oven-safe muffin tin to form a bowl shape.

Bake the shaped tortillas for 8–10 minutes, turning once if needed, until they are lightly golden and set. Remove and allow to cool. (Alternatively, for a crisper, fried bowl follow the next step.)

Fry (optional for deep-fried bowls)

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fold or drape a tortilla over a metal potato masher or a bowl-shaped form and submerge briefly, or use tongs to gently hold it open so oil can contact both sides. Fry each tortilla 45–90 seconds per side until deep golden and crisp. Transfer to a paper-towel-lined rack and sprinkle with 1 tsp kosher salt while hot. Let cool to set the bowl shape.

Protein (optional)

If using ground meat, heat a skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.

Drain excess fat if needed, return to low heat, stir in taco seasoning and 1/4 cup water. Simmer 2–3 minutes until the sauce thickens and coats the meat. Remove from heat and keep warm.

Salad base

Prepare the lettuces: core and finely chop the iceberg and romaine. Place in a large mixing bowl and toss to combine.

Add the halved cherry tomatoes (or diced tomato), shredded cheddar cheese, thinly sliced red onion, black beans, corn, and chopped cilantro. Toss gently so ingredients are evenly distributed.

Dressing

Make the creamy salsa-lime dressing: In a small bowl, whisk together sour cream, salsa, lime juice, ground cumin, hot sauce, and 1/4 tsp salt until smooth. Taste and adjust seasoning—add more lime for brightness or hot sauce for heat.

Assembly & serving

Place one tortilla bowl on each serving plate. Divide the lettuce and salad mixture evenly among the 4 bowls, mounding gently so the bowl is filled.

Top each salad with a generous spoonful of the cooked seasoned meat, if using. Drizzle 2–3 tablespoons of the dressing over each salad (or serve dressing on the side).

Garnish each salad with sliced avocado or a dollop of guacamole, a sprinkle of additional shredded cheese if desired, crushed tortilla chips for extra crunch, and a lime wedge on the side.

Serve immediately so the tortilla bowls stay crisp. Leftover components (dressing, meat, and salad) can be stored separately in the refrigerator for up to 3 days.