Taco Salad Recipe
A fried flour tortilla with your choice of ground beef or shredded chicken, topped with cheese sauce lettuce tomato, sour cream and guacamole.
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Ingredients
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Tortilla Shells
Protein (choose ground beef or shredded chicken)
Cheese Sauce
Salad & Toppings
Method
Tortilla Shells
- 1
Shape and fry shells
Heat oil: Pour 1 cup vegetable oil into a deep skillet or medium saucepan to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (or a pinch of tortilla sizzles). Fold tortilla: Drape one large flour tortilla over the handles of two wooden spoons or over an inverted metal whisk to form a bowl shape (alternatively, fry flat then shape with tongs). Fry: Carefully lower the tortilla into the hot oil using tongs—fry 30–45 seconds per side until light golden and puffed. Drain: Remove and place inverted on paper towels to drain and set shape. Repeat with remaining tortillas. Season: Lightly sprinkle hot shells with 1/2 tsp salt if desired.
Protein (ground beef or shredded chicken)
- 2
Cook ground beef
Brown beef: Heat a 10-inch skillet over medium-high heat. Add the ground beef and chopped onion; cook, breaking up the meat, until beef is browned and onion is softened, about 6–8 minutes. Add garlic and cook 30 seconds. Season: Stir in 2 tbsp taco seasoning, 1/4 cup water, 1/2 tsp salt and 1/4 tsp pepper. Simmer: Reduce heat to medium-low and simmer until sauce thickens, about 3–4 minutes. Taste and adjust seasoning. Keep warm.
- 3
Prepare shredded chicken (alternative)
If using cooked shredded chicken: In a skillet heat 1 tbsp oil over medium, add chopped onion and cook until translucent, 3–4 minutes. Add 1 lb shredded cooked chicken, 2 tbsp taco seasoning and 1/4 cup water; stir to combine and heat through 3–5 minutes so seasoning coats chicken. Adjust salt and pepper to taste. Keep warm.
Cheese Sauce
- 4
Make a smooth cheese sauce
Roux: In a small saucepan melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute to remove raw flour taste. Add milk: Gradually whisk in 1 cup milk until smooth. Simmer: Cook, whisking, until sauce thickens slightly, 3–4 minutes. Add cheese: Reduce heat to low and stir in 1 cup shredded cheddar and 2 tbsp cream cheese (if using) until melted and smooth. Season: Stir in 1/4 tsp ground cumin, 1/4 tsp salt and a dash (1/4 tsp) of hot sauce or cayenne if you want a hint of heat. Keep warm, stirring occasionally so it doesn't skin over.
Salad & Assembly
- 5
Prep salad elements
Prepare lettuce and tomatoes: Wash and dry the lettuce; shred or chop into bite-size pieces (about 6 cups). Dice tomatoes into roughly 1/2-inch pieces (about 1 cup). Grate additional cheese for topping and set out sour cream and guacamole so they are easy to spoon over the finished salads.
- 6
Assemble taco salads
Place each fried tortilla shell on a plate. Spoon a layer of shredded lettuce into the bottom of each shell (about 1.5 cups each). Top lettuce with 1/4 of the prepared protein (about 4 oz each). Drizzle 2–3 tbsp of warm cheese sauce over the protein. Sprinkle 1/4 cup shredded cheese over each. Add diced tomatoes (about 1/4 cup each). Add a dollop of sour cream (about 2 tbsp) and about 3 tbsp guacamole to each salad. Garnish with sliced jalapeños and chopped cilantro if using, and serve with a lime wedge.
- 7
Serving and timing notes
Serve immediately while the fried tortilla shells are still crisp and cheese sauce is warm. If preparing components ahead, store shells at room temperature (covered) and reheat cheese sauce gently over low heat; warm shells briefly (30–60 seconds) in 325°F oven before filling to crisp them.