Taco Salad Recipe
Crispy flour tortilla shell topped with chicken or beef, lettuce, shredded cheese, sour cream, guacamole and tomatoes
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Ingredients
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Taco Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Tortilla Shells
Preheat the oven to 375°F (190°C). Brush both sides of the flour tortillas with olive oil. Place them in a muffin tin or on a baking sheet, pressing them into a bowl shape. Bake for 10-12 minutes or until crispy and golden brown. Remove from the oven and let cool.
- 2
Cook the Meat
In a skillet over medium heat, add the ground chicken or beef. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary. Add taco seasoning, salt, and pepper. Stir well and cook for an additional 5 minutes. Remove from heat.
- 3
Assemble the Salad
In each baked tortilla shell, layer shredded lettuce, cooked meat, shredded cheese, diced tomatoes, a dollop of sour cream, and a scoop of guacamole.
- 4
Serve
Serve immediately while the tortilla shells are still crispy. Enjoy your Taco Salad!
