Taco Salad Recipe
Tortilla shell, salad greens, ground beef, charro beans, cheeses, sour cream, tomatoes, black olives, southwest ranch.
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Ingredients
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Taco Salad Base
Toppings
Method
Prepare Taco Salad Base
- 1
Cook Ground Beef
In a skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Break it apart with a spatula as it cooks. Drain excess fat.
- 2
Prepare Tortilla Shells
Preheat the oven to 350°F (175°C). Place tortilla shells on a baking sheet and bake for 10-12 minutes or until crispy. Remove and let cool.
- 3
Heat Charro Beans
In a small saucepan, heat the charro beans over medium heat until warmed through, about 5 minutes. Stir occasionally.
Assemble Taco Salad
- 4
Layer Ingredients
In each tortilla shell, start by adding a generous handful of salad greens as the base.
- 5
Add Ground Beef
Top the salad greens with a portion of the cooked ground beef, about 1/4 pound per shell.
- 6
Add Charro Beans
Spoon a quarter cup of charro beans on top of the beef in each shell.
- 7
Add Cheeses
Sprinkle shredded cheddar and Monterey Jack cheeses (1/4 cup each) over the beans.
- 8
Add Toppings
Top each salad with diced tomatoes, sliced black olives, and a dollop of sour cream.
- 9
Drizzle Dressing
Finally, drizzle Southwest ranch dressing on top of each assembled taco salad.
