Taco Salad Recipe
Crisp tortilla bowl, filled with tortilla chips, crisp shredded romaine, seasoned ground beef refried beans, tomatoes, black olives, Colby Jack cheese and sour cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla Bowl
Salad Filling
Method
Prepare Tortilla Bowls
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Bake
Bake the tortillas in the preheated oven for about 10-15 minutes or until they are golden brown and crisp. Remove from the oven and let cool.
Prepare Salad Filling
- 4
Cook Ground Beef
In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 5
Add Seasoning
Stir in the taco seasoning and cook according to the package instructions, usually about 5 minutes.
- 6
Prepare Vegetables
While the beef is cooking, chop the romaine lettuce and dice the tomatoes.
- 7
Mix Salad Ingredients
In a large bowl, combine the cooked ground beef, refried beans, romaine lettuce, diced tomatoes, black olives, and Colby Jack cheese.
Assemble Taco Salad
- 8
Fill Tortilla Bowls
Once the tortilla bowls are cool, carefully fill each bowl with the salad mixture.
- 9
Top with Sour Cream
Add a generous dollop of sour cream on top of each filled tortilla bowl.
- 10
Serve
Serve the taco salads immediately and enjoy!
