Taco Salad Recipe
Crispy flour shell filled with rice & beans or steamed vegetables, romaine lettuce, and shredded chicken, shredded beef, or ground beef topped with mixed cheese, pico de gallo, sour cream, and guacamole.
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Ingredients
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Shell
Filling
Toppings
Method
Shell Preparation
- 1
Fry the Tortilla Shells
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add one flour tortilla to the skillet and cook for about 30 seconds on each side until golden brown and crispy. Use a slotted spoon to remove the tortilla and place it on paper towels to drain excess oil. Repeat with remaining tortillas.
Filling Assembly
- 2
Prepare the Filling
In a large bowl, combine the cooked rice and black beans. Mix until evenly combined. If using shredded chicken or beef, add it to the rice and bean mixture and stir well.
Taco Salad Assembly
- 3
Assemble the Taco Salad
Take a crispy tortilla shell and fill it with the rice and bean mixture. Top with chopped romaine lettuce, followed by a generous portion of mixed cheese. Add pico de gallo, a dollop of sour cream, and a scoop of guacamole on top. Repeat for remaining shells.
