Taco Salad Recipe
Crispy flour tortilla shell filled with ground beef or shredded chicken, refried beans, cheese dip, lettuce, tomatoes, sour cream & cheese.
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Ingredients
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Taco Salad Ingredients
Method
Instructions
- 1
Prepare the Tortilla Shells
Preheat the oven to 375°F (190°C). Brush each flour tortilla lightly with olive oil and place them in a taco shell mold or upside down on a baking sheet. Bake for 10-12 minutes or until they are golden brown and crispy.
- 2
Cook the Meat
In a skillet over medium heat, add the ground beef or shredded chicken. Sprinkle the taco seasoning over the meat and cook until the meat is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- 3
Assemble the Salad
Once the tortilla shells are baked and the meat is ready, begin assembling the taco salad. Start by placing a layer of refried beans in the bottom of each tortilla shell. Next, add the cooked meat, followed by a layer of cheese dip, lettuce, tomatoes, and a dollop of sour cream. Finally, sprinkle shredded cheese on top.
- 4
Serve
Serve the taco salads immediately while the tortilla shells are still warm and crispy. Enjoy!
