Taco Salad Recipe

Make crispy tortilla shells (deep-fry method)

Heat 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Warm tortillas briefly in microwave (10–15 seconds) so they’re pliable. Using tongs, drape a tortilla over the handle of a wooden spoon or lay it into a metal taco mold and carefully lower into hot oil. Fry 30–45 seconds per side until golden and crisp. Remove and drain on paper towels. Repeat with remaining tortilla. Let cool until firm.

Baked tortilla bowls (oil-free alternative)

Preheat oven to 375°F (190°C). Lightly spray each tortilla with nonstick spray, drape over the inverted oven-safe bowl or place in an inverted muffin tin to form a bowl. Bake 8–12 minutes until crisp and golden. Cool until firm.

Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 20–30 seconds until fragrant.

Increase heat to medium-high, add ground beef. Break up with a spatula and cook 5–7 minutes until browned and no pink remains.

Drain excess fat if necessary, return skillet to medium heat. Stir in tomato paste and taco seasoning. Pour in 1/2 cup water, stir to combine, reduce to a simmer and cook 3–5 minutes until sauce thickens and coats the meat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Wash and dry the lettuce, then chop into bite-sized pieces. Place in a large salad bowl or divide among individual serving bowls (or the cooled tortilla shells).

Dice tomatoes, green pepper, and onion as listed. Slice black olives and jalapeño if using. Scatter tomatoes, green pepper, onion, and olives over the lettuce.

Sprinkle shredded cheddar cheese over the vegetables.

Make the optional dressing by whisking together sour cream, salsa, lime juice, and 1/4 teaspoon salt until smooth. Taste and adjust seasoning or salsa amount to preference.

If you prefer a lighter option, serve bottled salsa or a vinaigrette on the side.

Spoon 1/2 of the warm taco meat into each prepared tortilla shell (or divide among salads).

Top with additional shredded cheese if desired. Drizzle dressing over the salad or serve on the side.

Garnish with chopped cilantro and a lime wedge. Serve immediately so shells remain crisp.