Taco Salad Recipe
Choice of Beef, Chicken with beans, or Grilled Veggies, cheddar, onion, tomato, and olives in a crispy flour tortilla bowl. Served with choice of dressing or salsa & sour cream.
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Ingredients
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Taco Salad Base
Toppings
Dressings & Garnishes
Method
Taco Salad Preparation
- 1
Prepare the Tortilla Bowls
Preheat the oven to 375°F (190°C). Place each flour tortilla over the back of a muffin tin and bake for about 10-12 minutes until golden and crispy. Remove from the oven and let them cool.
- 2
Cook the Protein
In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes, breaking it apart as it cooks. If using grilled chicken, cook on a grill or skillet until fully cooked, about 6-8 minutes per side. For grilled veggies, toss them in a little olive oil, salt, and pepper, and grill until tender.
- 3
Assemble the Salad
In each crispy tortilla bowl, layer refried beans first, followed by your choice of protein (beef, chicken, or grilled veggies). Top with shredded cheddar cheese, diced onion, diced tomato, and sliced olives.
Serving
- 4
Add Dressings
Serve the taco salads with a side of salsa and sour cream. Drizzle additional dressing over the top if desired.
- 5
Enjoy
Serve immediately while the tortilla bowls are still crispy. Enjoy your delicious taco salad!