Taco Salad Recipe
Spicy taco meat in a fried tortilla shell with mixed greens, red onion, diced tomato, carrots, red cabbage, cheddar jack cheese, topped with sour cream and guacamole.
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.
Taco Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Taco Meat
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning and 1/2 cup of water. Simmer for 5 minutes until thickened.
- 2
Fry the Tortilla Shells
In a large pot, heat vegetable oil over medium-high heat. Fry each tortilla shell for about 1-2 minutes on each side until crispy and golden. Drain on paper towels.
- 3
Assemble the Salad
In a large bowl, combine mixed greens, red onion, diced tomato, shredded carrots, and shredded red cabbage. Toss well.
- 4
Serve
Place the salad mixture into each fried tortilla shell. Top with taco meat, shredded cheddar jack cheese, sour cream, and guacamole. Serve immediately.
