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 Meat
Fried Tortilla Shell
Salad Ingredients
Toppings
Method
Prepare Taco Meat
- 1
Cook the Beef
In a large skillet over medium heat, add ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 2
Add Seasoning
Drain excess fat. Add taco seasoning and water to the skillet. Stir to combine and simmer for 5 minutes until thickened.
Fry Tortilla Shells
- 3
- 4
Fry Tortillas
Once the oil is hot, carefully place a corn tortilla in the oil. Fry for about 30 seconds on each side or until crispy and golden. Remove and drain on paper towels. Repeat with remaining tortillas.
Assemble Salad
- 5
Layer Ingredients
In each fried tortilla shell, layer mixed greens, taco meat, red onion, diced tomato, shredded carrots, red cabbage, and cheddar jack cheese.
- 6
Add Toppings
Top each salad with a dollop of sour cream and guacamole.
- 7
Serve
Serve immediately while the tortilla shells are still crispy.
