Beef Taco Salad Shell (Printable)
Seasoned ground beef with fresh veggies and toppings in a crisp tortilla shell for a fresh meal.
# What You Need:
→ Taco Shells
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil
→ Beef Mixture
03 - 1 pound ground beef
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/4 cup water
08 - Salt and pepper, to taste
→ Salad Components
09 - 4 cups shredded romaine lettuce
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup canned corn, drained
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup sliced black olives
15 - 1 avocado, diced
16 - 1/3 cup sour cream
17 - 1/3 cup salsa
18 - 1/4 cup chopped fresh cilantro (optional)
19 - Lime wedges, for serving
# How To Make It:
01 - Preheat oven to 375°F. Brush both sides of each tortilla with vegetable oil. Drape each tortilla over an inverted oven-safe bowl or taco shell mold on a baking sheet. Bake 10 to 12 minutes until golden and crisp. Cool before removing molds.
02 - Heat a large skillet over medium heat. Brown ground beef, breaking it up with a spatula, about 5 to 6 minutes. Drain excess fat.
03 - Add diced onion and minced garlic to beef. Cook until softened, approximately 2 to 3 minutes.
04 - Stir in taco seasoning and water. Simmer until mixture thickens, about 2 to 3 minutes. Season with salt and pepper to taste. Remove from heat.
05 - Place baked tortilla shells on plates. Layer shredded lettuce evenly, then distribute seasoned beef mixture among shells.
06 - Top with cherry tomatoes, black beans, corn, shredded cheddar, black olives, and diced avocado.
07 - Garnish with sour cream and salsa, sprinkle cilantro if desired, and serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- It feels fancy but comes together faster than you'd think, and everyone gets their own edible bowl to eat at the end.
- The contrast between the warm seasoned beef and cool, crisp lettuce keeps things interesting with every bite.
- You can prep most of the toppings ahead of time, so assembly on a busy weeknight feels almost like cheating.
02 -
- Timing is everything with the tortilla shells—bake them too long and they'll be brittle and hard to handle, but take them out even a minute too early and they won't hold their shape.
- Assemble right before eating or the warm beef will start to soften the shell, which defeats the whole point of having that satisfying crunch.
- Don't skip draining your canned beans and corn or you'll end up with a watery salad that soaks the shells.
03 -
- Brown your tortillas in a skillet instead of brushing with oil if you want a richer, deeper flavor—just watch them carefully so they don't burn.
- Make your own taco seasoning by mixing together cumin, chili powder, paprika, garlic powder, and a pinch of cayenne so you know exactly what's going into your food.