Beef Taco Salad Shell (Printable Version)

A vibrant mix of seasoned beef, fresh veggies, and crispy tortilla shells creating a satisfying and flavorful dish.

# What You'll Need:

→ Taco Shells

01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil

→ Beef

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 black pepper, to taste

→ Salad

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 the oven to 375°F. Brush both sides of each flour tortilla with vegetable oil. Drape each tortilla over an inverted oven-safe bowl or taco shell mold placed on a baking sheet. Bake for 10 to 12 minutes until golden and crisp. Allow to cool before removing from molds.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned, about 5 to 6 minutes. Drain excess fat. Add diced onion and garlic, cooking for 2 to 3 minutes until softened. Stir in taco seasoning and water, simmering for 2 to 3 minutes until thickened. Season with salt and pepper to taste then remove from heat.
03 - Place a baked tortilla shell on each serving plate. Layer shredded romaine lettuce inside the shell. Evenly distribute the cooked beef mixture over the lettuce. Top with cherry tomatoes, black beans, corn, shredded cheddar, sliced olives, and diced avocado. Add dollops of sour cream and salsa. Garnish with chopped cilantro if desired. Serve immediately with lime wedges on the side.

# Expert Insights:

01 -
  • The tortilla shell is crispy, edible, and way more fun than eating from a plate.
  • Everything comes together in under 40 minutes, making it ideal for weeknight dinners.
  • You can customize every topping to match what's in your fridge or what you're craving.
  • It's satisfying enough to feel like a real meal but light enough that you won't need a nap afterward.
02 -
  • Don't skip cooling the shells before removing them from the molds or they'll fall apart—patience here saves frustration.
  • The lettuce needs to go in first because it acts as a barrier between the warm beef and the bottom of the shell, keeping things crispy longer.
  • Assemble just before eating; if you let these sit assembled, the shell softens and becomes chewy instead of satisfying and crunchy.
03 -
  • If your tortilla shell cracks while baking, it's still edible—just serve it broken on the side like chips alongside a bowl of salad, and nobody will know the difference.
  • Keep the sour cream and salsa separate until the very end so the shell stays crisp; you can always add more if you want it saucier.

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