Beef Taco Salad Crispy Shell (Printable)
Seasoned beef and fresh vegetables in a crunchy homemade tortilla shell for a delicious Tex-Mex meal.
# What You Need:
→ Crispy Shells
01 - 4 large flour tortillas (10-inch)
02 - 2 tbsp vegetable oil
→ Beef Filling
03 - 1 lb lean ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp taco seasoning
07 - 1/4 cup tomato sauce
08 - Salt and pepper, to taste
→ Salad Base
09 - 4 cups romaine lettuce, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, rinsed and drained
12 - 1 cup corn kernels (fresh or canned, drained)
13 - 1/2 cup shredded cheddar cheese
14 - 1/4 cup sliced black olives
15 - 1/4 cup red onion, thinly sliced
→ Toppings
16 - 1/2 cup sour cream
17 - 1/2 cup salsa
18 - 1 avocado, sliced
19 - Fresh cilantro leaves, for garnish
20 - Lime wedges, for serving
# How to Make It:
01 - Preheat oven to 400°F. Lightly brush both sides of each tortilla with vegetable oil. Drape tortillas over inverted oven-safe bowls or taco shell molds on a baking sheet. Bake for 8–10 minutes until golden and crisp. Carefully remove and let cool.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, approximately 5–6 minutes. Drain excess fat if necessary.
03 - Add the chopped onion and garlic to the skillet with the beef. Cook for 2–3 minutes until softened and fragrant.
04 - Stir in taco seasoning and tomato sauce. Simmer for another 2–3 minutes to allow flavors to meld. Season with salt and pepper to taste. Remove from heat and set aside.
05 - In each crispy shell, layer the chopped lettuce, beef mixture, cherry tomatoes, black beans, corn kernels, cheddar cheese, black olives, and red onion.
06 - Top the salad with sour cream, salsa, avocado slices, and fresh cilantro if desired. Serve immediately with lime wedges.
# Expert Tips:
01 -
- That satisfying crack when you bite through a warm, crispy tortilla shell made in your own oven.
- All the freshness of a salad with the heartiness of seasoned beef, so it actually fills you up.
- Everything layers into those edible bowls, so there's no sad soggy lettuce by the end.
02 -
- The tortilla shells are only crispy for the first 10 or 15 minutes after you assemble them, so don't prep everything ahead and then build—work quickly and serve hot.
- If your shells crack or don't hold their shape, your oven temperature might be off, or your tortillas might have been sitting around too long; fresher ones are much more forgiving.
03 -
- Keep your assembled salads in a warm spot rather than the fridge so the shell stays crispy and the beef stays warm when you eat.
- If you're making these for a crowd, set up a simple assembly line with the shells lined up and ingredients in bowls so everyone can customize their own exactly how they like it.