Beef Taco Salad with Crispy Shell (Printer-friendly)
Seasoned ground beef, fresh vegetables, and cheddar cheese in a crispy baked tortilla shell. A satisfying main dish ready in under an hour.
# What You Need:
→ Tortilla Shells
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons olive oil
→ Beef Filling
03 - 1 pound lean ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons tomato paste
13 - 1/3 cup water
→ Salad
14 - 5 ounces romaine lettuce, chopped
15 - 1 large tomato, diced
16 - 1/2 cup canned black beans, drained and rinsed
17 - 1/2 cup canned corn, drained
18 - 1 small red onion, thinly sliced
19 - 3/4 cup shredded cheddar cheese
20 - 1 avocado, sliced
21 - 1/4 cup sliced black olives, optional
→ Dressing
22 - 1/4 cup sour cream
23 - 1/4 cup salsa
24 - Juice of 1 lime
# How to Make It:
01 - Preheat oven to 400°F. Brush both sides of each tortilla lightly with olive oil. Drape tortillas over inverted oven-safe bowls or shape them into oven-safe tortilla molds.
02 - Bake for 8-10 minutes until golden and crisp. Cool slightly before removing from molds.
03 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned, approximately 5 minutes.
04 - Add chopped onion and minced garlic to the skillet, sauté for 2-3 minutes until softened.
05 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
06 - Add tomato paste and water to the skillet. Simmer for 3-4 minutes until thickened. Remove from heat.
07 - In a small mixing bowl, combine sour cream, salsa, and fresh lime juice until well blended.
08 - Distribute chopped romaine lettuce, diced tomato, black beans, corn, and sliced red onion among the crispy tortilla shells.
09 - Top each salad with seasoned ground beef, shredded cheddar cheese, avocado slices, and black olives if using.
10 - Drizzle with lime dressing and serve immediately.
# Expert Tips:
01 -
- The contrast between the warm spiced beef and cool crisp vegetables creates a perfect harmony that keeps everyone coming back for seconds.
- These impressive-looking edible bowls require surprisingly little effort but always draw gasps of delight when you bring them to the table.
02 -
- Slightly undercook the tortilla shells by a minute if you plan to fill them immediately, as they continue crisping as they cool.
- Adding the tomato paste directly to the hot spices for 30 seconds before the water creates a deeper, more complex flavor through a quick blooming process.
03 -
- Warm your plates before serving to keep everything at the perfect temperature longer, especially in winter months.
- Mix a teaspoon of cornstarch with the water before adding to the beef for a thicker, restaurant-style meat filling that wont make your shell soggy.