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–+ servings
A stack of four flour tortillas baked into fluted taco salad shells, with taco meat, tomatoes, lettuce, and cheese in nearby bowls.
5 from 54 votes
Created by: Stefanie

Taco Salad Shells


Course Salad
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
4
Baked tortillas transform into crispy, fun taco salad shells, filled with tasty fillings!
4

Ingredients

  • 4 flour tortillas burrito size
  • non-stick cooking spray
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 8 cups green and red leaf lettuce chopped
  • 1 cup diced tomatoes
  • 1 cup shredded jack and cheddar cheese
  • 1 cup sliced black olives
  • ½ cup diced green onions or chives
  • ¼ cup sour cream
  • 1 cup black beans rinsed and drained
  • 1 cup tortilla chips optional
  • ½ cup Ranch dressing
  • 1 teaspoon Cholula or hot sauce

Instructions

  • Saute ground beef over medium heat until no longer pink. Add taco seasoning and water as indicated on taco seasoning package and simmer until liquid is absorbed. Set meat aside to cool.
  • Spray flour tortillas with non-stick cooking spray and nestle into taco salad bowl baking pans (or drape over large mason jars).
  • Shape with even ripples. Place baking pans or mason jars on a large cookie sheet.
  • Bake at 350°F for 5-10 minutes until tortillas are crisp and lightly browned.
    stack of golden taco salad bowls stacked in each other.
  • Allow tortilla bowls to cool completely before gently removing from their cooking apparatus.
  • Assemble each taco salad by filling prepared tortilla bowl with lettuce and toppings of your choice.
  • Whisk together Cholula and Ranch dressing and drizzle over the salads.
  • Serve immediately.

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