Taco Bell Taco Salad (Printer-Friendly)
Crunchy shells with savory beef, fresh veggies, cheese, and optional toppings for a Tex-Mex inspired dish.
# What You'll Need:
→ Shells
01 -
1 package Azteca Bake & Fill Taco Salad Shells with formers
→ Seasoned Meat
02 -
1 pound ground beef
03 -
1 packet Taco Bell taco seasoning
04 -
2/3 cup water
→ Fillings
05 -
1 cup warmed refried beans
06 -
2 cups premade taco-flavored rice
07 -
4 cups shredded iceberg lettuce
08 -
1 cup shredded Colby cheese
09 -
1 cup diced tomatoes
10 -
1/2 cup Taco Bell mild sauce or chunky salsa (optional)
11 -
1 cup crunchy tortilla strips (optional)
12 -
1/2 cup sour cream
→ Optional Toppings
13 -
Sliced black olives
14 -
Green onions
15 -
Guacamole
16 -
Jalapeños
# Steps to Follow:
01 -
Preheat oven and bake Azteca taco salad shells on a large baking sheet according to package instructions until golden and crisp. Allow to cool slightly.
02 -
In a skillet over medium heat, cook ground beef until browned. Drain excess grease and return beef to skillet.
03 -
Add taco seasoning and water to beef. Bring to a simmer and cook for 3 to 4 minutes until sauce thickens. Remove from heat.
04 -
Spread a layer of warm refried beans in the bottom of each taco shell, then add one or two large spoonfuls of taco-flavored rice.
05 -
Top the rice with taco-seasoned beef to desired amount.
06 -
Layer shredded lettuce, diced tomatoes, and shredded Colby cheese evenly over the beef. Drizzle with mild sauce or salsa if using.
07 -
Sprinkle crunchy tortilla strips on top just before serving to maintain crispness, then add a dollop of sour cream.
08 -
Optionally garnish with sliced black olives, green onions, guacamole, and jalapeños. Serve immediately while shells remain crispy.
# Extra Suggestions:
01 -
To prevent sogginess, layer beans and rice at the bottom to absorb meat juices and add crunchy tortilla strips only before serving.
02 -
Leftover components should be stored separately in airtight containers in the refrigerator for up to 3-4 days.