Taco Salad in a Crispy Golden Taco Shell

This is one of my favorite salads.  I really missed having that crunchy tortilla bowl when making my taco salads.  I set out on a mission to figure it out and it was a surprisingly easy solution.  I found a non-stick taco fluted dish that came in a set of 2 at a flea market for about 2 dollars and set to work.  The result was fabulous.  They are relatively simple to use and pretty easy to find.

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Taco Salad
A favorite of mine. A refreshing taco salad made with all fresh, homemade ingredients. Crisp fresh greens and fresh homemade Pico de Gallo make this salad absolutely stunning. It is a visually pleasing dish that has such wonderful, distinct, fresh flavors.
Taco Salad
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Course Salad
Cuisine Mexican
Prep Time 25 minutes
Cook Time 30 minutes
Servings
salads
Ingredients
Taco Shells
Taco Meat
Taco Salad
Course Salad
Cuisine Mexican
Prep Time 25 minutes
Cook Time 30 minutes
Servings
salads
Ingredients
Taco Shells
Taco Meat
Taco Salad
Taco Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Taco Salad Shells
  1. Preheat the oven to 350º
  2. Spray both sides of the tortillas with the non-stick spray
  3. Place the fluted non-stick taco dishes onto a baking sheet
  4. Press and hold the tortillas into place inside the fluted taco dish and then place in the oven
  5. Bake for about 10 minutes or until the shells have a nice golden color
  6. Remove from oven and place upside down on a paper towel to cool and drain out any excess oil
Taco Meat
  1. Brown the ground beef and drain any excess fat from the beef
  2. Return the meat to the pan and add taco seasoning mix and half the water, stir well
  3. Simmer for 20 minutes at a med-low temperature adding the other half of the water a little bit at a time. You want to be sure that the meat absorbs the water, you can use a little less than a cup if necessary
Taco Salad
  1. Place the cooled shells onto the serving plates or bowls
  2. Place 3/4 cup shredded lettuce into the bottom of each shell
  3. Divide prepared taco meat into 4 servings and place 1 serving in each shell
  4. Place 3/4 cup Pico de Gallo on top of the taco meat in each shell
  5. Divide avocado into 4 servings and place 1 serving in each shell
  6. Top each shell with a teaspoon of sour cream and diced green onions
  7. Place 3/4 cup shredded Mexican cheese in each shell
  8. Top with diced black olives (optional)
  9. Serve with fresh guacamole and salsa, if desired
Recipe Notes

Click here for detailed instructions on taco seasonings and how to prepare the taco meat.  Click the link found here for our recipe for homemade pico de Gallo. Enjoy!

This Taco Salad in a Crispy Golden Taco Shell recipe is gluten free.

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