Taco Bell Taco Salad

Everything you used to love in a Taco Bell Taco Salad is now possible to make at home with fresh ingredients and your preferred flavors. This recipe brings together crispy taco salad shells filled with seasoned ground beef, warm refried beans, flavorful rice, fresh veggies, and plenty of tasty toppings for a feast that makes every bite a delight.

I first made this recipe after missing my favorite Taco Bell Taco Salad and now it’s a family favorite that we enjoy for lunches and dinners alike. It’s fun to switch up the toppings and sauces depending on what’s in the fridge.

Ingredients

• Azteca Bake & Fill Taco Salad Shells: These come with ovensafe formers which help the shells maintain their bowl shape while baking. Look for the freshest package for best crispness
• Ground beef: You can swap for shredded chicken, ground turkey, or steak strips for variations. Choose lean beef for less grease
• Taco Bell taco seasoning: The signature blend adds authentic flavor. Any taco seasoning or homemade mix will work too
• Water: Used to simmer with the seasoning for saucy beef
• Refried beans: Warming these up adds creaminess and helps keep the bottom layer hearty. Choose your favorite brand or homemade
• Premade tacoflavored rice: Storebought pouches are convenient and flavorful. You can also use homemade Mexican rice or mix white rice with salsa or cilantro lime for a fresh twist
• Shredded iceberg lettuce: Iceberg adds crunch and freshness
• Shredded Colby cheese: Melts beautifully and tastes mild but satisfying. Monterey Jack, cheddar, or Mexican blend cheese are excellent choices if preferred
• Diced tomatoes: Fresh tomatoes add juicy brightness
• Taco Bell mild sauce or chunky salsa: Either is optional but offers both moisture and a little kick
• Crunchy tortilla strips: These give a fun contrast in texture. If you dont have strips, crushed tortilla chips work just as well
• Sour cream: Adds cool creaminess that balances the spices. Plain Greek yogurt is a good alternative if you want a protein boost
• Optional toppings: Include sliced black olives, green onions, guacamole, or jalapeños to add complexity and personalized flavor

Instructions

Prepare the Taco Salad Shells:

Place Azteca Bake & Fill Taco Salad Shells on a large baking sheet with their formers underneath to keep the bowl shape. Bake according to package instructions until the shells turn golden and crisp. Let them cool slightly so they hold their shape without cracking.

Cook the Ground Beef:

Heat a skillet over medium heat and add one pound of ground beef. Cook, breaking it apart, until it is evenly browned and no pink remains. Drain any excess grease from the pan and return the beef to the skillet.

Season the Beef:

Sprinkle the taco seasoning packet over the browned beef. Pour in twothirds cup of water. Stir and bring the mixture to a low simmer. Cook for about three to four minutes until the sauce thickens and coats the beef nicely. Remove the pan from heat.

Assemble the Base Layers in the Shells:

Spread a generous layer of warmed refried beans evenly across the bottom of each taco salad shell. Then add one or two large spoonfuls of the premade tacoflavored rice on top of the beans.

Add the Beef:

Spoon the seasoned ground beef over the rice. The amount can be adjusted to your liking.

Build the Salad Layers:

Top the beef with shredded iceberg lettuce to add a fresh crunch. Scatter diced tomatoes on top for juicy bursts of flavor. Sprinkle shredded Colby cheese over the salad while it is still a bit warm so it melts slightly. Drizzle Taco Bell mild sauce or chunky salsa on the layers for moisture and a hint of spice.

Add Crunch and Cream:

Just before serving, sprinkle crunchy tortilla strips on top to keep them crisp. Finish with a dollop of sour cream or Greek yogurt to balance the spicy and savory flavors.

Garnish and Serve:

Add any optional toppings like sliced black olives, green onions, guacamole, or jalapeños for an extra boost of flavor and texture. Serve immediately to enjoy the crispy taco shell at its best.

One of my favorite parts of this recipe is using the Azteca taco salad shells. Their unique bowl shape holds all the layers perfectly and stays crispy if served soon after assembly. I have fond memories of family dinners where everyone picked their toppings from a spread, making mealtime a fun shared event.

Storage Tips

If you have leftovers, store each ingredient separately in airtight containers. Keep the taco shells on their own in a dry spot or even freeze them to maintain crispness before your next use. The seasoned beef, beans, rice, and veggies refrigerate well for up to four days.

Ingredient Substitutions

Try ground turkey or shredded chicken instead of beef for a lighter version. Use black beans in place of refried beans for added texture or skip the rice for a low carb version. Any shredded cheese blend you enjoy works beautifully here as well.

Serving Suggestions

Serve the salad bowls with extra lime wedges and a side of homemade salsa or guacamole. Pairing this with Mexican street corn or chips and queso makes for a festive meal. For a lighter touch, serve with a simple cucumber and avocado salad on the side.

Serve immediately so the shells stay crispy and let everyone customize their bowl to taste. Warm the beans and rice before assembly and add crunchy toppings at the last minute.

Common Recipe Questions

→ What type of shells work best for this dish?

Use crispy taco shells with oven-safe formers to maintain their bowl shape. You can also shape your own using tortillas and aluminum foil if formers are unavailable.

→ Can I prepare my own taco salad bowls?

Yes, using tortillas shaped over foil balls or purchased formers works well. Baking them until golden and crisp ensures a sturdy base for layering.

→ Is frying the taco bowl an option?

Absolutely. Frying tortillas at 350°F using a ladle to shape them creates a golden, crispy shell perfect for holding the layers without sogginess.

→ What are good layering tips to keep the shells crisp?

Start with a base of warm refried beans and rice to absorb moisture. Add seasoned meat on top, then fresh and crunchy toppings last to preserve texture.

→ Can this dish be made vegetarian?

Yes, simply omit the meat and add extra beans, rice, and roasted vegetables for a hearty vegetarian option full of flavor.

→ How should leftovers be stored?

Store ingredients separately in airtight containers. Keep shells apart to avoid sogginess, and reassemble just before serving for best texture.