Taco Bell Taco Salad (Printer-Friendly)
A flavorful dish featuring crispy taco shells layered with seasoned beef, beans, rice, cheese, and fresh crunchy toppings.
# What You’ll Need:
→ Shells
01 -
1 package Azteca Bake & Fill Taco Salad Shells with formers
→ Beef Mixture
02 -
1 pound ground beef
03 -
1 packet Taco Bell taco seasoning
04 -
2/3 cup water
→ Salad 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 -
Chopped green onions
15 -
Guacamole
16 -
Jalapeños
# Steps to Follow:
01 -
Bake the taco salad shells on a large baking sheet following the 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 the beef. Bring to a simmer and cook for 3 to 4 minutes until thickened. Remove from heat.
04 -
Spread a layer of warm refried beans at the bottom of each shell. Add one or two spoonfuls of taco-flavored rice on top.
05 -
Top the rice with taco-seasoned beef according to preference.
06 -
Add shredded iceberg lettuce, diced tomatoes, and shredded Colby cheese over the beef.
07 -
Drizzle with mild sauce or chunky salsa if desired, then sprinkle with crunchy tortilla strips.
08 -
Top with a dollop of sour cream and garnish with optional sliced olives, green onions, guacamole, and jalapeños. Serve immediately to maintain shell crispness.
# Helpful Hints:
01 -
For optimal crispiness, assemble the salad just before serving and keep taco shells separate if preparing in advance.