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This homemade take on the classic Taco Bell Taco Salad brings together all the familiar flavors and textures you loved from the fast food version in a fresh, customizable bowl. Crisp taco shells hold layers of seasoned beef, refried beans, taco flavored rice, shredded lettuce, cheese, and all your favorite toppings. Whether you want to keep it simple or dress it up with extras like guacamole and jalapeños, this recipe lets you control the ingredients and enjoy a satisfying, crunchy taco salad any night of the week.
I first made this when I was craving Taco Bell's discontinued salad and was amazed at how easily I could recreate it at home. Now it's a regular request for family dinners and even casual get togethers.
Ingredients
- Azteca Bake & Fill Crispy Flakey Taco Salad Shells with formers: These maintain their shape well when baked fresh shells work best for crunchiness
- Ground beef: You can swap this for ground chicken, turkey, shredded chicken or even steak strips if preferred
- Taco Bell taco seasoning: Adds the signature flavor but feel free to use your favorite brand or a homemade blend
- Water: Helps simmer the seasoning into the meat until thick and flavorful
- Refried beans: Warmed to provide a creamy base layer homemade or canned brands both work well
- Premade taco flavored rice: Adds texture and flavor alternatives include plain rice, cilantro lime rice, or rice mixed with salsa
- Shredded iceberg lettuce: Gives crisp freshness and balances the heavier ingredients
- Shredded Colby cheese: Melts slightly and adds richness Monterey Jack, cheddar, or Mexican blends are great substitutes
- Diced tomatoes: Fresh and juicy to brighten up the salad
- Taco Bell mild sauce or chunky salsa: Optional but adds moisture and a mild kick
- Crunchy tortilla strips: Optional for extra crunch or crushed tortilla chips make a fine replacement
- Sour cream: Provides creaminess and cools down spice but you can use plain Greek yogurt or skip it altogether
- Optional toppings: Like sliced black olives, green onions, guacamole, and jalapeños give added layers of flavor and customization
Instructions
- Prepare the Shells:
- Place the Azteca taco salad shells with their formers on a large baking sheet. Bake them following the package directions until they turn golden and crisp. Let them cool slightly so they hold their shape well and stay crunchy.
- Cook the Beef:
- Heat a skillet over medium heat and add the ground beef, cooking until fully browned. Drain off any excess grease to avoid sogginess. Return the beef to the skillet.
- Season the Meat:
- Add the taco seasoning packet along with water to the beef. Bring to a simmer and let it cook for 3 to 4 minutes until the mixture thickens nicely. Remove from heat to prevent overcooking.
- Assemble the Base:
- Spread a layer of warm refried beans into the bottom of each cooled taco shell. Over the beans, spoon in a generous amount of the premade taco flavored rice.
- Add the Protein:
- Top the rice and beans with your desired amount of the seasoned beef. Feel free to add as much or as little as you prefer for balance.
- Layer the Veggies and Cheese:
- Scatter shredded lettuce over the meat layer. Add diced tomatoes and then sprinkle shredded Colby cheese evenly across the salad.
- Add Sauce and Crunch:
- Drizzle the Taco Bell mild sauce or chunky salsa over the ingredients. Just before serving, add crunchy tortilla strips to keep that satisfying crispness intact.
- Finish with Creaminess and Extras:
- Top each salad with a dollop of sour cream. Garnish with optional ingredients such as sliced olives, green onions, guacamole, or jalapeños. Serve immediately to enjoy the contrast of fresh and crunchy textures.
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The beans soak up the meat juices enhancing the flavor while preserving the shell’s crunch. This trick really makes the salad taste just like Taco Bell’s old classic. One of my favorite memories with this dish is gathering the family to build their own salads everyone loves choosing their toppings and the crispy shell bowls add a bit of fun.
Storage Tips
Store leftover taco meat, rice, and beans in individual airtight containers in the fridge for up to four days. Keep the taco shells separate to avoid them getting soggy. If you plan to serve leftovers in a salad bowl, assemble just before eating to retain the best texture.
Ingredient Substitutions
Try ground chicken or turkey for a lighter protein option. Vegetarians can replace meat with roasted vegetables like peppers and mushrooms doubling beans and rice for heartiness. Swap Colby cheese for other types such as Monterey Jack or a Mexican blend depending on preference.
Serving Suggestions
Serve with a side of chips and salsa, or offer a variety of salsas and hot sauces for guests to customize their salad heat. A refreshing lime wedge on the side adds a nice zesty balance. This salad pairs well with a simple fruit salad or Mexican street corn as complementary sides.
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This homemade version captures the nostalgic flavors while letting you control ingredients and portion size. Assemble just before serving to keep shells crisp and toppings fresh.
Frequently Asked Questions About Recipes
- → What type of shells work best for this salad?
Oven-ready taco salad shells with formers are ideal to maintain their bowl shape and crispness. Refrigerated shells from grocery stores also work well.
- → How can I make my own taco salad bowl?
You can shape tortillas using taco shell formers or by molding over aluminum foil balls, then baking or frying until crispy.
- → Is frying the taco bowl an option?
Yes, heat oil to 350°F and carefully press a large flour tortilla into the hot oil using a ladle to shape and crisp the bowl.
- → Can I customize the toppings for different flavors?
Absolutely! Try adding sliced black olives, green onions, guacamole, jalapeños, or various salsas to enhance flavor and texture.
- → What is the best order to layer the ingredients?
Start with warm beans and rice at the bottom to absorb juices without sogginess, add seasoned beef, then fresh veggies, toppings, and finish with crunchy tortilla strips just before serving.
- → Are there vegetarian alternatives for the meat?
Yes, omit the meat and double the beans and rice, or add roasted vegetables for a veggie-friendly version.