Taco Bell Taco Salad (Print Version)
Crispy taco shells filled with seasoned meat, lettuce, cheese, and fresh toppings for a satisfying meal.
# Ingredients 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 -
⅔ 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 -
½ cup Taco Bell mild sauce or chunky salsa (optional)
11 -
1 cup crunchy tortilla strips (optional)
12 -
½ cup sour cream
→ Optional Toppings
13 -
Sliced black olives
14 -
Chopped green onions
15 -
Guacamole
16 -
Jalapeños
# Step-by-Step Instructions:
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, brown the ground beef. Drain excess fat, then return beef to the skillet.
03 -
Add taco seasoning and water to the beef. Bring to a simmer and cook for 3 to 4 minutes until mixture thickens. Remove from heat.
04 -
Spread a layer of warm refried beans in the bottom of each taco shell, followed by one to two large spoonfuls of taco-flavored rice.
05 -
Top the rice with the taco-seasoned beef mixture, using desired amount per salad.
06 -
Add shredded iceberg lettuce, diced tomatoes, shredded Colby cheese, and mild sauce or salsa over the beef.
07 -
Sprinkle crunchy tortilla strips on top and add a dollop of sour cream.
08 -
Optionally garnish with sliced black olives, green onions, guacamole, or jalapeños. Serve immediately to maintain shell crispness.
# Extra Tips & Details:
01 -
Place beans and rice at the bottom to prevent the shell from becoming soggy. Add crunchy tortilla strips just before serving to maintain their texture.