Taco Salad takes all the best parts of tacos—savory beef, crisp lettuce, melty cheese—and stacks them into a crunchy tortilla bowl you can eat with a fork. The difference? You get more room for toppings, less mess, and a meal that feels a little more complete. It’s a solid choice when tacos sound good but you want something that fills you up and doesn’t fall apart mid-bite.
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Whenever we’ve got friends over or are throwing a big family meal for weeknights or game days, this taco salad recipe makes everything a lot less fussy. I usually prep and store the components separately for the best results, and just assemble everything when it’s time. You can also set it out buffet-style and let people build their own, which takes the pressure off and makes it a fun experience. It reminds me of the family-style spreads I saw in central Mexico, everyone grabbing toppings, chatting, and building their own plate.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Taco Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe super easy with my simple steps—just follow along and you’ll have a hearty taco salad ready in no time.
Set Up Your Tortilla Molds
Place four oven-safe bowls upside down on a baking sheet—these will help shape your tortilla bowls. It’ll also help to have a ladle, measuring cup, or even a small bowl nearby to gently press the tortillas down around the sides once they’re draped over.
Just make sure everything’s heat-safe since the tortillas will still be hot from the skillet.
Fry the Tortillas
Heat the oil in a skillet over medium heat. If you’re using a 12-inch nonstick skillet, the tortilla fits perfectly and doesn’t stick.
Once it’s hot, add one tortilla at a time and fry each side for 30 to 45 seconds until golden and slightly puffed. Too little time and it’ll be too soft to hold its shape—too much and it’ll turn brittle and crack when shaping.
So, keep a close eye and pull it once it’s golden and just starting to crisp, while still flexible enough to mold. I use these stainless steel tongs with silicone tips so I don’t burn my hands or tear the tortilla.
Shape Tortillas Into Bowls
While the tortilla is still warm and flexible, carefully drape it over one of the inverted bowls you set up earlier. Handle it with light pressure as you adjust the tortilla—just enough to help it settle into place without tearing or folding too sharply. You can use tongs if it’s too hot to the touch.
Once it’s pressed down over the sides, finish shaping it with a kitchen towel, pressing around the edges to smooth everything out and protect your hands from the heat. These flour sack towels are great because they don’t leave fuzz or snag the tortilla. It’ll form a nice bowl as it cools, so don’t move it until it holds its shape.
It’ll form a nice bowl as it cools, so don’t move it until it holds its shape. Letting it sit undisturbed helps it set properly and keeps the shape from collapsing or warping before it firms up. Repeat with the remaining tortillas, adding more oil as needed.
Cook the Beef
In the same skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon or spatula as it cooks. I use this 5-blade meat masher, which honestly beats a spoon any day.
Keep stirring until it’s fully browned and crumbled, then drain off any excess fat so the meat isn’t greasy when you mix it into the salad.
Stir in your store-bought or homemade taco seasoning with a splash of water to coat everything evenly and create a bit of sauce. Without the water, the seasoning can stick in clumps or burn slightly in the pan, and the meat won’t absorb the flavor as well. This is a small detail that makes a big difference.
Bring the meat mixture to a boil so it thickens a bit and boosts the flavor, then reduce the heat so it doesn’t burn or dry out. Simmer for about 10 minutes so the seasoning can soak in, and remove from the heat after that. Let it cool for a few minutes before assembling the salad.
Assemble the Taco Salad
Grab a large mixing bowl and toss together the chopped romaine, black beans, diced tomatoes, and shredded cheddar cheese. Once the beef has cooled slightly (you don’t want it to wilt the lettuce), add it to the mix and gently combine everything.
Take your crisped tortilla bowls and spoon the salad mixture evenly into each one. Drizzle with a generous amount of avocado sauce, then sprinkle freshly chopped cilantro over the top.
You could also layer everything directly into the tortilla bowls, starting with the lettuce, followed by the seasoned beef, cheese, black beans, and tomatoes, finished with the avocado sauce and garnish—just assemble them however you want. Either way, it’s filling and ready to serve. Enjoy while warm!
Recipe Notes and Expert Tips
I’ve put together a few key tips to help everything come together smoothly and taste amazing:
- Get Your Oil Hot: Make sure your oil is hot before frying—if it’s not sizzling, the tortillas won’t crisp up right.
- Shape with a Clean Towel: While the tortilla is still warm, use a flour sack towel to gently mold it over the bowl and let it cool completely to hold its shape.
- Don’t Skip the Simmer: Let the seasoned beef simmer just a bit so the flavors aren’t flat or overpowering—this step makes a big difference.
- Don’t Rush the Cooldown: Adding hot beef directly to the salad will steam the lettuce. Give it a few minutes to cool down.
- Try Other Cheeses: Cheddar works great, but you can use Monterey Jack or a Mexican blend for something different.
- Add Some Heat: Pickled jalapeños or thinly sliced red onions add a spicy kick and extra tang that pairs well with the creamy avocado sauce.
- Switch Up the Sauce: No avocado sauce or guacamole on hand? Try with a dollop of sour cream, salsa, a light vinaigrette, or a salad dressing.
- Prep Ahead: You can make the beef and prep the veggies a day ahead—just store them separately and assemble when ready.
How to Store Leftovers
Store the salad components and the tortilla bowls separately. Keep the fresh veggies, cooked beef, and the rest of the salad filling in separate airtight containers in the fridge for up to 3-4 days. The tortilla bowls hold their crunch best at room temperature, sealed in a zip-top bag or container.
As a whole, you can’t freeze this salad—fresh veggies and fried tortillas don’t bounce back well after thawing. You can only freeze the meat mixture for up to 3 months. Just thaw it and reheat in the skillet or microwave, then let it cool slightly before assembling your taco salad.
What to Serve With Taco Salad
Taco salad can pretty much hold its own, but it also plays well with others. Serve it with a side of crunchy tortilla chips and fresh pico de gallo, or add more veggies like cherry tomatoes, strips of bell pepper, or black olives.
Crispy tofu doesn’t hurt either, and you can also try a watermelon or mango salad for a bit of contrast on the side.
More Easy Recipes for You to Try at Home
I’ve got plenty of other no-fuss, flavor-packed meals that come together just as easily as this one.
Taco Salad
Add Preferred SourceEquipment
Ingredients
For the Shells:
- 4 large flour tortillas 10-inch diameter
- 2 tablespoons vegetable oil plus more as needed
For the salad:
- 1 pound lean ground beef
- 1 packet 1 ounce taco seasoning
- 4 cups Romaine lettuce hearts rinsed and chopped
- 1 cup black beans drained and rinsed
- 1 large tomato chopped
- ½ cup cheddar cheese shredded
- 1 cup avocado sauce
- Fresh cilantro
Instructions
Make the Tortilla Bowls:
- Place 4 oven-safe bowls on a baking sheet. Keep a ladle or small bowl nearby to help press the tortillas into shape.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Fry one tortilla at a time for 30–45 seconds per side, or until golden and slightly puffed.2 tablespoons vegetable oil, 4 large flour tortillas
- Using tongs, carefully drape the hot tortilla over an upside-down oven-safe bowl. Use a kitchen cloth to press it gently into the bowl shape. Let it cool completely to set the form. Repeat with remaining tortillas, adding more oil as needed.
Prepare the Taco Salad:
- In a large skillet over medium-high heat, cook the ground beef until fully browned and crumbled. Drain excess fat.1 pound lean ground beef
- Stir in taco seasoning and a splash of water if needed. Bring to a boil, then reduce heat and simmer for 10 minutes. Let it cool slightly.1 packet
- In a large mixing bowl, toss together the lettuce, black beans, tomatoes, and cheese. Add the slightly cooled beef and mix gently.4 cups Romaine lettuce hearts, 1 cup black beans, 1 large tomato, ½ cup cheddar cheese
- Spoon the salad into the tortilla bowls. Drizzle with avocado sauce and garnish with chopped cilantro.1 cup avocado sauce, Fresh cilantro
Video
Notes
- Get Your Oil Hot: Make sure your oil is hot before frying—if it’s not sizzling, the tortillas won’t crisp up right.
- Shape with a Clean Towel: While the tortilla is still warm, use a towel to gently mold it over the bowl and let it cool completely to hold its shape.
- Don’t Skip the Simmer: Let the seasoned beef simmer just a bit so the flavors aren’t flat or overpowering—this step makes a big difference.
- Don’t Rush the Cooldown: Adding hot beef directly to the salad will steam the lettuce. Give it a few minutes to cool down.
- Try Other Cheeses: Cheddar works great, but you can use Monterey Jack or a Mexican blend for something different.
- Add Some Heat: Pickled jalapeños or thinly sliced red onions add a spicy kick and extra tang that pairs well with the creamy avocado sauce.
- Switch Up the Sauce: No avocado sauce or guacamole on hand? Try with a dollop of sour cream, a light vinaigrette, or a salad dressing.
- Prep Ahead: You can make the beef and prep the veggies a day ahead—just store them separately and assemble when ready.
