Crispy Beef Taco Salad
A vibrant salad loaded with seasoned ground beef, crispy tortilla strips, and fresh toppings served in an edible tortilla bowl. Perfect for a quick, satisfying lunch or dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 38g
Ingredients
- ¾ lb ground beef
- 2 tbsp taco seasoning
- ¼ cup water
- 2 large flour tortillas
- 4 cups romaine lettuce
- 1 cup cherry tomatoes
- ¾ cup shredded cheddar cheese
- ¼ medium red onion
- ½ cup black olives
- ½ cup sour cream
- ½ cup salsa
- 1 whole lime
- 2 tbsp cilantro
- 2 tbsp vegetable oil
Instructions
- 1
Chop romaine lettuce into bite-sized pieces and place in a large bowl.
- 2
Halve cherry tomatoes, dice red onion, and pit black olives. Add to lettuce along with shredded cheese.
- 3
In a small bowl, whisk together sour cream, salsa, and juice from half the lime.
- 4
Heat 1 tbsp oil in a 10-inch skillet over medium-high heat. Add ground beef and brown for 5–7 minutes, breaking apart with a spoon, until no pink remains.
- 5
Drain excess fat. Add taco seasoning and water, stir well, and simmer for 2 minutes until slightly thickened.
- 6
In a separate skillet, heat 1 tbsp oil to 350°F. Carefully fry each tortilla bowl-shaped in the skillet for 2–3 minutes per side until golden and crispy. Transfer to paper towels.
- 7
Place each crispy tortilla bowl on a plate. Divide the lettuce mixture evenly between bowls.
- 8
Top with seasoned ground beef and drizzle with the sour cream dressing.
- 9
Garnish with cilantro and remaining lime wedge. Serve immediately.
Tools you’ll need
- 10-inch skillet
- 10-inch skillet for frying tortilla
- large mixing bowl
- small mixing bowl
- wooden spoon
- tongs
- paper towels
- knife and cutting board
- whisk
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