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Taco Salad
A favorite of mine. A refreshing taco salad made with all fresh, homemade ingredients. Crisp fresh greens and fresh homemade Pico de Gallo make this salad absolutely stunning. It is a visually pleasing dish that has such wonderful, distinct, fresh flavors.
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| Servings | Prep Time |
| 4salads | 25minutes |
| Cook Time |
| 30minutes |
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Ingredients
Taco Shells
- 4 tortillaslarge gluten free
- non-stick spray
Taco Meat
- 1 lb ground beefbrowned
- 1packet taco seasoning homemade recipe or store bought
- 1cup water
Taco Salad
- 3cup lettuceI used iceberg lettuce, shredded and firmly packed
- 1lb taco meatcooked
- 3cup pico de gallohomemade recipe or store bought
- 1 avocadopeeled, pitted and diced
- 4 green onionsdiced
- 3cup mexican cheese blendshredded
- 4tsp sour cream
- 12.25 can black olivesdiced
Instructions
Taco Salad Shells
- Preheat the oven to 350º
- Spray both sides of the tortillas with the non-stick spray
- Place the fluted non-stick taco dishes onto a baking sheet
- Press and hold the tortillas into place inside the fluted taco dish and then place in the oven
- Bake for about 10 minutes or until the shells have a nice golden color
- Remove from oven and place upside down on a paper towel to cool and drain out any excess oil
Taco Meat
- Brown the ground beef and drain any excess fat from the beef
- Return the meat to the pan and add taco seasoning mix and half the water, stir well
- Simmer for 20 minutes at a med-low temperature adding the other half of the water a little bit at a time. You want to be sure that the meat absorbs the water, you can use a little less than a cup if necessary
Taco Salad
- Place the cooled shells onto the serving plates or bowls
- Place 3/4 cup shredded lettuce into the bottom of each shell
- Divide prepared taco meat into 4 servings and place 1 serving in each shell
- Place 3/4 cup Pico de Gallo on top of the taco meat in each shell
- Divide avocado into 4 servings and place 1 serving in each shell
- Top each shell with a teaspoon of sour cream and diced green onions
- Place 3/4 cup shredded Mexican cheese in each shell
- Top with diced black olives (optional)
- Serve with fresh guacamole and salsa, if desired
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