Print Options

Back to Taco Salad >

Include these items:

Select reviews >

Taste of Home Logo

Taco Salad

Taco Salad
I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.—Betty Johnson, Olympia, Washington
8 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

  • 2 packages (5.6 ounces each) refrigerated taco salad shells
  • 3 bacon strips, diced
  • 1 pound lean ground beef (90% lean)
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin, optional
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) refried beans
  • 4 cups shredded lettuce
  • Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives

Directions

  • Prepare taco salad shells according to package directions; set aside.
  • In a large skillet, cook bacon until crisp; remove with a slotted
  • spoon to paper towels to drain. In the drippings, cook beef, onions
  • and seasonings over medium heat until meat is no longer pink. Add
  • garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes.
  • Stir in beans; heat through, about 5 minutes. Spoon about 1/3 cup
  • meat mixture into each salad shell.
  • Top with 1/2 cup lettuce, another 1/4 cup meat mixture, bacon and
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Taco Salad (continued)

Directions (continued)

  • toppings of your choice. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 313 calories, 15 g fat (5 g saturated fat), 38 mg cholesterol, 732 mg sodium, 29 g carbohydrate, 7 g fiber, 17 g protein.
© Taste of Home 2011 Tasteofhome Logo