Beefy Taco Salad

Reader Contribution by Valerie Boese
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Beefy Taco Salads

Everyone loves tacos, and Beefy Taco Salads are no exception, delicious down to the last scrumptious crumb. Beefy Taco Salads are perfect for a quick meal on a busy weeknight. They are chocked full of goodness and will satisfy any appetite. Prep the taco meat on the weekend, to have it ready for a quick weeknight meal. You can enjoy these delightful taco salads in a homemade edible bowl with authentic Mexican flavors that the whole family will love; one bite is crunch, meat, and cheese!  

You can make edible taco bowls at home, just like the ones you get in the Mexican restaurants. These edible bowls are easy to make using a taco shell bowl-maker; you can use white or wheat flour tortillas, merely press the tortilla into a taco salad bowl maker and bake them for ten minutes. If you are wondering where to purchase taco shell bowl makers many places now sell them online and in department stores.

You can also make this delicious salad on a plate without an edible bowl, be sure to add some taco chips for crunch and flavor. Another variation for this salad is chicken taco salad you can substitute grilled chicken breast for the beef, creating a delicious salad. However you make this mouthwatering salad, your family will surely enjoy it, with the zesty meat, cheese, fresh veggies, and tangy dressing. For more recipes like this one, see Slice of Taste food blog.

Make a delicious Taco Salad using grilled chicken instead of beef.

Beefy Taco Salad with Edible Bowl

Ingredients for Taco Meat

  • 1 pound lean hamburger
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 cup tomato juice

Tangy Taco Salad Dressing Ingredients

  • 1/2 cup Mayonnaise
  • 1/2 cup salsa
  • 1 clove minced garlic
  • 2 tsp white vinegar  
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried
  • Few dashes hot sauce

Ingredients for Salad

  • 4-6 cups shredded lettuce any kind
  • 1/2 green pepper diced
  • 2 green onions diced
  • 1 avocado
  • 1 tomato diced or more to your liking
  • 1 cup cheddar or Colby jack cheese shredded
  • 1 Tablespoon cilantro or parsley for garnish optional
  • 4 flour taco tortilla shells

Making Taco Meat

  1. Add hamburger, cumin, salt, onion powder, garlic powder, paprika, and black pepper, to a large pan.
  2. Cook hamburger on medium heat occasionally stirring until done, about 20 minutes.
  3. Add tomato juice and cook an additional 10 minutes on low heat. If meat is clumpy, mash taco meat with a potato masher or pulse it a few times in food processor to work out the clumps.

Hint: Mashing the hamburger while it is cooking will produce fewer clumps.

Making Tangy Taco Salad Dressing

Mix mayonnaise, salsa, garlic, vinegar, parsley, salt, and hot sauce until smooth and set aside.

Making Taco Salad Bowls with taco salad bowl makers

Brush flour tortilla shells with oil and press into taco salad forms; bake 10 minutes in preheated 350-degree oven. Remove from oven and let cool.

Putting it all Together

Add 1/4 of the lettuce to each edible bowl or spread on four plates, next top each salad with one-fourth of the cooked taco meat, and then top the meat with tomatoes, onion, cilantro, cheese, and avocado dividing evenly between each salad. Lastly, top each salad with ¼ of the salad dressing and serve.

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