Taco Salad

5 of 5
(2 ratings)
Total Time
Number Of

Individual tortilla bowls filled with lettuce, seasoned ground beef, cheese and tomatillo guacamole

  • PAM® Original No-Stick Cooking Spray
  • 6 flour tortillas (10 inch)
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/3 cup finely chopped canned tomatillos
  • 1/2 small avocado, pitted, peeled, chopped
  • 2 tablespoons diced green chilies
  • 1/2 teaspoon garlic salt
  • 1/2 pound ground sirloin beef (90% lean)
  • 3 cloves garlic, minced (3 cloves = about 1-1/2 tsp)
  • 1 can (15 oz each) red kidney beans, drained, rinsed
  • 1 cup taco sauce
  • 3/4 cup frozen whole kernel corn, thawed
  • 1 tablespoon Gebhardt® Chili Powder
  • 1 small head iceberg lettuce, torn into bite-size pieces
  • 2 medium tomatoes, cut into 1/2-inch chunks
  • 1 medium green bell pepper, cut into 1/2-inch chunk
  • 4 green onions, cut diagonally into 1/4-inch-thick slices
  • 3/4 cup shredded reduced-fat Cheddar cheese (3/4 cup = 3 oz)

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  1. Prepare Tortilla Cups: Preheat oven to 350°F. Spray 6 small ovenproof bowls or 16-ounce individual casserole dishes with cooking spray. Brush tortillas with oil. Press, oil-sides up, into prepared bowls. Place a ball of aluminum foil inside each tortilla cup to maintain the bowl shape. Bake 9 minutes or until lightly browned. Remove foil. Cool completely in bowls on wire racks. Remove tortilla cups from bowls; set aside.
  2. Prepare Topping: Combine tomatillos, avocado, chilies and garlic salt in small bowl; cover. Refrigerate up to 24 hours.
  3. Prepare Filling: Brown meat with garlic in medium skillet; drain. Stir in beans, taco sauce, corn and chili powder; bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally.
  4. Toss lettuce with tomatoes, bell pepper, onions and cheese in large bowl. Divide lettuce mixture among the 6 Tortilla Cups. Top each evenly with the Filling, then the Topping.
Cook's Tips

Make-Ahead: Tortilla Cups can be prepared ahead of time. Store in tightly covered container at room temperature up to 5 days.

Cook's Tips

Make-Ahead: Tortilla Cups can be prepared ahead of time. Store in tightly covered container at room temperature up to 5 days.

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Nutrition Information
Calories: 488 View complete nutrition information
Reviews (2)

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Overall Rating

jayne February 03, 2014

I make this recipe at least twice a week for my family. They love the fact that they can eat the bowl and everything in it. It is easy to make and I love serving it up. I don't have dishes to wash only the skillet that I cooked the vegetable and meat in. I love it!!

Charity March 06, 2012

My family and I loved this recipe. They loved the tortilla bowl that they could eat. Great recipe!!