Beef Taco Salad

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Make Taco Tuesday extra special with this fast, easy beef taco salad starring Hereford Beef Taco Filling. It’s simple to customize toppings for kiddos and picky eaters, too!

Servings

4

Prep Time

10 minutes

00:10

Cook Time

20 minutes

00:20

Total Time

30 minutes

00:30
beef taco salad

Ingredients:

  • 2 packages Hereford Beef Taco Filling
  • 4 large/burrito flour tortillas
  • 2 tbsp cooking oil
  • Tomato, diced
  • Onion, diced
  • 1 can sliced black olives
  • 1 can whole kernel corn
  • Iceberg lettuce, shredded
  • 1 cup shredded cheddar cheese
  • Salsa
  • Sour cream
  • Optional toppings: cilantro, avocado, hot sauce

Directions:

  1. Prepare tortilla salad bowls:
    • Preheat oven to 350 degrees. Set 4 oven-safe cereal bowls on baking sheet, set aside.
    • Heat skillet on medium-high heat. Add cooking oil. Once hot, add one tortilla to skillet, flipping to coat with oil on both sides.
    • Pan-fry tortilla for 30-45 seconds per side, or until browned and bubbling. Flip and repeat.
    • Use tongs to place fried tortilla on one of the cereal bowls and shape it to the outside of the bowl (creating a bowl shape with the tortilla).
    • Repeat with the other three tortillas.
    • Once tortillas are flash-fried and shaped into bowls, place the baking sheet containing bowls and tortillas on the center rack of a preheated oven and bake for 10 minutes, or until firm, crispy, and golden.
  2. Prepare Hereford Beef Taco Filling according to package instructions.
  3. Dice tomato and onion.
  4. Drain black olives and corn.
  5. Fill each cooled tortilla bowl with lettuce. Then top with shredded cheese, prepped veggies, and Hereford Beef Taco Filling.
  6. Garnish with salsa, sour cream, and any other desired toppings.

 

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