Taco salad is a fun, versatile, and delicious meal that combines all your favorite taco flavors into a crunchy, satisfying salad. This recipe takes it up a notch by serving the salad in crispy homemade tortilla shells. It’s perfect for a family dinner, a casual get-together, or just a fun meal at home.
Ingredients:
For the Crispy Shells:
- Giant flour tortillas
- Vegetable oil for frying (about 1 cup)
For the Taco Meat:
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- Water (as per seasoning instructions)
For the Salad:
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Jalapeños, sliced (adjust according to your spice preference)
- Shredded cheese (cheddar or Mexican blend)
- Queso sauce
- Sour cream
- Taco-flavored ranch dressing
- Crushed Doritos (any flavor of your choice)
- Salsa
Instructions:
For the Crispy Shells:
- Heat the Oil:
- In a large skillet or deep frying pan, heat about 1 cup of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Tortillas:
- Carefully place one tortilla into the hot oil, using tongs to shape it into a bowl as it fries. Hold the tortilla in the shape you want until it starts to hold its form, then let it fry until golden brown and crispy. This usually takes about 2-3 minutes.
- Remove the tortilla from the oil and drain on paper towels. Repeat with additional tortillas.
For the Taco Meat:
- Cook the Meat:
- In a large skillet, cook the ground beef or turkey over medium heat until browned and cooked through. Drain any excess fat.
- Season the Meat:
- Add the taco seasoning packet and water according to the package instructions. Stir to combine and let it simmer for a few minutes until the sauce thickens.
For the Salad:
- Assemble the Salad:
- Place a crispy tortilla shell on a plate. Fill it with a generous handful of shredded lettuce.
- Top the lettuce with a portion of the seasoned taco meat.
- Add your desired toppings: diced tomatoes, sliced black olives, jalapeños, shredded cheese, queso sauce, sour cream, taco-flavored ranch dressing, crushed Doritos, and salsa.
Cook’s Notes and Variations:
- Protein Alternatives: Swap out the ground beef or turkey for ground chicken, pork, or a meatless option like crumbled tofu or plant-based meat.
- Taco Seasoning: If you prefer homemade taco seasoning, mix together chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper to taste.
- Shell Variations: If you don’t want to fry the tortillas, you can bake them. Preheat the oven to 375°F (190°C), place the tortillas over oven-safe bowls, and bake until crispy, about 10-15 minutes.
Keto and Low-Carb Versions:
- Tortilla Substitute: Use low-carb tortillas or make cheese shells by baking shredded cheese in rounds until crispy.
- Doritos Substitute: Skip the Doritos or use pork rinds for a crunchy topping.
- Dressing: Ensure the taco-flavored ranch dressing is low-carb or use a homemade version with keto-friendly ingredients.
Frequently Asked Questions (FAQs):
Q: Can I make the crispy shells ahead of time? A: Yes, you can make the crispy shells a few hours in advance. Just store them in an airtight container at room temperature to keep them from getting soggy.
Q: Can I use store-bought taco bowls? A: Absolutely! Store-bought taco bowls are a convenient alternative if you don’t want to fry or bake your own.
Q: What other toppings can I use? A: Feel free to add other toppings such as guacamole, pico de gallo, pickled jalapeños, corn, black beans, or diced avocado.
Q: How can I make this dish vegetarian? A: Simply replace the ground meat with a plant-based protein such as crumbled tofu, tempeh, or a meat substitute like Beyond Meat or black beans.
This Homemade Taco Salad with Crispy Shells is a delightful and customizable meal that brings the fun and flavor of tacos into a crunchy, satisfying salad. Whether you’re cooking for a family dinner or a casual get-together, this dish is sure to impress. Enjoy the mix of textures and flavors, and don’t be afraid to get creative with your toppings. Happy cooking!
