Home » Easy Taco Salad

Easy Taco Salad

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read our privacy policy.

Easy Taco Salad2

When my youngest daughter was in college, she would request tacos as her “coming home for the weekend” dinner every single time.  We still have tacos on a regular basis now that she’s back at home.  Occasionally I change it up and make taco salads for us using my tortilla pan set.  I rarely fall for the “as seen on TV” products but this one got my attention and I give it a two thumbs up.  The Perfect Tortilla Pan set can be used to make taco salad shells and dessert shells (like for ice cream sundaes).  They are so easy to use and clean up is a breeze since they are nonstick no prep is used.  The shells are baked not fried so that’s a health plus.

Easy Taco Salad1

I also use my Homemade Taco Seasoning with lean ground beef from Laura’s Lean Beef, my super easy blender salsa, and fresh chopped vegetables this meal is one of the healthier ways to eat tacos.

ground beef with homemade taco seasoning

taco meat

The pans are easy to use, too – simply place your tortilla shell into the pan and press into mold.  Bake in the oven at 400 degrees for about 10 – 12 minutes – or until your desired crispness occurs.

tortilla shell pans

Sometimes we break up the baked taco shells and make deluxe nachos with everything.  Whatever way you eat them, this easy taco salad is a snap and your family will love it! The Homemade Taco Seasoning is spicy but too spicy and goes well in a variety of dishes, too.

Easy Taco Salad

Easy Taco Salad

No ratings yet
Print Pin Rate
Author: Lisa Kerhin


  • One set of Perfect Tortilla Pans 4
  • Flour tortilla shells
  • 1 lb lean ground beef I use Laura's Lean Beef
  • 3 tbsp of Homemade Taco Seasoning
  • 3/4 cup water
  • Homemade Salsa
  • Taco toppings shredded cheese, lettuce, tomatoes, onions, etc


  • Preheat oven to 400 degrees. Place tortilla shells in tortilla shell molds and place onto large baking sheet.
  • Brown ground beef in a skillet over medium-high heat. Drain any remaining grease from skillet and rinse ground beef, if desired.
  • Add 3 tablespoons of the Homemade Taco Seasoning and the 3/4 cup of water. Mix well with cooked ground beef. Bring to a boil, reduce heat, cover, and simmer for about 15-20 minutes. Stir occasionally.
  • While taco meat is simmering, bake tortilla shells in oven for 10-13 minutes or until desired crispness. Also, chop up your taco toppings.
  • When taco salad shells are done and meat has simmered, assemble taco salads with the meat and the toppings inside the tortilla salad shells. Serve.


I make two batches of the taco salad shells as leftover shells are good up to a week in the refrigerator (placed in a resealable bag or covered container). However, usually we end up eating the extra shells at dinner. If you need more than the 4 shells, start making them when browning the ground beef or keep meat warm while baking the extra shells. OR, buy two sets of the pans! 🙂

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.