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Easy Taco Salad

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! :)