Easy Taco Salad

Easy Taco Salad


6 servings


  • 6 flour tortillas, room temperature, 10 inch
  • no stick cooking spray
  • Kosher Salt
  • 1 pound Lean ground beef
  • 1 can diced tomatoes, seasoned with mild green chilies, drained, 14 1/2 ounce
  • 1 cup frozen corn, thawed
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 bag Dole Just Lettuce, (9 cups), 11 ounce
  • 1 1/2 cups shredded marble jack cheese
  • 1 1/2 cups chopped tomatoes, divided
  • 1/2 cup sliced green onions, divided
  • 1/2 cup sliced ripe olives, divided
  • 1 avocado, thinly sliced (optional)
  • - Salsa Dressing, recipe below
Learn an easy way to make tortilla bowls to serve this salad.


  1. Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 ounce custard upside-down in center or tortilla; gently press custard cup and tortilla into bowl. Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas. In large skillet, cook beef over medium-high heat, stirring frequently until no longer pink (5-7 minutes); drain. Stir in tomatoes, corn, salt and pepper; simmer 10 minutes.
  2. To Serve: Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives. Spoon Salsa Dressing over salad as desired. Garnish with 2-3 avocado slices.

Chef’s tip

Salsa Dressing
1 cup Byerly's Ranch Dressing
1/2 cup chunky salsa

In small bowl, combine Ranch dressing and salsa; stir until blended.
Amount: 1 1/2 cups
Salad shells can be prepared using Chicago Metallic Tortilla/Taco Shell Pans. Follow package directions for tortilla shells.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.