Easy Taco Salad




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.