Basic Taco Salads


Okay, I know this looks very similar to my Beef and Bean Chalupas but there are a few differences. Instead of being made with corn tortillas and fried these use flour tortillas and are baked in the oven. These are inspired by a local Mexican restaurant. The first time I saw a taco salad there, I was shocked. I’m used to taco salad shells being bowl shaped and this one looked like, well a taco. These are best made with the large burrito sized tortillas but all I had on were the Aldi sized ones.

Basic Taco Salads

Recipe by Micha

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Yield: 4 servings


  • 1 pound ground beef
  • 2 cups or 1 15 ounce can plus 1 Tablespoon water refried beans
  • 4 burrito sized flour tortillas
  • shredded lettuce
  • shredded cheese of your choice
  • diced tomato
  • chopped onion
  • A couple of Tablespoons oil

Toppings such as:

  • salsa
  • sour cream
  • hot sauce
  • guacamole

Cooking Directions

Preheat oven to 350 degrees. Place metal loaf pans on a cookie sheet upside down. Warm tortillas until pliable. Brush both sides of tortillas with oil and drape over loaf pans. Bake 10-15 or until lightly golden and crisp. Cook in batches if needed. Brown ground beef in a skillet over medium heat. Add taco seasoning for 1 pound according to directions. Heat refried beans. When shells are ready layer the beans, meat, cheese, lettuce, tomato, onion and toppings. Serve quickly.

Linked to $5 Dinner Challenge

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  1. purple4mee says


    Happy blgooversary 🙂

  2. The Southern Fried Bride says

    New follower from the blog hop! Love this recipe!


  1. […] Mexican restaurant dishes. You can also follow the directions for shaping the tortillas into taco salad shells and have Chicken Fajita Taco Salads. Chicken Fajita […]

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