Epic Taco Salad

Epic Taco Salad

Serves: 2 people
Cooking Time: 40 minutes
Epic Taco Salad


For the Taco Shells:
  • 2 large flour tortillas
  • 1/4 cup canola oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 tablespoon dry ranch dressing mix
For the Bowls:
  • 1/4 red or white onion, chopped
  • 1 cup shredded cheddar cheese
  • 1 jalapeno pepper, chopped
  • 10 cherry tomatoes, halved
  • 6 cups chopped lettuce
  • 1 avocado, sliced
  • 1 cup beef, browned
  • 1 cup black beans
  • Chopped cilantro, for garnish
  • Sour cream, for garnish
  • Hot sauce, to taste


Print This Recipe
Get ready for a taco salad that is beyond words. Make that cool ranch taco shell, brown that ground beef, chop those vegetables, and top it all off with beans, sour cream, and as much hot sauce as you think you can handle!
  1. To make the shells preheat the oven to 375 degrees Fahrenheit.
  2. Brush both sides of the tortillas with canola oil. In a small bowl, mix together all the seasonings. Generously sprinkle the mixture onto both sides of the tortilla.
  3. Place tortillas over medium-sized bowls, and place bowls on a baking tray. Bake for 10 minutes, or until shells are crispy.
  4. Now it's time to build your bowls! Start with lettuce then top with beans, meat, cheese, onions, jalapeno, tomatoes, avocado, cilantro, sour cream, and hot sauce.
  5. Serve and enjoy!