Description
Delicious taco salad served in crispy Azteca Bake & Fill taco shells, loaded with seasoned beef, refried beans, and fresh toppings.
Ingredients
Scale
- 1 package Azteca Bake & Fill Taco Salad Shells
- 1 pound ground beef
- 1 packet Taco Bell taco seasoning
- ⅔ cup water
- 1 cup refried beans (warmed up)
- 2 cups premade taco-flavored rice (store-bought pouch or homemade)
- 4 cups shredded iceberg lettuce
- 1 cup shredded colby cheese
- 1 cup diced tomatoes
- ½ cup Taco Bell mild sauce OR chunky salsa (optional)
- 1 cup crunchy tortilla strips (optional)
- ½ cup sour cream
- Optional toppings: sliced black olives, green onions, guacamole, jalapeños
Instructions
- Prepare Azteca taco salad shells on a large baking sheet according to package directions until golden and crisp. Let cool slightly.
- In a skillet over medium heat, cook ground beef until browned. Drain any excess grease and put it back into the skillet.
- Add in taco seasoning and water. Bring it up to a simmer and simmer for about 3-4 minutes until thickened. Remove from heat.
- To prepare taco bowls, spread a layer of warm refried beans into the bottom of each shell. Add a large spoonful or two of taco rice.
- Then top the rice with some of the taco-seasoned beef (as little or as much as you like).
- Layer shredded lettuce, diced tomatoes, cheddar cheese, taco sauce or salsa, and crunchy tortilla strips. Then top it all off with a little dollop of sour cream.
- Garnish with extras like sliced olives, green onions, or guacamole. Serve immediately while shells are crispy.
Notes
- Ensure the taco salad shells are crispy for best texture.
- Feel free to customize toppings according to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Baking, Skillet Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco salad bowl
- Calories: 450
- Sugar: 2g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg