QUICK & EASY DINNER: TACO SALAD (ANY WAY YOU WANT IT!)

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Quick & Easy Dinner: Taco Salad (Any Way You Want It!) image

Super fast, super easy, super delicious. Taco salads make for a great dinner, and they're perfect for mixed-diet households - make 'em just the way you want 'em. Vegan, vegetarian, full-on meat - whatever floats your boat.

Provided by Kare for Kitchen Treaty

Time 18m

Number Of Ingredients 16

2 6- or 8-inch flour tortillas
Lettuce of your choice (I like shredded romaine)
Cooked (drained beans such as black, pinto, or kidney)
Ground beef (browned, drained, and flavored with taco seasoning)
Shredded chicken
Shredded beef or pork
Shredded cheese such as cheddar (pepper jack, or Monterey jack)
Chopped tomatoes
Diced onions
Diced scallions
Diced avocado
Black olives
Green chiles
Salsa
Sour cream
Guacamole

Steps:

  • Heat oven to 400 degrees Fahrenheit. Flip over a standard-size muffin tin and tuck two or three shells in between the muffin cups to form a "bowl." Bake for about 8 minutes, or until the shells are golden brown and fairly hard.
  • Place shells on a plate and fill with whatever fillings and toppings you like.

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