Taco Salad Recipe

Taco Salad

Individual tortilla bowls filled with lettuce, seasoned ground beef,
cheese and tomatillo guacamole

Prep Time
Total Time
5 of 5 (2 ratings) Review This Recipe | See All Reviews


  • PAM® Original No-Stick Cooking Spray
  • 6 flour tortillas (10 inch)
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/3 cup finely chopped canned tomatillos
  • 1/2 small avocado, pitted, peeled, chopped
  • 2 tablespoons diced green chilies
  • 1/2 teaspoon garlic salt
  • 1/2 pound ground sirloin beef (90% lean)
  • 3 cloves garlic, minced (3 cloves = about 1-1/2 tsp)
  • 1 can (15 oz each) red kidney beans, drained, rinsed
  • 1 cup taco sauce
  • 3/4 cup frozen whole kernel corn, thawed
  • 1 tablespoon Gebhardt® Chili Powder
  • 1 small head iceberg lettuce, torn into bite-size pieces
  • 2 medium tomatoes, cut into 1/2-inch chunks
  • 1 medium green bell pepper, cut into 1/2-inch chunk
  • 4 green onions, cut diagonally into 1/4-inch-thick slices
  • 3/4 cup shredded reduced-fat Cheddar cheese (3/4 cup = 3 oz)
Makes: 6 servings (1 filled tortilla cup each)

Nutrition Information Per Serving

Total Fat
View Complete Nutrition Information >


  1. Prepare Tortilla Cups: Preheat oven to 350°F. Spray 6 small ovenproof bowls or 16-ounce individual casserole dishes with cooking spray. Brush tortillas with oil. Press, oil-sides up, into prepared bowls. Place a ball of aluminum foil inside each tortilla cup to maintain the bowl shape. Bake 9 minutes or until lightly browned. Remove foil. Cool completely in bowls on wire racks. Remove tortilla cups from bowls; set aside.
  2. Prepare Topping: Combine tomatillos, avocado, chilies and garlic salt in small bowl; cover. Refrigerate up to 24 hours.
  3. Prepare Filling: Brown meat with garlic in medium skillet; drain. Stir in beans, taco sauce, corn and chili powder; bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally.
  4. Toss lettuce with tomatoes, bell pepper, onions and cheese in large bowl. Divide lettuce mixture among the 6 Tortilla Cups. Top each evenly with the Filling, then the Topping.

Cook's Tip

Make-Ahead: Tortilla Cups can be prepared ahead of time. Store in tightly covered container at room temperature up to 5 days.
Nutrition Information close
Amount per Serving
Calories 488  
  % Daily Value*
Total fat 19 g 30%
Saturated fat 5 g 26%
Cholesterol 34 MG 11%
Sodium 1333 MG 56%
Carbohydrate 60 g 20%
Dietary fiber 8 g 31%
Sugars 10 g
Protein 21 g
Vitamin A   24%
Vitamin C   49%
Calcium   32%
Iron   25%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
2 Reviews for Taco Salad
I make this recipe at least twice a week for my family. They love the fact that they can eat the bowl and everything in it. It is easy to make and I love serving it up. I don't have dishes to wash only the skillet that I cooked the vegetable and meat in. I love it!!
Feb 03, 2014
My family and I loved this recipe. They loved the tortilla bowl that they could eat. Great recipe!!
Mar 06, 2012
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* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times