Recipe 5: Taco Salad Night

🥗 Taco Salad Night 

Serves: 4 (plus 1 leftover)

Total Time: ~45 minutes (includes shell baking)

A build-your-own taco salad night that feels like a fiesta — seasoned meat, crisp lettuce, creamy dressing, and your own homemade crispy flour taco bowls. No sides needed… this is the main event!

🧂 Ingredients

🌮 For the Taco Meat

• 1 lb ground beef or ground turkey

• 1 tbsp olive oil (if using turkey)

• 2 tsp ground cumin

• 1½ tsp chili powder

• 1 tsp paprika

• Salt + pepper to taste

• Optional: 1 tsp taco seasoning mix for extra flavor boost

🥬 For the Salad Bowls

• 4 large flour tortillas (10-inch size works best)

• Nonstick cooking spray

• 1–2 metal taco shell baking bowls (available on Amazon)

• Fork (for poking tortillas before baking)

🥗 Salad Base & Toppings

• 4 cups romaine lettuce, chopped

• 1 can black beans, rinsed and drained

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup shredded cheese (cheddar or Mexican blend)

• 1 avocado, diced

• ½ cup salsa (mild, medium, or spicy—your choice)

• Optional: crushed tortilla chips or jalapeño slices

🥣 Dressing

• ½ cup Greek yogurt

• Juice of 1 lime

• 1 tsp cumin

• Pinch of salt & pepper

👩‍🍳 Step-by-Step Directions

🔹 1. Make the Crispy Taco Shell Bowls

💡 Pro Tip: Grab the metal taco salad shell molds on Amazon — they make perfect edible bowls!

1. Microwave each flour tortilla for 30 seconds to soften it.

2. Lightly spray the metal taco bowl mold with oil so the tortilla doesn’t stick.

3. Place the tortilla inside the mold, gently pressing it to fit the shape.

4. Lightly spray the tortilla itself with oil and poke several holes using a fork (this keeps it from bubbling).

5. Bake at 375°F (190°C) for 10–15 minutes, until golden and crisp.

   • Keep an eye on them near the end — every oven’s a little different!

6. Remove and let cool completely before filling.

🔹 2. Cook the Taco Meat

1. Heat a skillet over medium-high heat.

2. Add ground beef or turkey (plus olive oil if using turkey).

3. Cook for 6–8 minutes, breaking it up with a spoon until browned.

4. Add cumin, chili powder, paprika, salt, pepper, and taco seasoning (if using).

5. Stir and cook another minute to blend the flavors.

6. Set aside and keep warm.

🔹 3. Prep the Salad Base

1. While the meat cooks, prep the toppings:

   • Dice the avocado

   • Rinse black beans

   • Drain or thaw corn

   • Chop romaine lettuce

2. Arrange everything in small bowls for a “build-your-own” setup.

🔹 4. Make the Dressing

1. In a small bowl, whisk together:

   • Greek yogurt

   • Lime juice

   • Cumin

   • Salt & pepper

2. Taste and adjust — add more lime if you want extra zing.

🔹 5. Build Your Taco Salad Bowls

1. Start with your crisp tortilla shell bowl.

2. Add a bed of chopped romaine.

3. Spoon in warm taco meat.

4. Layer on black beans, corn, cheese, avocado, and a dollop of salsa.

5. Drizzle with your lime yogurt dressing or serve on the side.

6. Optional: Sprinkle with crushed tortilla chips for crunch.

🔹 6. Serve & Enjoy

No sides needed — these bowls are hearty, colorful, and full of flavor.

The edible shell adds crunch and fun to the table (and saves you on dishes!).

🛒 Shopping List (for 4 + leftovers)

Protein

• 1 lb ground beef or turkey

Produce

• 1 head romaine lettuce

• 1 avocado

• 1 lime

• 1 can corn

• 1 can black beans

• Optional: jalapeños

Dairy

• 1 cup shredded cheese

• ½ cup Greek yogurt

Pantry

• 4 large flour tortillas

• Olive oil or nonstick spray

• Cumin

• Chili powder

• Paprika

• Salt & pepper

• Salsa

• Crushed tortilla chips (optional)

Kitchen Tools

• Metal taco shell molds (for crispy tortilla bowls)

• Fork for poking shells

⭐ Weekend Project Tip:

Make extra taco shells while you’re at it — they keep crisp for 2–3 days in an airtight container. You can reuse them later in the week for salads, burrito bowls, or even breakfast scrambles!