Taco Bell Taco Salad Recipe
This is not your average taco salad—Taco Bell's is packed with layers of crunch, spice, and creamy goodness!The crispy tortilla bowl is key for this copycat, and getting it just right makes the whole salad taste better.I always bake mine instead of frying to keep it sturdy without being greasy.Seasoned beef, cool lettuce, shredded cheese, and fresh tomatoes create the base, but the best part is the zesty sauce drizzled over the top.A mix of sour cream, salsa, and a little taco seasoning brings everything together.For extra crunch, I add crushed tortilla chips right before serving—never too early, or they get soggy.
Ingredients
- 1 lb. Ground Beef
- 1 packet Taco Seasoning
- 1 cup Black Beans drained
- 2 cups Lettuce chopped
- 1 cup Cheddar Cheese shredded
- 1 cup Rice cooked
- 1 cup Salsa
- 1 Avocado sliced
- 1 cup Sour Cream
- 1 Tomato diced
- Tortilla Bowls
Instructions
- Cook the ground beef over medium heat in a skillet.
- Once it's browned, drain excess fat.
- Add the taco seasoning and 2/3 cup of water, then let simmer for about 5 minutes.
- While the beef cooks, prepare the rice according to its package instructions.
- Use your choice of white or brown rice.
- Keep warm for later use.
- In a separate bowl, mix the drained black beans and cooked rice together.
- This will serve as a base layer in the tortilla bowls.
- Set up your tortilla bowls.
- Layer the beans and rice first, followed by the beef mixture.
- Then add the chopped lettuce, diced tomato, and avocado slices.
- Top with shredded cheese, sour cream, and salsa to taste.
- Serve immediately for freshest flavor, allowing all toppings to mingle.
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