Loaded Taco Salad Recipe
Crispy tortilla bowl filled with seasoned beef, lettuce, and all the toppings
By Sarah Mitchell • June 14, 2026
Taco salad is everything you love about tacos in salad form — seasoned ground beef, crisp iceberg lettuce, black beans, corn, tomatoes, cheese, and sour cream, all served in a crunchy tortilla bowl.
Make crispy tortilla bowls by draping flour tortillas over an inverted oven-safe bowl and baking.
The seasoned beef and cool, crunchy toppings create an addictive contrast.
About This Recipe
"Loaded Taco Salad" is a Salads & Bowls recipe that brings ground beef, taco seasoning, flour tortillas, shredded iceberg lettuce and black beans, drained together into a flavorful, well-balanced dish. Rated Easy and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The Mexican inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 4 large flour tortillas
- 4 cups shredded iceberg lettuce
- 1 can black beans, drained
- 1 cup corn kernels
- 1 cup shredded Mexican cheese
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1 large avocado, sliced
Instructions
- 1
Make tortilla bowls: drape tortillas over inverted oven-safe bowls. Bake at 375°F for 10 minutes.
- 2
Brown beef, drain, and season with taco seasoning per package directions.
- 3
Fill each tortilla bowl with lettuce.
- 4
Top with beef, beans, corn, cheese, pico de gallo, sour cream, and avocado.
- 5
Serve with lime wedges and hot sauce.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Ground beef is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Loaded Taco Salad" is a versatile Salads & Bowls dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic Mexican sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Loaded Taco Salad stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Loaded Taco Salad?
This recipe takes about 15 minutes of prep and 15 minutes of cooking, for a total of roughly 30 minutes. It serves 4 and is rated Easy.
How do I store leftover Loaded Taco Salad?
Store leftover Loaded Taco Salad in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Loaded Taco Salad ahead of time?
Yes, you can prepare Loaded Taco Salad in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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