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Taco Salad with Crispy Homemade Taco Shells

These are my favorite thing to order when I go out for Mexican food. Why not make them at home. They will transform your taco night into a true fiesta!
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Course: dinner, lunch, Main Course, Salad
Cuisine: American, Mexican, TexMex
Ingredients Method

Ingredients
  

  • Crispy Homemade Taco Shells
  • 4 large flour tortillas 10-inch diameter
  • 2 Tbsp extra light olive oil canola oil or any high heat cooking oil, plus more as needed
  • kosher salt optional for sprinkling
  • Filling for Classic Taco Salad
  • 1 lb lean ground beef 90/10
  • 3 Tbsp Taco Seasoning or 1 packet, I love the taco bell low sodium packet
  • 3/4 cups water
  • 1 head of romaine lettuce chopped
  • 1 avocado peeled, pitted and diced
  • 1 cup pico de gallo or to taste-I make my own, but you can buy it too
  • 1/2 cup Sharp Cheddar cheese shredded- I like to shred my own
  • tortilla chips on the side
  • 1/4 cup cilantro chopped
  • 1 lime cut into wedges to serve, optional
  • Ingredients for Tac Salad Dressing:
  • 1/2 cup sour cream
  • 2 Tbsp lime juice freshly squeezed
  • 1 garlic clove minced
  • 1 tablespoon chopped cilantro

Method
 

  1. Preheat oven to 350˚F. Set your oven-safe bowls over a baking sheet and have a ladle ready or something that can be used to push the tortilla into the mold.
  2. Heat 2 Tbsp oil in a large skillet over medium heat. Once the oil is hot (350˚F on a thermometer), add the tortilla and lightly toast on the first side for 30-45 seconds. Flip and fry for 30-45 seconds on the second side. The tortilla should be a deep golden brown in spots and start to puff.
  3. Immediately remove with tongs and place over an oven-safe bowl. Use a ladle or a smaller bowl to shape the tortilla to fit into the bowl. Sprinkle with salt if desired. Repeat this process with the remaining tortillas, adding more oil to the skillet as needed.
  4. Once the tortillas are shaped into the bowls, set the bowls on a baking sheet and bake at 350˚F for about 12-14 minutes or until crispy and golden brown. Remove from molds and cool on a wire rack then serve. Make the taco salad filling while the shells bake up
  5. In a large skillet over medium heat, brown your beef. When there is no pink left on the meat, spoon out all of the excess fat then add taco seasoning and water. Cook, stirring occasionally, for 3-5 minutes. Remove from heat and cool until it’s lightly warm or room temperature.
  6. In a small bowl or measuring cup, add the dressing ingredients and stir to combine. Refrigerate and let the flavors meld while you prepare your toppings.
  7. Chop lettuce and place into serving bowls (serves 6 as a side salad or 4 as a main course). Divide ground beef between the bowls over the lettuce.
  8. Add remaining toppings as desired then garnish with cilantro drizzle with the dressing and serve with lime wedges to squeeze over the salad and tortilla chips on the side. ENJOY!