Taco salads are fun to make, fun to look at and fun to eat! You do a lot of the prep ahead of time so you can enjoy with your family and friends without a lot of work during meal time. Ole!
1 lb. lean ground beef
1 large onion – diced small
2 TBS extra virgin olive oil
1 envelop of your favorite taco seasoning mix
Shredded iceberg lettuce
Sliced jalapenos (fresh or jarred)
4 – 6 small flour tortilla shells
Salt and pepper to taste
For the taco shells: I purchased small taco-shaped pans because I make this so often and love how the taco shell bowl turns out. Preheat the oven to 425 degrees, spray both sides of the tortillas and sprinkle with salt and pepper. Bake is taco-shaped pans for 8-10 minutes. Remove and cool before filling.
If you don’t have taco-shaped pans, you can use and upside down muffin tin. Follow the same directions, just place them in the upside down muffin tin like the photo below.
Now for the filling: heat the olive oil in a stove-top skillet and add diced onions. Brown onions to your liking. Add ground beef to brown thoroughly. Prepare beef seasoning per the taco seasoning envelop directions and add to beef. Simmer for 15-20 minutes.
Now it’s time for the fun! Place all of your topping in small dishes and allow friends and family to make the taco salads “their way”. You can top it with jarred salsa or one of my salsas: Fresh Tomato Salsa or Avocado Salsa. But we like it best with Spicy Ranch Dressing.