Ingredients

1 package Azteca Bake & Fill Taco Salad Shells (with formers, see notes below)

1 pound ground beef

1 packet Taco Bell taco seasoning

⅔ cup water

1 cup refried beans (warmed up)

2 cups premade taco-flavored rice (store-bought pouch or homemade)

4 cups shredded iceberg lettuce

1 cup shredded colby cheese

1 cup diced tomatoes

½ cup Taco Bell mild sauce OR chunky salsa (optional)

1 cup crunchy tortilla strips (optional)

½ cup sour cream

Optional toppings: sliced black olives, green onions, guacamole, jalapeños

Instructions

Step 1: Prepare the Azteca taco salad shells on a large baking sheet according to package directions until golden and crisp. Let them cool slightly.

Step 2: In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease and return the beef to the skillet.

Step 3: Add the taco seasoning and water to the skillet. Bring to a simmer and cook for about 3–4 minutes until the mixture thickens. Remove from heat.

Step 4: To assemble each taco bowl, spread a layer of warm refried beans into the bottom of each shell. Add a large spoonful or two of taco-flavored rice on top.

Step 5: Spoon the taco-seasoned beef over the rice, using as much as you like.

Step 6: Layer shredded lettuce, diced tomatoes, shredded colby cheese, taco sauce or salsa, and crunchy tortilla strips. Add a dollop of sour cream on top.

Step 7: Garnish with optional toppings like sliced olives, green onions, guacamole, or jalapeños. Serve immediately to keep the shells crispy.

Tips & Variations

Use homemade taco seasoning for a fresher flavor and to control the spice level.

Warm the refried beans and rice before assembling to create a delicious hot and cold contrast.

Try swapping colby cheese for shredded cheddar or Mexican blend cheese for variety.

For a vegetarian option, replace ground beef with cooked lentils or seasoned plant-based meat crumbles.

Crunchy tortilla strips add great texture but can be omitted for a lighter salad.

Storage

This salad is best enjoyed fresh to keep the shells crisp. If you need to store leftovers, keep the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the beans, rice, and beef before assembling again, but avoid storing the salad assembled to prevent sogginess.

FAQs

Can I make the taco shells from scratch?

Yes, you can make your own taco salad shells by shaping large flour tortillas over oven-safe bowls and baking until crisp. Just watch carefully to avoid burning.

What can I use instead of refried beans?

You can substitute black beans or pinto beans mashed lightly, or skip beans altogether if you prefer. They add creaminess and help hold the layers together.