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Homemade Beef Taco Salad


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May 5, 2015

Prep Time: 10 minutes
Cook Time: 20 minutes


  • 2 10″ (25 cm) flour tortillas
  • no-stick cooking spray
  • ½ lb. (250 g) lean ground beef (90–93% lean)
  • ½ Tbsp. (7 mL) taco seasoning
  • ½ cup (125 mL) canned black beans, drained and rinsed
  • ¼ cup (50 mL) salsa of choice
  • 3 cups (750 mL) mixed salad greens
  • ¼ cup (50 mL) shredded reduced fat Mexican-style cheese blend
  • 2 Tbsp. (30 mL) lower fat or light ranch dressing
  • 1 medium tomato, chopped


  1. Preheat oven to 400°F (200°C).
  2. Pull off 2 large sheets of aluminum foil and crumple each into 5-inch (12.5 cm) balls. Place these on baking sheet and place 1 tortilla on top of each ball and gently fold sides of tortilla around the ball, as best possible, it will not be a tight fit. Spray the tortillas with cooking-spray. Bake 8–10 minutes or until tortillas are golden brown.
  3. In a medium non-stick skillet, brown meat, add taco seasoning, stir occasionally until meat is fully cooked.
  4. Add beans and salsa to meat mixture and heat through, stirring occasionally—about 3–5 minutes.
  5. In a large bowl, add salad greens, meat mixture, cheese and dressing. Toss gently (with clean hands is ideal) until all ingredients are lightly coated with dressing and well distributed.
  6. Divide salad mixture evenly into taco shells and top with chopped tomatoes.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 3 PDF (1.0Mb)

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