I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.—Betty Johnson, Olympia, Washington
Ingredients
- 2 packages (5.6 ounces each) refrigerated taco salad shells
- 3 bacon strips, diced
- 1 pound lean ground beef (90% lean)
- 2 large onions, chopped
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin, optional
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (16 ounces) refried beans
- 8 cups shredded lettuce
- Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives
Directions
- Prepare taco salad shells according to package directions; set aside.
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through.
- Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.
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