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Fiesta Taco Salad

Course Salad
Cuisine Mexican


  • 6 (6-inch) flour tortillas
  • 1 lb. ground beef
  • 1 (15-oz.) can chili beans
  • 1 head iceberg lettuce chopped
  • 2 tomatoes chopped
  • 1 med. pkg. tortilla chips crushed
  • 1 C. cheese shredded


  • Preheat oven to 425-degrees. Line 2 baking sheets with foil. Divide 6 inverted 6-oz. custard cups among baking sheets, placing 3 inches apart. Spray tortillas with cooking spray; drape over each cup. Bake until lightly brown and crisp, about 8 minute. Let cool on the cups. Meanwhile cook beef and drain. Add beans; simmer, stirring frequently for 5 minutes. Turn tortilla bowls right-side-up. Layer lettuce, beef mixture and tomatoes in the bowls. Sprinkle with chips and cheese.