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5 from 2 votes

Taco Salad Recipe

Taco salad makes a delicious quick-fix supper or game day meal! This recipe comes together in minutes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 -8
Author: Robyn Stone | Add a Pinch

Ingredients

  • 4-5 tablespoons canola oil divided
  • 6-8 corn or flour torillas
  • 1 pound lean ground beef browned, crumbled and drained
  • 2 tablespoons taco seasoning mix
  • 1 cup enchilada sauce
  • 10 ounces Coke regular
  • 2 tablespoons brown sugar
  • 1 teaspoon Sriracha sauce
  • 1 10-ounce can prepared refried beans
  • 4 cups lettuce greens
  • 1/2 medium red onion sliced
  • 1 cup cherry tomatoes halved
  • 8- ounces cheddar cheese shredded
  • 8 tablespoons sour cream divided

Instructions

  • Add 1-2 tablespoons to skillet over medium-low heat. Add tortillas, one at a time. Cook for about 2-3 minutes per side, until just brown and crisp. Remove tortilla to a wire cooling rack with small bowls inverted over a baking sheet to cool. Place the tortilla onto the inverted bowls and using the tongs, pull the edges over to form a loose bowl shape with the cooked tortilla. Repeat until all tortillas have been prepared.
  • Wipe skillet clean with paper towels and add ground beef and taco seasoning to the skillet over medium-low heat. Brown ground beef, drain any excess grease, and set aside.
  • Meanwhile, in a small saucepan prepare the dressing by adding the enchilada sauce, Coke, brown sugar and Sriracha sauce. Cook until reduced and thickened enough to coat the back of a spoon. Set aside.
  • To assemble taco salads, place a prepared tortilla shell on each plate. Add about 1/4 cup refried beans, top with about 1/2 cup to 1 cup of prepared beef, then add lettuce greens, onion slices, tomatoes, and a dollop of sour cream.
  • Drizzle with a tablespoon or two of prepared sauce that has been set aside from earlier. Serve immediately.