Taco Salad

Southern Living
Inspired by Dolores's ideas, our Test Kitchens staff came up with this recipe.
6 servings


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2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 (6.5-ounce) package taco salad shells
Shredded iceberg lettuce
Toppings: shredded Mexican four-cheese blend, chopped tomato, sour cream, salsa, sliced ripe olives, sliced jalapeño pepper


Heat Savory Meat Base in a Dutch oven over medium heat. Stir in chili powder and next 3 ingredients; cover, reduce heat, and simmer 15 minutes.

Bake 6 taco salad shells according to package directions, reserving remaining shells for another use.

Fill each shell with lettuce, and top evenly with meat mixture. Serve with desired toppings.

Note: For testing purposes only, we used Old El Paso Taco Salad Shells.

Created date

July 2002