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Taco Salad

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


  • 1 package (4 cups) Savory Meat Base, thawed
  • 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

How to Make It

  1. 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.

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

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

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