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Tortilla Taco Salad

Crispy tortilla bowls hold a delicious, fresh taco salad that's ready to eat in just 20 minutes!

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 6
 

Ingredients

6
Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)
1
container (18 oz) refrigerated taco sauce with seasoned ground beef
1
can (15 oz) pinto beans, drained
2
tablespoons sweet-spicy French dressing
1 1/2
cups shredded lettuce
3/4
cup chopped tomato (1 medium)
3/4
cup shredded Mexican or taco-seasoned cheese blend (3 oz)
Old El Paso® taco sauce, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
  • 2 On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
  • 3 Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes.
  • 4 Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot.
  • 5 Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.
  • 1 Heat oven to 400°F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
  • 2 On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
  • 3 Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes.
  • 4 Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot.
  • 5 Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.

EXPERT TIPS

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Expert Tips

Instead of the Mexican cheese blend, you can use hot pepper Monterey Jack cheese or Colby Monterey Jack cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
35mg
35%;
Sodium
1170mg
1170%;
Total Carbohydrate
47g
47%
(Dietary Fiber
6g
6%
  Sugars
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
20%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.