Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Taco Salad 3.4 (46) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hr 45 mins Yield: 4 individual salads It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl" that you can eat. Ingredients 4 flour tortillas (8-inch) Avocado, peeled, pitted, cut into pieces Sour cream Shredded cheddar cheese Romaine lettuce, torn into pieces Salt and freshly ground pepper Chopped fresh cilantro Juice of 1/2 lime Shredded carrots Frozen corn kernels, thawed Grape tomatoes, cut into halves Canned black beans, drained, rinsed ¼ cup red-wine vinegar 1 cup olive oil 1 pound ground sirloin ¾ teaspoon ground chili powder 1 ½ teaspoons ground cumin 2 tablespoons tomato paste 1 small onion, chopped Sliced scallions Directions Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper. Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas. Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside. Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper. Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes. Divide beef filling among shells; add toppings and dressing. Cook's Notes If you put lettuce in the shell first, the beef won't soak the bottom. Set out toppings, such as tomatoes, beans, and avocado, and let everyone pick their favorites. Then they can drizzle on the dressing. Rate it Print