Easy Taco Salad Cups are a fun, flavorful, and incredibly simple way to enjoy all the deliciousness of taco salad in a perfectly portioned and portable format. This recipe is a weeknight savior, offering a quick and satisfying meal solution that’s a guaranteed hit with the whole family.
Key Ingredients for Easy Taco Salad Cups
- For the Taco Meat:
- 1 pound lean ground beef or ground turkey
- 1/2 cup finely chopped yellow onion
- 1 packet (1 ounce) taco seasoning (or homemade blend)
- 2/3 cup water
- For the Taco Salad Cups:
- 12 sturdy corn taco shells (the baked U-shaped kind work best for stability)
- 1 head of crisp romaine lettuce, shredded
- 1 cup shredded cheddar cheese (or a Mexican blend)
- 1 cup diced tomatoes
- 1/2 cup black olives, sliced
- 1/4 cup chopped fresh cilantro
- For the Creamy Taco Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Pinch of garlic powder
- Salt and black pepper to taste
How to Make Easy Taco Salad Cups
These Easy Taco Salad Cups are designed for maximum flavor with minimal effort, making them perfect for busy weeknights or casual gatherings. The combination of savory taco meat, crisp vegetables, and a zesty dressing creates a symphony of textures and tastes that’s incredibly satisfying. You'll be amazed at how quickly this comes together, with a total preparation time of about 30 minutes.
Step-by-Step Instructions
- Prepare the Taco Meat: In a large skillet, brown the ground beef or turkey over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the taco seasoning and water. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-7 minutes, or until the sauce has thickened.
- Assemble the Taco Salad Cups: While the taco meat is simmering, arrange the corn taco shells on a baking sheet. You can lightly toast them in a preheated oven at 350°F (175°C) for 5 minutes if you prefer them extra crispy, but this is optional.
- Layer the Fillings: Spoon a generous amount of the cooked taco meat into each taco shell. Follow this with a layer of shredded romaine lettuce.
- Add the Toppings: Sprinkle shredded cheddar cheese over the lettuce, followed by diced tomatoes and sliced black olives. Finish with a sprinkle of fresh cilantro.
- Make the Creamy Taco Dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy.
- Sauce and Serve: Drizzle the creamy taco dressing over the assembled taco salad cups just before serving.
Why You’ll Love This Easy Taco Salad Cups
These Easy Taco Salad Cups are a fiesta in every bite, offering a delightful crunch from the taco shell, savory taco-seasoned meat, and a burst of freshness from the vegetables. What truly elevates this dish is the incredibly simple yet flavorful creamy taco dressing that ties all the components together, making it a standout compared to a standard bowl of taco salad. It’s not just delicious; it’s also remarkably budget-friendly to whip up at home, allowing you to control the quality and quantity of ingredients without breaking the bank.
You’ll adore how easily these cups can be customized with your favorite toppings, from a dollop of guacamole to a sprinkle of jalapeños. They’re perfect for casual weeknight dinners, game days, or even as a fun appetizer. So gather your ingredients and give these Easy Taco Salad Cups a try – your taste buds will thank you!
Storing and Reheating Tips
For optimal freshness, it's best to store the components of your Easy Taco Salad Cups separately. The cooked taco meat can be kept in an airtight container in the refrigerator for up to 3-4 days. Shredded lettuce and chopped vegetables can also be stored individually in sealed containers for 2-3 days. The creamy taco dressing will stay fresh in the refrigerator for up to 5 days.
To reheat the taco meat, gently warm it in a skillet over medium-low heat or microwave it until heated through. Assemble the taco salad cups just before serving to prevent the taco shells from becoming soggy. If you'd like to freeze components for future meals, the cooked taco meat freezes well for up to 2-3 months in a freezer-safe container or bag. Allow it to thaw in the refrigerator overnight before reheating.
Final Thoughts
These Easy Taco Salad Cups are a brilliant way to enjoy a crowd-pleasing meal that’s both fun and fuss-free. They’re a fantastic option for a quick dinner or an impressive appetizer that’s sure to be a hit. Give them a try for your next gathering or a simple weeknight treat!
Easy Taco Salad Cups
Ingredients
Equipment
Method
- In a large skillet, brown the ground beef or turkey over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the taco seasoning and water. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-7 minutes, or until the sauce has thickened.1 pound lean ground beef or ground turkey, 1/2 cup finely chopped yellow onion, 1 packet (1 ounce) taco seasoning (or homemade blend), 2/3 cup water
- While the taco meat is simmering, arrange the corn taco shells on a baking sheet. You can lightly toast them in a preheated oven at 350°F (175°C) for 5 minutes if you prefer them extra crispy, but this is optional.12 sturdy corn taco shells
- Spoon a generous amount of the cooked taco meat into each taco shell. Follow this with a layer of shredded romaine lettuce.1 pound lean ground beef or ground turkey, 1 head crisp romaine lettuce, shredded
- Sprinkle shredded cheddar cheese over the lettuce, followed by diced tomatoes and sliced black olives. Finish with a sprinkle of fresh cilantro.1 cup shredded cheddar cheese (or a Mexican blend), 1 cup diced tomatoes, 1/2 cup black olives, sliced, 1/4 cup chopped fresh cilantro
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy.1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, Pinch garlic powder, to taste salt and black pepper
- Drizzle the creamy taco dressing over the assembled taco salad cups just before serving.