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Easy Taco Salad Cups

Easy Taco Salad Cups

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.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

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
Taco Salad Cups
  • 12 sturdy corn taco shells the baked U-shaped kind work best for stability
  • 1 head 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
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 garlic powder
  • to taste salt and black pepper

Equipment

  • Large skillet
  • Baking Sheet
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Drizzle the creamy taco dressing over the assembled taco salad cups just before serving.

Notes

Store components separately for optimal freshness. Taco meat lasts 3-4 days, veggies 2-3 days, dressing 5 days in the refrigerator. Reheat taco meat gently. Freeze taco meat for up to 2-3 months.