~Un-Fried Taco Salad!

Ok, so ever since I created teeny tiny Taco Salad Sliders..I’ve been dreaming about eating one of those huge, lettuce-less, sinful, drive-thru butt enlarger “salads”!  Luckily (I think).. I’d never even let the order escape my lips, unless of course it was my last meal and/or I’d been stranded on an island and hadn’t eaten for 2 weeks!  But, other than that..never!  That left me with a huge problem, because once a forbidden food gets embedded into my brain..there’s NO stopping it!

I had no choice but to create one at home!  One that offers all of the naughty greatness of the original 5 million calorie version..with hardly any of the naughty!  I present to you the un-fried, crispy & huge, filled to the rim, beefy, cheesy, beany..and dare I say, healthy, Taco Salad!  Problem. Is. Solved!  :)

I found these amazing & ginormous Jalapeno Cheddar Tortillas and at that moment knew that I had to bake them, stuff them & consume them immediately!  Five minutes in the oven turned them into a crispy, baked and beautiful bowl!  These bowls just begged to be filled with creamy, fat-free re-fried beans, Taco Bell spiced lean beef, spicy peppers and yep..even lettuce!  Top it off with lite Sour Cream & a dash of Hot Sauce, now it’s Taco Salad Heaven baby!

What you’ll need for 4 huge salads:

4 large flour Tortillas  (I used Jalapeno Cheddar..but any variety will work)

2 lb. Lean Ground Beef

1 large bag of Shredded Lettuce

Shredded Cheddar..as much as you want!  (not shown)

1 can of Fat Free Re-Fried Beans

2 Chopped Tomatoes

2 sliced Jalapenos (optional)

1 can of chopped Green Chile

1 packet of Taco Bell Taco Seasoning

2 cups Shredded Cheddar

1 cup of Lite or Fat Free Sour Cream

Hot Sauce  (optional)

Tri-Color Tortilla Strips..these can be hard to find, so you can just crush up some Tortilla Chips instead!


In a round baking pan place a tortilla and ruffle the edges.  Bake at 350 for about 5 minutes, or until it gets firm and toasty!

They get SO pretty! The perfect bowl for just about anything! :)

In a medium pan, cook up the beef with the Taco Bell Seasoning, and the can of Chopped Green Chile..until the beef is fully cooked.

Let the beef cool slightly & start filling that baby up!

Warm up the beans and smear a layer of them onto the bottom of the shell, they provide a great base.  Pile on some of the beef, and top it with the lettuce, tomato, sliced jalapenos, shredded cheddar, and sour cream!  Add a few drops of hot sauce..if you dare!

Serve up this amazing & guilt free Taco Salad, listen for the ooo’s & ahhh’s!  Crack into the delicious baked shell.

As a bonus you won’t have to unbutton your pants..haha!  ~Enjoy!  :)



  1. You always have the best ideas, Amy! I haven’t even had breakfast yest, and already want taco salad! :) I love that those shells are baked and you don’t even need some fancy one-purpose pan to make them! This will be on our menu soon – I can’t even remember the last time we had taco salad! Have a great weekend :)

  2. I love your all of your recipes. What a great idea for the tortillas.

    Thank you.

    Jackson, MS

  3. I had to laugh because I make the exact same “un-fried” bowl for my taco salads. Of course the fried ones are amazingly delicious…if I can remember that far back…but why even bother with the salad when it’s the fried bowl you want. The oven is always my friend when it comes to making heart-attack food edible. I’ve actually seen TV commercials for special bowls to make the taco shape. *rolling my eyes* Thanks for posting! :)

    • So funny Anita, that you can buy a special bowl, poor suckers..LOL!! Although my equipment always does double duty..hence my Waffle Iron “Panini Maker” ..I’m such a cheapskate! :) HAHA!

    • OMGosh Dawn!! Thank you so much!! This made my day, I’m so glad that you enjoy my blog!! Yours is great as well! :)

  4. In the UK I wont be able to get the green chile, would chopped canned tomatoes do, or is the chile completly different? Also not sure about being able to get refried beans either, and I just dont know what they are. I’ll try in a moment when I shop on line. The rest of the ingrediants are not a problem. Looks gorgeous xxx

  5. Hello from Iowa :)) did you use a 9-inch or 10-inch cake pan ? Also were the taco shells super crispy like a love them when they are fried ? Thank You ! Marilyn :))



  1. Un-Fried Taco Salad | What2Cook - [...] Recipe: Un-Fried Taco Salad [...]

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