Shredded Beef Taco Salad
I could eat Mexican food every day, and luckily, my husband and children love it as much as I do. I really enjoy this easy shredded beef taco salad recipe because it tastes so good and is healthy. The shredded beef is unbelievably tasty–it’s so full of flavor and is really moist and tender. I love the crunchy (guilt-free) tortilla bowl, along with guacamole and homemade salsa. This beef taco salad with a baked tortilla shell pairs nicely with spicy pinto beans and Mexican rice.
Shredded Beef Taco Salad
Shredded Beef:
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 1½ lbs. of chuck or round roast
- 1 tbsp olive oil
- 1 (7 oz) can of whole green chiles, reserve the juice
- 2 cups of beef broth
- 5 cloves of garlic, chopped
Flour Tortilla Bowls:
- 4 flour tortillas
- Olive oil cooking spray
Salad Toppings:
- Black beans, drained and rinsed
- Romaine or iceberg lettuce, chopped finely
- ½ yellow onion, diced
- Green onions, chopped
- Cherry (or Roma) tomatoes, diced
- Black olives, sliced
- Cheddar cheese, shredded (cotija cheese works great too)
- Sour cream
- Guacamole
- Salsa
- Cilantro, chopped
How to Make a Shredded Beef Taco Salad:
Preheat the oven to 275 degrees.
Prepare the shredded beef by combining the chili powder, paprika, garlic powder, cumin, coriander, oregano, salt, and black pepper. Rub the chuck roast evenly with the seasoning blend.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the beef on all sides.
Spread the green chiles over and around the roast. Add beef broth, reserved green chile juice, and chopped garlic.
Cook the beef by covering the Dutch oven and placing it in the oven. Cook for 4-5 hours, until it shreds easily. Side Note: Check on the roast every couple of hours to make sure there is plenty of liquid–if it’s low, add more broth.Â
Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary.
Prepare the tortilla bowls by preheating the oven to 350 degrees.
Coat the ovenproof tortilla bowl with olive oil cooking spray. Side Note: You can also use an oven-safe bowl turned upside down and drape the tortilla over it.
Spray the tortilla with olive oil cooking spray.
Bake the tortillas for 10-15 minutes or until golden brown and crisp. Let cool slightly.
To serve the taco salad, layer the tortilla bowl with a bit of lettuce to prevent it from getting soggy.
Next comes the black beans, shredded beef, onion, green onion, tomatoes, olives, cheese, sour cream, guacamole, salsa, and cilantro. Enjoy.
Equipment
- Tortilla Mold or Ovensafe Bowl
Ingredients
Shredded Beef:
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 1½ lbs. of chuck or round roast
- 1 tbsp olive oil
- 1 7-oz can of whole green chiles, reserve the juice
- 2 cups of beef broth
- 5 cloves of garlic chopped
Flour Tortilla Bowls:
- 4 flour tortillas
- Olive oil cooking spray
Salad Toppings:
- Black beans drained and rinsed
- Romaine or iceberg lettuce chopped finely
- ½ yellow onion diced
- Green onions chopped
- Cherry or Roma tomatoes, diced
- Black olives sliced
- Cheddar cheese shredded (cotija cheese works great too)
- Sour cream
- Guacamole
- Salsa
- Cilantro chopped
Instructions
- Preheat the oven to 275 degrees.
- Prepare the shredded beef by combining the chili powder, paprika, garlic powder, cumin, coriander, oregano, salt, and black pepper. Rub the chuck roast evenly with the seasoning blend.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the beef on all sides.
- Spread the green chiles over and around the roast. Add beef broth, reserved green chile juice, and chopped garlic.
- Cook the beef by covering the Dutch oven and placing it in the oven. Cook for 4-5 hours, until it shreds easily. Side Note: Check on the roast every couple of hours to make sure there is plenty of liquid–if it's low, add more broth.
- Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary.
- Prepare the tortilla bowls by preheating the oven to 350 degrees.
- Coat the ovenproof tortilla bowl with olive oil cooking spray. Side Note: You can also use an oven-safe bowl turned upside down and drape the tortilla over it.
- Spray the tortilla with olive oil cooking spray.
- Bake the tortillas for 10-15 minutes or until golden brown and crisp. Let cool slightly.
- To serve the taco salad, layer the tortilla bowl with a bit of lettuce to prevent it from getting soggy.
- Next comes the black beans, shredded beef, onion, green onion, tomatoes, olives, cheese, sour cream, guacamole, salsa, and cilantro. Enjoy.
On a side note:
A big thank you to Mikki for giving me the Butterfly Award. Mikki from My Finds has a really cool site where she shares her discoveries of food, restaurants, bargains, and new places in Manila, Philippines. I love reading her posts and seeing what goes on across the world. Make sure you check out her great site.
I will pass this award on to other food sites soon, but for now, I must go to sleep. Thanks again, Mikki–I really appreciate it!
