Tiny Taco Salads

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 24 servings
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Vegetable oil, for the skillet

8 ounces lean ground beef

Kosher salt and freshly ground black pepper

1/2 cup shredded lettuce

24 tortilla chip cups, such as Tostitos Scoops

1/2 cup shredded Monterey Jack cheese

1/4 cup salsa 

1/4 cup sour cream 

1/4 cup guacamole 

12 cherry tomatoes, sliced in half 

Fresh cilantro leaves, for garnish 


  1. Set a skillet over medium-high heat and add a little oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Drain off any oil and season with salt and pepper.
  2. Evenly distribute the lettuce among the chip cups. Top each with some ground beef, cheese, salsa, sour cream, guacamole, tomatoes and cilantro. 

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