Taco Bell just brought back one of its most nostalgic bites in mini form, and we couldn’t resist recreating it at home. This copycat Taco Bell Mini Taco Salad brings you all the satisfying crunch, spice, and creamy comfort of the fast food original, right in your own kitchen. Packed into a crispy flour tortilla cup, it layers seasoned beef, refried beans, cheddar cheese, lettuce, tomatoes, and chipotle sauce into one snackable little bowl.
What makes this mini taco salad so fun is how quickly it comes together. You get bold flavor and big satisfaction in under 20 minutes. Whether you remember the classic Fiesta Taco Salad from the 80s or you’re just trying it now thanks to the Luxe Value revival, this copycat is a budget-friendly, flavor-loaded winner.
Table of Contents
How to make Copycat Taco Bell Mini Taco Salad
Start with a crispy tortilla bowl. You can bake your own with a muffin tin or use pre-made taco salad shells. The rest is easy: season your beef, warm your beans, and layer it up with all the toppings. Don’t skip the chipotle mayo. It’s what gives this salad its smoky, craveable Taco Bell-style flavor.
Ingredients, Tools, Instructions and Tips
Servings: 4 mini taco salads
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Calories: ~280 per serving
Ingredients:
- 4 small (6-inch) flour tortillas
- ½ lb ground beef
- ½ cup refried beans
- ½ cup shredded cheddar cheese
- 1 cup shredded iceberg lettuce
- 1 medium tomato, diced
- 2 tbsp chipotle mayo (or Chipotle Sauce)
- Salt and pepper to taste
- Cooking spray
Tools Needed:
- Standard muffin tin (or oven-safe ramekins)
- Mixing bowl
- Small pan
- Spoon
- Oven or air fryer
- Knife and cutting board
Instructions:
- Make the tortilla bowls
Preheat oven to 400°F (200°C). Lightly spray both sides of each tortilla and press into the cups of an inverted muffin tin. Bake for 6 to 8 minutes until golden and crisp. Set aside to cool. - Cook the beef
In a small pan over medium heat, cook the ground beef with a pinch of salt, pepper, and optional taco seasoning until browned and fully cooked. Drain if needed. - Warm the beans
Heat the refried beans in a small saucepan or microwave-safe bowl until hot. - Assemble the salad
Spoon 2 tablespoons of refried beans into each shell. Add about ¼ cup of the cooked beef. Drizzle with chipotle mayo. Sprinkle with shredded cheese, chopped lettuce, and diced tomato. - Serve immediately
Enjoy your taco salad bowls warm while the shell is still crunchy.
Tips:
- To make the chipotle mayo at home, mix 2 tbsp mayo with 1 tsp adobo sauce from a can of chipotle peppers.
- You can bake the bowls ahead of time and store them in an airtight container for up to 2 days.
- Add a squeeze of lime or a little salsa verde for a tangy kick.
What to serve with the dish
This copycat Taco Bell Mini Taco Salad works great as a snack, starter, or part of a bigger taco night spread. Serve it alongside:
- A small bowl of tortilla chips and queso
- Nacho fries or seasoned curly fries
- Mexican street corn (elote)
- A refreshing lime agua fresca or frozen margarita
- Guacamole and pico de gallo for dipping
These little taco salads are great for parties too. Make a dozen and let guests customize their toppings.
Ingredient Substitutes
- Tortilla Shell
Original Ingredient: Small flour tortillas
Substitutes:
- Corn tortillas (for a gluten-free version, though baking time may vary)
- Store-bought mini taco salad shells
- Crunchy tostada shells (serve flat)
- Ground Beef
Original Ingredient: Seasoned ground beef
Substitutes:
- Ground turkey or chicken (leaner but still flavorful)
- Plant-based crumbles (for a vegetarian option)
- Shredded rotisserie chicken with taco seasoning
- Refried Beans
Original Ingredient: Refried pinto beans
Substitutes:
- Black beans mashed with a little olive oil and salt
- Whole pinto beans lightly mashed
- Hummus (for a creamy, non-Mexican twist)
- Chipotle Sauce
Original Ingredient: Chipotle mayo or creamy chipotle sauce
Substitutes:
- Spicy ranch dressing
- Salsa with a touch of sour cream
- Yogurt mixed with smoked paprika and hot sauce
- Cheddar Cheese
Original Ingredient: Shredded cheddar
Substitutes:
- Monterey Jack or a Mexican blend
- Vegan shredded cheese
- Queso fresco (crumbly but mild)
- Toppings
Original Ingredient: Lettuce and diced tomato
Substitutes:
- Slaw mix for a crunchier twist
- Pickled jalapeños or red onion for heat
- Avocado chunks or guacamole for creaminess
Ingredients
4 small (6-inch) flour tortillas
½ lb ground beef
½ cup refried beans
½ cup shredded cheddar cheese
1 cup shredded iceberg lettuce
1 medium tomato, diced
2 tbsp chipotle mayo (or Chipotle Sauce)
Salt and pepper to taste
Cooking spray
Instructions
Make the tortilla bowls
Preheat oven to 400°F (200°C). Lightly spray both sides of each tortilla and press into the cups of an inverted muffin tin. Bake for 6 to 8 minutes until golden and crisp. Set aside to cool.
Cook the beef
In a small pan over medium heat, cook the ground beef with a pinch of salt, pepper, and optional taco seasoning until browned and fully cooked. Drain if needed.
Warm the beans
Heat the refried beans in a small saucepan or microwave-safe bowl until hot.
Assemble the salad
Spoon 2 tablespoons of refried beans into each shell. Add about ¼ cup of the cooked beef. Drizzle with chipotle mayo. Sprinkle with shredded cheese, chopped lettuce, and diced tomato.
Serve immediately
Enjoy your taco salad bowls warm while the shell is still crunchy.
