Beef Taco Salad Bowl (Print View)
Seasoned ground beef, fresh vegetables, and creamy toppings in a crisp tortilla bowl.
# What You'll Need:
→ Tortilla Bowls
01 - 4 large 10-inch flour tortillas
02 - 2 tablespoons olive oil
→ Beef Filling
03 - 1 pound ground beef (85% lean)
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ½ cup tomato sauce
13 - ¼ cup water
→ Salad
14 - 6 cups shredded romaine lettuce
15 - 1 cup cherry tomatoes, halved
16 - ½ cup canned black beans, rinsed and drained
17 - ½ cup canned corn, drained
18 - ½ cup shredded cheddar cheese
19 - ¼ cup sliced black olives
20 - ½ small red onion, thinly sliced
21 - 1 avocado, diced
→ Dressing
22 - ½ cup sour cream
23 - 2 tablespoons lime juice
24 - 1 tablespoon chopped fresh cilantro
25 - ½ teaspoon chili powder
26 - Salt and pepper, to taste
# How to Make:
01 - Preheat oven to 375°F. Lightly brush both sides of each tortilla with olive oil. Drape tortillas over oven-safe bowls or upside-down ramekins on a baking sheet to shape bowls. Bake for 12 to 15 minutes until golden and crisp. Remove and cool.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
03 - Add chopped onion and minced garlic to the skillet with beef. Cook 2 minutes until softened.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant. Add tomato sauce and water, then simmer for 4 to 5 minutes until slightly thickened. Remove from heat.
05 - In a small bowl, whisk together sour cream, lime juice, cilantro, chili powder, salt, and pepper until smooth.
06 - Divide shredded lettuce evenly among tortilla bowls. Top each with beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, black olives, red onion, and diced avocado.
07 - Drizzle dressing over the assembled salad bowls and serve immediately.
# Expert Suggestions:
01 -
- The tortilla bowl is crispy, edible, and honestly more fun than any regular plate could ever be.
- Everything comes together in 40 minutes, but tastes like you spent the whole afternoon cooking.
- You control the toppings, so it adapts to whoever's eating and whatever's in your fridge.
02 -
- The tortilla bowl must cool completely before you fill it, or it will soften from the steam—a lesson I learned the hard way when I eagerly assembled one right out of the oven.
- Don't oversaturate the lettuce with dressing before serving; drizzle it just before eating or the salad will turn soggy and lose its appeal.
03 -
- If your tortillas are tearing when you drape them over the molds, let them warm in a dry skillet for 10 seconds first to make them more pliable.
- The beef filling tastes better the next day after the spices have had time to mingle, so don't hesitate to make it ahead.