Beef Taco Salad Tortilla Bowl (Print View)

Tex-Mex style salad with seasoned beef, crisp veggies, cheese, and creamy toppings in a baked tortilla bowl.

# What You'll Need:

→ Tortilla Bowls

01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil

→ Beef

03 - 1 pound lean ground beef
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/4 cup water
08 - Salt and pepper to taste

→ Salad

09 - 6 cups chopped romaine lettuce
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 cup diced red bell pepper
14 - 1/2 cup shredded cheddar cheese
15 - 1/4 cup sliced black olives
16 - 1 avocado, diced

→ Toppings

17 - 1/2 cup sour cream
18 - 1/2 cup salsa
19 - 1/4 cup chopped fresh cilantro
20 - Lime wedges for serving

# How to Make:

01 - Preheat oven to 400°F. Brush both sides of each tortilla with vegetable oil. Drape tortillas over oven-safe bowls or inverted muffin tins and bake for 8 to 10 minutes until golden and crisp. Let cool and remove from molds.
02 - Heat a large skillet over medium heat. Add ground beef and diced onion, cooking and breaking up the meat until browned, about 5 to 6 minutes. Stir in minced garlic and cook for an additional minute.
03 - Add taco seasoning and water to the skillet. Simmer for 2 to 3 minutes until the mixture thickens. Season with salt and pepper to taste, then remove from heat.
04 - In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, black beans, corn, diced red bell pepper, and half of the shredded cheddar cheese. Toss to mix evenly.
05 - Place each tortilla bowl on a serving plate. Fill with the salad mixture, top with warm seasoned beef, then sprinkle with remaining cheddar cheese, black olives, diced avocado, sour cream, salsa, and chopped cilantro.
06 - Serve immediately accompanied by lime wedges.

# Expert Suggestions:

01 -
  • The tortilla bowl turns a simple salad into something that feels special without any extra effort.
  • Everything comes together in about half an hour, but it tastes like you spent way longer.
  • You get crunch, creaminess, and spice all in one bite, and nothing gets boring.
02 -
  • If you don't brush oil on both sides of the tortillas, they won't crisp evenly and can turn leathery in spots.
  • Don't skip the water when you add the taco seasoning or it will stick to the pan in clumps instead of coating the meat.
  • Assemble the bowls right before serving because the warm beef will soften the lettuce and tortilla if it sits too long.
03 -
  • Let the tortilla bowls cool completely on the molds before removing them, or they'll lose their shape and crumble.
  • Warm your tortillas for a few seconds in the microwave before brushing with oil if they're stiff, it makes them easier to drape without tearing.
  • Save any leftover seasoned beef and use it for quesadillas or nachos the next day, it tastes even better after the flavors sit overnight.

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