Beef Taco Salad Tortilla Bowl (Printable)
Seasoned beef, fresh vegetables, and creamy toppings served in a crispy homemade tortilla bowl for a satisfying meal.
# What You Need:
→ Tortilla Bowls
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil
→ Seasoned Beef
03 - 1 pound lean ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 cup tomato sauce
13 - 1/4 cup water
→ Salad Components
14 - 6 cups chopped romaine lettuce
15 - 1 cup cherry tomatoes, halved
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup canned corn, drained
18 - 1 cup shredded cheddar cheese
19 - 1/2 cup sliced black olives
20 - 1/2 red onion, thinly sliced
21 - 1 avocado, sliced or diced
→ Toppings
22 - 1/2 cup sour cream
23 - 1/2 cup salsa
24 - Fresh cilantro leaves, for garnish
25 - Lime wedges
# Steps:
01 - Preheat oven to 375°F. Brush both sides of each flour tortilla lightly with vegetable oil. Drape each tortilla over an inverted oven-safe bowl or use a tortilla mold to form a bowl shape.
02 - Bake tortillas for 12-15 minutes until golden and crisp. Remove from oven and let cool completely, then carefully lift off the molds.
03 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
04 - Add chopped onion to the beef and cook until softened, 2-3 minutes. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Mix in tomato sauce and water. Simmer for 4-5 minutes until thickened. Remove from heat.
06 - Place a tortilla bowl on each plate. Fill with chopped romaine lettuce and top with warm beef mixture. Add cherry tomatoes, black beans, corn, cheddar cheese, olives, red onion, and avocado.
07 - Dollop with sour cream and salsa. Garnish with fresh cilantro leaves and serve with lime wedges.
# Expert Advice:
01 -
- You get to eat the bowl, which is basically the best part of any meal
- The seasoned beef filling works for tacos, burritos, or nachos if you change your mind
- Everything comes together in under an hour with mostly pantry staples
02 -
- Warm your tortillas slightly before molding them over bowls they're much less likely to tear or crack
- Let the beef mixture cool for a couple of minutes before assembling so it doesn't wilt the lettuce immediately
- Make the tortilla bowls up to a day ahead and keep them in an airtight container so they stay crisp
03 -
- If you don't have oven-safe bowls, ball up aluminum foil into mound shapes and drape tortillas over those instead
- Warm your leftover tortilla scraps in the oven for 5 minutes and use them as chips to scoop up any leftover toppings