Beef Taco Salad Bowl (Printable)

A vibrant Tex-Mex dish with seasoned beef, fresh vegetables, and creamy toppings served in a crisp tortilla bowl.

# Ingredient List:

→ 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 the oven to 400°F. Brush both sides of each tortilla with vegetable oil. Drape tortillas over oven-safe bowls or inverted muffin tins to shape bowls. Bake for 8 to 10 minutes until golden and crisp. Allow to cool, then remove from molds.
02 - Heat a large skillet over medium heat. Add ground beef and diced onion, cooking while 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 sauce thickens. Season with salt and pepper, then remove from heat.
04 - In a large bowl, toss chopped romaine lettuce, cherry tomatoes, black beans, corn, diced red bell pepper, and half of the shredded cheddar cheese.
05 - Place one tortilla bowl on each serving plate. Fill with the salad mixture, top with warm seasoned beef, then sprinkle with the remaining cheddar cheese. Add sliced black olives, diced avocado, sour cream, salsa, and chopped cilantro on top.
06 - Serve immediately accompanied by lime wedges.

# Expert Tips:

01 -
  • Every bite gives you crunch, creaminess, and seasoned beef in one forkful without anything sliding out the back of a shell.
  • The tortilla bowl tastes like a giant chip and doubles as dinner and dessert dish in one.
  • You can prep the components ahead and let everyone build their own bowl at the table.
02 -
  • If your tortillas are cold from the fridge, let them sit at room temperature for a few minutes before baking or they might crack when you drape them over the molds.
  • Don't skip draining and rinsing the black beans, or you'll end up with a murky, starchy puddle at the bottom of your bowl.
  • Let the tortilla bowls cool completely on the molds before removing them, or they'll lose their shape and collapse into sad, oily pancakes.
03 -
  • Warm your plates slightly before assembling the salad so the tortilla bowl doesn't crack from the temperature contrast when you add the hot beef.
  • If you don't have oven-safe bowls, crumple aluminum foil into a mound shape and drape the oiled tortillas over that instead.
  • Add the sour cream and salsa in separate dollops instead of mixing them in, so each bite can have its own balance of cool and tangy.

Return