Beef Taco Salad Homemade Bowl (Printable)
Seasoned ground beef, fresh vegetables, and creamy toppings served in an oven-baked tortilla bowl.
# Ingredient List:
→ Tortilla Bowls
01 - 4 large flour tortillas (10-inch)
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 the oven to 375°F.
02 - Brush both sides of each tortilla lightly with olive oil. Drape tortillas over oven-safe bowls or inverted ramekins placed on a baking sheet to form bowl shapes.
03 - Bake tortillas for 12 to 15 minutes until they turn golden brown and crisp. Remove and allow to cool.
04 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until fully browned, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Add chopped onion and minced garlic to the beef. Cook for 2 minutes until softened.
06 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
07 - Add tomato sauce and water. Simmer the mixture for 4 to 5 minutes to slightly thicken. Remove from heat.
08 - In a small bowl, whisk together sour cream, lime juice, chopped cilantro, chili powder, salt, and pepper until well combined.
09 - Divide shredded romaine lettuce evenly among the tortilla bowls. Top each with beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, black olives, red onion, and diced avocado.
10 - Drizzle prepared dressing over each assembled salad bowl and serve immediately.
# Expert Tips:
01 -
- The tortilla bowl is crispy, edible, and feels fancy without requiring restaurant-level skills.
- Everything can be prepped ahead, so assembly becomes the fun part instead of the stressful part.
- You control the heat, freshness, and toppings, meaning this works for picky eaters and adventurous ones alike.
02 -
- The tortilla bowl will soften slightly as warm ingredients touch it, so timing your assembly close to serving keeps it as crispy as possible.
- Draining the beef thoroughly and adding the sauce in the right ratio prevents a soggy, greasy bowl—excess fat makes everything taste heavy.
03 -
- Check your ground beef as it cooks and break it into smaller pieces—tiny crumbles distribute the seasoning more evenly and cook faster than large chunks.
- Keep the tortilla bowls on a warm plate or in a low oven until you're ready to assemble, because a cold, room-temperature bowl feels less special than one that's still slightly warm.