Beef Taco Salad Bowl (Printable version)

Tex-Mex inspired salad with spiced beef, fresh veggies, cheese, and creamy toppings served in a crisp tortilla bowl.

# What You'll Need:

→ Tortilla Bowls

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

→ Beef

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

→ Salad

09 - 6 cups romaine lettuce, chopped
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 red bell pepper, diced
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 fresh cilantro, chopped
20 - Lime wedges, for serving

# How to Prepare:

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 to form bowl shapes. Bake for 8 to 10 minutes until golden and crisp. Cool before gently removing from molds.
02 - Heat a large skillet over medium heat. Add ground beef and diced onion, cooking until beef is browned and onion softened, about 5 to 6 minutes. Stir in minced garlic and cook one more minute.
03 - Add taco seasoning and water to the skillet. Reduce heat to low and simmer for 2 to 3 minutes until sauce thickens. Season with salt and pepper to taste. Remove from heat.
04 - In a large mixing bowl, toss together romaine lettuce, cherry tomatoes, black beans, corn, diced red bell pepper, and half of the shredded cheddar cheese.
05 - Place each tortilla bowl on a serving plate. Fill with salad mixture, top with warm beef, then sprinkle 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 advice:

01 -
  • Everything tastes better when you can eat the plate, and these tortilla bowls turn crispy and golden without any frying.
  • It's a full meal in one bowl with enough textures and flavors that every bite feels different.
  • You can prep the components ahead and let everyone build their own, which means less stress and more fun at the table.
02 -
  • Let the tortilla bowls cool completely before removing them from the molds or they'll crack and lose their shape.
  • Don't skip draining and rinsing the black beans, the canned liquid can make your salad taste metallic and dull.
  • Warm beef on cold lettuce is the whole point, so assemble just before serving or the greens will wilt and the tortilla will get soggy.
03 -
  • Use a pastry brush to coat the tortillas evenly with oil, it prevents dry spots and ensures a perfectly golden, crispy bowl.
  • If you don't have oven-safe bowls, flip a muffin tin upside down and drape the tortillas over the bottom of the cups, it works like a charm.
  • Taste your taco seasoning before adding salt, some store-bought blends are already salty enough to carry the whole dish.

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