Beef Taco Salad Tortilla Bowl (Printable version)
Seasoned ground beef, crisp vegetables, and fresh salsa served in a homemade tortilla bowl with creamy toppings.
# What You'll Need:
→ Tortilla Bowls
01 - 4 large (10-inch) flour tortillas
02 - 2 tablespoons olive oil
→ Beef
03 - 1 pound ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 cup water
→ Salad
13 - 6 cups shredded romaine lettuce
14 - 1 cup halved cherry tomatoes
15 - 1 cup canned black beans, drained and rinsed
16 - 1/2 cup corn kernels (fresh, canned, or thawed frozen)
17 - 1/2 cup shredded cheddar cheese
18 - 1/4 cup sliced black olives
19 - 1 avocado, diced
20 - 1/4 cup sour cream
→ Homemade Salsa
21 - 2 medium ripe tomatoes, diced
22 - 1/4 small red onion, finely chopped
23 - 1 small jalapeño, seeded and minced
24 - 2 tablespoons chopped fresh cilantro
25 - 1 tablespoon lime juice
26 - Salt, to taste
# How to Prepare:
01 - Preheat oven to 375°F. Lightly brush both sides of each flour tortilla with olive oil. Drape each tortilla over an inverted oven-safe bowl or ramekin on a baking sheet to form bowl shapes. Bake for 10 to 12 minutes until golden and crisp. Remove from oven and cool before gently removing from molds.
02 - Heat large skillet over medium heat. Add ground beef and cook for 2 minutes, breaking it up with a spoon. Add chopped onion and cook until softened, about 3 minutes. Stir in garlic, chili powder, cumin, paprika, oregano, salt, and black pepper, cooking for 1 minute. Add water and simmer for 3 to 4 minutes until most liquid evaporates. Remove from heat.
03 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside to let flavors meld.
04 - Place each tortilla bowl on a serving plate. Layer shredded lettuce inside followed by cooked beef, cherry tomatoes, black beans, corn, cheddar cheese, black olives, and diced avocado. Top with a dollop of sour cream and spoon fresh salsa over.
05 - Serve while tortilla bowls remain crisp to ensure ideal texture and presentation.
# Expert advice:
01 -
- The tortilla bowl is edible and sturdy enough to hold everything, which somehow makes eating feel like an event.
- You can prep components ahead and assemble in minutes, perfect for weeknight dinners or unexpected guests.
02 -
- If your tortilla bowls are falling apart or cracking, your oven might be too hot or the oil too heavy, so reduce the oil slightly and lower the temperature by 25 degrees on your next attempt.
- The order you assemble matters: lettuce first prevents everything else from sliding around, and sour cream on top acts as a barrier so the salsa doesn't soak through and make the bowl soggy.
03 -
- Use an oven-safe bowl that's roughly the same diameter at the top as your tortilla, so the edges don't hang too far over and brown unevenly.
- Save any extra salsa in the fridge and use it for breakfast eggs, quesadillas, or just with chips over the next few days.