Beef Taco Salad Bowl (Printable version)
Savory beef salad with crisp veggies and creamy dressing in an oven-baked tortilla bowl.
# What You'll Need:
→ 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 Prepare:
01 - Preheat oven to 375°F.
02 - Brush tortillas lightly with olive oil on both sides. Drape over oven-safe bowls or upside-down ramekins placed on a baking sheet to shape bowls.
03 - Bake for 12 to 15 minutes until golden brown and crisp. Remove and let cool.
04 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
05 - Add onion and garlic to skillet; cook for 2 minutes until softened.
06 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper; cook 1 minute until fragrant.
07 - Add tomato sauce and water, simmer for 4 to 5 minutes until slightly thickened. Remove from heat.
08 - Whisk sour cream, lime juice, cilantro, chili powder, salt, and pepper in a small bowl until smooth.
09 - Divide shredded lettuce evenly among tortilla bowls. Top each with beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, black olives, red onion, and diced avocado.
10 - Drizzle dressing over each assembled bowl and serve immediately.
# Expert advice:
01 -
- The tortilla bowl isn't just functional—it's the showstopper that makes people smile before they even taste anything.
- You can prep almost everything ahead, making this ideal for when you want to look like you spent hours in the kitchen but didn't.
- It's a complete meal in one, loaded with protein, vegetables, and healthy fats that actually keep you satisfied.
02 -
- The tortilla bowls must be completely cool before you fill them, or they'll lose their crispness; I learned this when my first bowl turned soggy within seconds of assembly.
- Don't overload the lettuce in the bowl or everything will shift around when people try to eat—a loose handful is perfect.
- The dressing should be creamy but not thick; if it's too stiff, a splash more lime juice will loosen it right up.
03 -
- If your tortilla cracks while you're draping it, don't panic—patch it on the underside with a small piece of dough before baking, and no one will ever know.
- Let your tortilla bowls cool in the forms for at least 2 minutes before carefully sliding them off; they'll be slightly soft at first but will crisp up as they cool completely.