Beef Taco Salad Bowl (Print Page)
Seasoned beef, fresh veggies, and creamy dressing in a crisp baked tortilla bowl.
# What You 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
# Directions:
01 - Preheat the oven to 375°F.
02 - Brush both sides of each flour tortilla with olive oil. Drape tortillas over oven-safe bowls or upside-down ramekins placed on a baking sheet to shape bowls.
03 - Bake the tortillas for 12 to 15 minutes until 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 needed.
05 - Add chopped onion and minced garlic to the skillet. Cook for 2 minutes until softened.
06 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
07 - Pour in tomato sauce and water. Simmer for 4 to 5 minutes until slightly thickened. Remove from heat.
08 - In a small bowl, whisk together sour cream, lime juice, chopped cilantro, chili powder, salt, and pepper.
09 - Divide shredded romaine lettuce evenly among tortilla bowls. Top with the beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, black olives, sliced red onion, and diced avocado.
10 - Drizzle dressing over each bowl and serve immediately.
# Expert Tips:
01 -
- Those crispy tortilla bowls are edible vessels that make you feel like you're eating something fancy, but they're honestly simpler than most people think.
- It comes together fast enough for a weeknight dinner but impresses enough to serve when friends drop by.
- Everything is customizable—swap proteins, add heat, change toppings—and it still tastes like the same beloved dish.
02 -
- Timing is everything—assemble the salads just before serving so the lettuce stays crisp and the tortilla bowl doesn't soften from the warm beef.
- Don't oversimmer the beef sauce; it should be flavorful and slightly moist, not watery or paste-like.
- Always cool those tortilla bowls on the mold for at least a minute or two, otherwise they'll collapse or tear when you try to fill them.
03 -
- If your tortillas are drying out before baking, cover them with a damp towel for a few minutes—they need to be pliable enough to drape over your mold without tearing.
- Don't drain all the fat from the beef; that richness is what makes the filling taste restaurant-quality, not lean and boring.