Beef Taco Salad Tortilla Bowl (Print Page)

A vibrant Tex-Mex beef salad with crisp veggies and creamy toppings in a crunchy tortilla bowl.

# What You Need:

→ Tortilla Bowls

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

→ Beef Filling

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

→ Salad

09 - 6 cups chopped romaine lettuce
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 diced red bell pepper
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

# Directions:

01 - Preheat oven to 400°F. Brush both sides of each tortilla with vegetable oil. Mold tortillas over oven-safe bowls or inverted muffin tins to form bowls. Bake for 8 to 10 minutes until golden and crisp. Allow to cool before 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, approximately 5 to 6 minutes. Stir in minced garlic and cook for an additional minute.
03 - Incorporate taco seasoning and water into the beef mixture. Simmer for 2 to 3 minutes until sauce thickens. Season with salt and pepper to taste, then remove from heat.
04 - In a large bowl, combine chopped romaine, halved cherry tomatoes, black beans, corn kernels, diced red bell pepper, and half of the shredded cheddar cheese. Toss gently to combine.
05 - Place each tortilla bowl on serving plates. Fill with the salad mixture, then top with the warm seasoned beef. Garnish with remaining cheddar cheese, sliced black olives, diced avocado, sour cream, salsa, and chopped cilantro.
06 - Serve immediately along with lime wedges on the side.

# Expert Tips:

01 -
  • Everything gets piled into one crunchy edible bowl, so cleanup is just tossing the plate in the dishwasher.
  • The contrast between warm seasoned beef and cold crisp vegetables makes every bite interesting.
  • You can prep the components ahead and let everyone build their own bowl at the table.
  • It satisfies taco cravings without the mess of shells falling apart in your hands.
02 -
  • If your tortilla bowls puff up like balloons in the oven, gently press them down with a wooden spoon halfway through baking.
  • Don't skip draining and rinsing the black beans, the canning liquid can turn the whole salad gray and slimy.
  • Add the avocado and cilantro at the very end so they stay fresh and bright instead of wilting under the warm beef.
03 -
  • Use oven safe bowls that are slightly smaller than your tortillas so the edges crisp up without burning.
  • Let the seasoned beef cool for a minute before adding it to the salad, or the lettuce will wilt on contact.
  • If you're short on time, use pre shredded lettuce and pre diced vegetables from the store without guilt.

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