Beef Taco Salad Bowl (Printable Version)
Seasoned beef and fresh veggies come together in a crispy tortilla bowl topped with fresh salsa and creamy accents.
# What You Need:
→ Tortilla Bowls
01 - 4 large flour tortillas (10-inch)
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 romaine lettuce, shredded
14 - 1 cup cherry tomatoes, halved
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
→ 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:
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 placed on a baking sheet to shape a bowl.
02 - Bake tortillas for 10 to 12 minutes until golden and crisp. Remove from oven and cool slightly, then carefully lift tortillas from molds.
03 - Heat a large skillet over medium heat. Add ground beef and cook for 2 minutes, breaking it apart. Add onion and cook until softened, approximately 3 minutes.
04 - Stir in garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute, then add water. Reduce heat and simmer for 3 to 4 minutes until most liquid evaporates. Remove from heat.
05 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix thoroughly and set aside.
06 - Place a tortilla bowl on each serving plate. Layer with shredded romaine lettuce, then top evenly with beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, black olives, and diced avocado. Finish each with a dollop of sour cream and a generous spoonful of fresh salsa.
07 - Serve while tortilla bowls are crisp to retain texture and freshness.
# Expert Hints:
01 -
- The tortilla bowl is your secret weapon for impressing people without much fuss.
- Everything comes together in under an hour, yet it feels like you've been cooking all day.
- It's endlessly customizable, so your guests can pile on exactly what they love.
02 -
- The tortilla bowl must cool completely before you remove it, or it will crack and crumble—I learned this the hard way on my first attempt.
- Don't make your salsa more than 30 minutes ahead, or the tomatoes will get watery and the whole thing will lose its brightness.
- If your tortillas are too thin or feel flimsy, they won't hold up to the weight of all the toppings, so check the package thickness before you buy.
03 -
- Use oven mitts when removing the tortilla bowls—they're hotter than they look and hold heat longer than you'd expect.
- If a tortilla tears while you're removing it, just serve it as a flat tostada instead; nobody will complain about extra crispy chips.