Taco Salad Bowls Recipe
Mexican · Main course · 35 min total
A fun and healthy twist on classic tacos, these taco salad bowls feature seasoned ground beef, fresh veggies, and crunchy tortilla strips served in a crispy tortilla bowl.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 4 large flour tortillas (10-inch)
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen, thawed)
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup salsa
Instructions
- Preheat oven to 375°F (190°C). Spray the outside of 4 oven-safe bowls with nonstick spray. Press one tortilla into each bowl, shaping it to form a bowl. Bake for 10-12 minutes until golden and crisp. Let cool.
- In a large skillet over medium-high heat, cook ground beef until browned, breaking it up. Drain excess fat.
- Add taco seasoning and water to the beef. Stir and simmer until thickened, about 3 minutes. Stir in black beans and corn; cook until heated through.
- Assemble bowls: Place a tortilla bowl on each plate. Divide lettuce among bowls. Top with beef mixture, then tomatoes, cheese, sour cream, cilantro, avocado slices, and salsa.
Tips
- For a lighter version, use ground turkey or chicken.
- You can make tortilla bowls ahead and store in an airtight container for up to 2 days.
- Customize toppings with jalapeños, olives, or hot sauce.
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