Beef Taco Salad Tortilla Bowl (Printable version)
Savory ground beef, crisp veggies, and fresh salsa served in a homemade crispy tortilla bowl.
# Ingredient list:
→ For the Tortilla Bowls
01 - 4 large flour tortillas (10-inch)
02 - 2 tbsp olive oil
→ For the Beef
03 - 1 lb ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 cup water
→ For the 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
17 - 1/2 cup shredded cheddar cheese
18 - 1/4 cup sliced black olives
19 - 1 avocado, diced
20 - 1/4 cup sour cream
→ For the Homemade Salsa
21 - 2 medium ripe tomatoes, diced
22 - 1/4 small red onion, finely chopped
23 - 1 small jalapeño, seeded and minced
24 - 2 tbsp chopped fresh cilantro
25 - 1 tbsp lime juice
26 - Salt, to taste
# Directions:
01 - Preheat the oven to 375°F. Lightly brush both sides of each tortilla with olive oil. Drape each tortilla over an inverted oven-safe bowl or ramekin set on a baking sheet to form a bowl shape.
02 - Bake tortillas for 10–12 minutes, or until golden and crisp. Remove from the oven and let cool before carefully removing from the molds.
03 - Heat a large skillet over medium heat. Add ground beef and cook for 2 minutes, breaking it up with a spoon. Add onion and cook until softened, about 3 minutes.
04 - Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute, then add water. Simmer for 3–4 minutes, or until most liquid has evaporated. Remove from heat.
05 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
06 - Place a tortilla bowl on each plate. Fill with shredded lettuce, then top with beef, tomatoes, black beans, corn, cheddar cheese, olives, and avocado. Add a dollop of sour cream and spoon over fresh salsa.
07 - Serve immediately while the tortilla bowls are crisp.
# Expert Tips:
01 -
- The tortilla bowl stays crispy even after you pile everything in, which is a miracle that never gets old.
- You get all the satisfaction of a taco but with the freedom to eat it with a fork, lettuce and all.
- The fresh salsa and warm seasoned beef mean every bite feels intentional and alive.
02 -
- If your tortilla bowl starts to brown too fast before it's crispy, lower the oven temperature 25 degrees and give it another minute or two. Every oven runs its own race.
- Don't assemble the salad more than a few minutes before eating or the warm lettuce will wilt and the tortilla bowl will soften. Timing is everything here.
03 -
- Make the salsa at least 15 minutes ahead so the flavors marry and the lime juice softens the raw onion and tomato into something more cohesive.
- If you want spice, add more jalapeño to the salsa instead of the beef, which keeps the heat bright instead of baked into the seasoning.