Beef Taco Salad Homemade Bowl (Printable version)
Seasoned ground beef, crisp veggies, and creamy toppings in a crunchy baked tortilla bowl with zesty dressing.
# Ingredient list:
→ Tortilla Bowls
01 - 4 large 10-inch flour tortillas
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 - Set the oven to 375°F.
02 - Brush each flour tortilla lightly with olive oil on both sides, then drape over inverted oven-safe bowls or ramekins placed on a baking sheet to form bowls.
03 - Bake the tortillas for 12 to 15 minutes until golden brown and crisp, then remove and let cool.
04 - Heat a large skillet over medium heat; add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Add finely chopped onion and minced garlic to the skillet, cooking for 2 minutes until softened.
06 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper; cook for 1 minute until aromatic.
07 - Pour in tomato sauce and water, then 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 until smooth.
09 - Divide shredded lettuce evenly among tortilla bowls. Top with beef mixture, cherry tomatoes, black beans, corn, cheddar cheese, sliced olives, red onion, and diced avocado.
10 - Drizzle dressing over each assembled bowl and serve immediately.
# Expert Tips:
01 -
- That first bite delivers the perfect contrast of crispy, creamy, and fresh all at once.
- You can prep everything ahead and assemble in minutes, making it ideal for busy weeknights or impressing guests without stress.
- It's genuinely satisfying enough to serve as a complete meal, not a side dish pretending to be dinner.
02 -
- Tortilla bowls are most crisp when served right away—if you make them ahead, store them in an airtight container and they'll stay crunchy for up to 2 days, but don't assemble until just before eating.
- Don't skip the browning step for the tortillas; you need that golden color and crisp texture to support the weight of all those toppings without collapsing.
- Keep your avocado dice until the very end so it doesn't brown and lose its buttery appeal.
03 -
- If your tortilla starts to crack while you're draping it over the bowl, let it warm up a bit more—it becomes more pliable as it heats in the oven.
- Don't overload the tortilla bowl itself; let the lettuce be your cushion and pile the heavier toppings on top so everything stays structurally sound through the meal.