Baked Taco Bowl Salad
Transform your taco night with this irresistible Baked Taco Bowl Salad—a vibrant, customizable dish that’s as fun to eat as it is delicious! This recipe features golden, crispy tortilla bowls baked to perfection and filled with layers of seasoned ground beef, fresh shredded lettuce, juicy cherry tomatoes, black beans, sweet corn, and creamy avocado slices. Topped with shredded cheddar, a dollop of sour cream, and zesty salsa, these edible bowls make a flavorful, mess-free meal perfect for weeknights or casual gatherings. Quick to prepare in just under an hour, this dish pairs bold Tex-Mex flavors with a creative presentation, making it a family favorite that’s as visually stunning as it is satisfying. Whether you’re looking for a quick dinner idea or a unique way to reinvent salad, this easy taco bowl recipe has it all!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 4 cups Shredded lettuce
- 1 cup Cherry tomatoes
- 1 cup Black beans
- 1 cup Corn kernels
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 large Avocado
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to 375°F (190°C).
Lightly brush both sides of the flour tortillas with olive oil.
Invert 4 oven-safe bowls or large ramekins onto a baking sheet and drape each tortilla over the bottom of each bowl to form a bowl shape.
Bake the tortillas for 10-12 minutes until golden brown and crispy. Remove from the oven and let them cool on the bowls before gently removing them.
While the tortilla bowls are baking, heat a skillet over medium heat and cook the ground beef until browned, breaking it up into crumbles with a wooden spoon.
Drain excess fat from the beef, then add taco seasoning and water. Stir to combine and let it simmer for 3-4 minutes until the sauce thickens. Remove from heat.
Prepare the salad ingredients: rinse and chop lettuce, halve cherry tomatoes, and dice the avocado.
To assemble the salad, start by layering 1 cup of shredded lettuce into each baked tortilla bowl.
Add equal portions of taco-seasoned ground beef, cherry tomatoes, black beans, corn kernels, and shredded cheese into each bowl.
Top with a dollop of sour cream, a spoonful of salsa, and a few slices of avocado.
Sprinkle with salt and pepper for extra flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
3284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 7830 mg | 340% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 35.8 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1478 mg | 114% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3748 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
