Sunday Supper Taco Salad Bowls Tacos
Transform your Sunday dinner into a fiesta of flavors with these vibrant Sunday Supper Taco Salad Bowls Tacos! This crowd-pleasing recipe combines the best of crunchy tortilla bowls and classic taco toppings for a fun and hearty meal. Featuring perfectly seasoned ground beef or turkey, crisp romaine lettuce, juicy grape tomatoes, black beans, sweet corn, and a sprinkle of shredded cheddar, each edible bowl is loaded with fresh, colorful ingredients. Finished with dollops of sour cream, zesty salsa, and creamy guacamole, these taco salad bowls are a customizable delight for the whole family. Plus, the homemade crispy tortilla bowls bring an irresistibly crunchy touch! Ready in just 35 minutes, this dish is ideal for a quick dinner that doesn’t compromise on flavor. Serve with a wedge of lime for a bright, tangy finish. Perfect for taco lovers and salad enthusiasts alike, these bowls are your next go-to Sunday supper favorite!
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Recipe Information
Ingredients
- 4 large flour tortillas
- 1 lb ground beef (or ground turkey, optional)
- 2 tbsp taco seasoning
- 0.25 cup water
- 3 cups romaine lettuce, chopped
- 1 cup grape tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup canned black beans, drained and rinsed
- 0.75 cup fresh corn kernels (or canned, drained)
- 0.5 cup sour cream
- 0.5 cup salsa
- 0.5 cup guacamole
- 1 tsp olive oil
- 2 tbsp cilantro, chopped (optional)
- 4 lime wedges (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
To make tortilla bowls, lightly brush the flour tortillas with olive oil on both sides. Place each tortilla inside an oven-safe bowl or drape them over an inverted oven-safe bowl or ramekin to create a bowl shape.
Bake the tortillas in the preheated oven for 10-12 minutes, or until golden and crispy. Remove from the oven and let cool before gently removing from the bowls.
While the tortilla bowls bake, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the taco seasoning and 1/4 cup of water to the beef, mixing well. Let simmer for 2-3 minutes until the seasoning is fully incorporated. Remove from heat.
Assemble the taco salad bowls by dividing the chopped lettuce evenly into the tortilla bowls as the base layer.
Top each bowl with cooked taco meat, followed by black beans, corn, grape tomatoes, and shredded cheddar cheese.
Finish each bowl with dollops of sour cream, salsa, and guacamole. Sprinkle with chopped cilantro, if desired.
Serve immediately with lime wedges on the side for an extra zesty kick. Enjoy your Sunday Supper Taco Salad Bowls Tacos!
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1133 mg | 24% | |
*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.
