Taco Salad Tortilla Bowl
Transform your taco night with this vibrant and customizable Taco Salad Tortilla Bowl, a delicious combination of crispy baked tortilla shells and fresh, flavorful toppings. This recipe features golden, oven-baked flour tortillas shaped into edible bowls, creating the perfect crispy base for layers of seasoned ground beef, crunchy romaine lettuce, juicy cherry tomatoes, creamy avocado, and more. A sprinkle of shredded cheddar cheese, a dollop of sour cream, and a drizzle of salsa tie everything together, while optional cilantro and lime add a burst of freshness. Quick to prepare in just 35 minutes, this easy taco salad is perfect for a crowd or a festive weeknight dinner. Enjoy the satisfying crunch of the tortilla bowl with every bite, and feel free to customize with your favorite toppings for a dish that's just as fun as it is flavorful!
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Recipe Information
Ingredients
- 4 Large flour tortillas
- 1 can Cooking spray
- 1 lb Ground beef
- 2 tbsp Taco seasoning
- 0.25 cup Water
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Shredded cheddar cheese
- 1 cup Black beans
- 1 cup Corn kernels (cooked or canned, drained)
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 Avocado
- 0.25 cup Cilantro (optional)
- 4 Lime wedges (optional)
Instructions
Preheat your oven to 375°F (190°C).
Lightly coat the inside of 4 oven-safe bowls or tortilla molds with cooking spray.
Press each flour tortilla into the prepared bowls, shaping them to create a bowl shape. Spray the tortillas lightly with cooking spray on both sides.
Bake the tortilla bowls in the preheated oven for 10-15 minutes, or until they are golden brown and crispy. Remove from the oven and let cool completely in the molds.
While the tortilla bowls bake, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Drain the excess grease, then add the taco seasoning and water to the skillet. Stir to combine and cook for an additional 2-3 minutes, or until the mixture thickens. Remove from heat and set aside.
Chop the romaine lettuce, halve the cherry tomatoes, and dice the avocado. Set aside.
Assemble the taco salads by layering the cooled tortilla bowls with lettuce, seasoned ground beef, cherry tomatoes, black beans, corn, shredded cheddar cheese, diced avocado, sour cream, and salsa.
Garnish with chopped cilantro and a squeeze of lime juice, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 727 mg | 15% | |
*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.
