Description

This Bubbly Taco Salad Bowl recipe features a crispy, golden tortilla shell filled with seasoned ground beef, fresh vegetables, and all your favorite taco fixings. Perfect for a fun weeknight dinner or crowd-pleasing party dish, these edible bowls combine crunch, flavor, and vibrant colors for a truly craveable salad experience.

Ingredients

Units Scale

For The Salad Bowls

4 large flour tortillas (10-inch)
2 tablespoons vegetable oil

For The Taco Filling

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning mix (about 2 tablespoons)
1/2 cup water

For The Salad Toppings

2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded cheddar cheese
1/2 cup sliced black olives
1/2 cup sour cream
1/2 cup salsa
1/4 cup sliced green onions
1/4 cup chopped cilantro (optional)

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Instructions

Prepare the Salad Bowls: Preheat your oven to 400°F (200°C). Lightly brush both sides of each tortilla with vegetable oil. Drape each tortilla over an oven-safe bowl or ramekin to create a bowl shape. Bake for 8–10 minutes, or until golden and crisp. Let cool slightly before removing from bowls.
Cook the Taco Filling: In a large skillet over medium-high heat, add the ground beef and cook for 3–4 minutes, breaking it up with a spoon. Add diced onion and garlic, continuing to cook until beef is browned and no longer pink. Drain excess fat if needed.
Season the Beef: Sprinkle the taco seasoning over the beef mixture and add 1/2 cup water. Stir well to combine, lower heat, and simmer for 3–5 minutes until the mixture thickens and is fragrant.
Assemble the Bowls: Fill each baked tortilla bowl with a layer of shredded lettuce, then spoon in the warm taco beef mixture. Top with chopped tomatoes, shredded cheddar cheese, black olives, green onions, and cilantro if using.
Garnish and Serve: Finish each salad with a dollop of sour cream and a spoonful of salsa. Serve immediately for the best crunch!

Notes

For a healthier option, use ground turkey or chicken instead of beef.
Swap in your favorite taco toppings like avocado, jalapeños, or corn.
Tortilla bowls are best eaten the day they’re made for maximum crispiness.
Prep ingredients ahead of time for a quick assembly when ready to serve.

Nutrition

Serving Size: 1 taco salad bowl
Calories: 480
Sugar: 5g
Sodium: 950mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 4g
Protein: 22g
Cholesterol: 65mg