Taco Salad Tortilla Bowl (Print View)

Seasoned beef, beans, cheese, salsa, and creamy toppings layered in a crispy tortilla bowl.

# What You'll Need:

→ Tortilla Bowls

01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil

→ Beef Mixture

03 - 14 ounces ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Salad

11 - 1 can (14 ounces) black beans, drained and rinsed
12 - 5 ounces cherry tomatoes, halved
13 - 1 small head romaine lettuce, shredded
14 - 3.5 ounces shredded cheddar cheese
15 - 1 small red onion, thinly sliced
16 - 1 avocado, diced
17 - 1/2 cup corn kernels (fresh, frozen, or canned)

→ Toppings

18 - 1/2 cup salsa
19 - 1/2 cup sour cream
20 - Fresh cilantro leaves, for garnish
21 - Lime wedges, for serving

# How to Prepare:

01 - Preheat oven to 400°F. Brush both sides of each tortilla with vegetable oil. Drape each tortilla over an inverted oven-safe bowl or ramekin placed on a baking sheet to form a bowl shape. Bake for 8 to 10 minutes until golden and crisp. Allow to cool, then carefully remove from molds.
02 - Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until softened. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional minute. Remove from heat.
03 - In a large mixing bowl, combine shredded romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, thinly sliced red onion, and diced avocado. Toss gently to mix evenly.
04 - Place each tortilla bowl on a serving plate. Layer with the salad mixture, followed by the warm beef mixture. Sprinkle shredded cheddar cheese on top.
05 - Spoon salsa and sour cream over each assembled bowl. Garnish with fresh cilantro leaves and serve alongside lime wedges.

# Expert Advice:

01 -
  • The crispy tortilla bowl is edible—no sad plate underneath, just pure satisfaction.
  • It comes together faster than takeout, which means weeknight dinners stop feeling like a chore.
  • Everyone at the table gets to customize their own, so no one's complaining about what went into theirs.
02 -
  • The tortilla bowl must cool completely before you remove it from the mold, or it'll tear—patience here prevents frustration later.
  • Timing matters: assemble the salad base just before serving so the lettuce doesn't wilt from the warm beef, but have everything prepped and ready.
03 -
  • Dice the avocado no more than 15 minutes before serving—it browns quickly when exposed to air, and no one wants brown guacamole vibes in their salad.
  • Keep the beef warm while you finish other components; cold beef in a warm tortilla bowl feels like a missed opportunity.
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