Description
This Bubbly Taco Salad Bowl recipe features crispy baked tortilla bowls filled with seasoned ground beef, fresh veggies, beans, and melted cheddar cheese. Quick to prepare and full of flavor, it’s a perfect Mexican-inspired main course for a delicious and satisfying meal.
Ingredients
Scale
For the Taco Bowls
- 4 large flour tortillas
- Olive oil spray
For the Meat Filling
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning mix
- 1/2 cup water
For the Salad Filling
- 1 cup shredded cheddar cheese
- 1 cup chopped romaine or iceberg lettuce
- 1/2 cup diced tomatoes
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup sliced black olives (optional)
- 1/4 cup sour cream
- 1/4 cup salsa or pico de gallo
- 1 avocado, sliced
Instructions
- Prepare the Taco Shells: Preheat the oven to 375°F (190°C). Lightly spray the inside of oven-safe bowls or the underside of muffin tins with olive oil spray. Press each flour tortilla into the bowl or mold to form a shell shape. Bake these shells for 10 to 12 minutes until they turn golden brown and crisp. Once done, carefully remove them from the oven and allow to cool slightly so they maintain their shape.
- Cook the Meat Filling: While the shells bake, heat a skillet over medium heat. Add the ground beef or turkey and cook, stirring occasionally, for 6 to 8 minutes until browned evenly. Drain any excess fat from the skillet. Then, stir in the taco seasoning packet and 1/2 cup water. Simmer the mixture for another 3 to 5 minutes until the sauce thickens and coats the meat nicely.
- Assemble the Taco Salad Bowls: Place each baked tortilla bowl onto individual plates. Start by layering chopped lettuce at the bottom of each shell, then add a generous scoop of the seasoned taco meat. Next, add black beans, corn kernels, diced tomatoes, and shredded cheddar cheese on top. If desired, sprinkle sliced black olives over the salad. Finally, top each bowl with sliced avocado, a dollop of sour cream, and a spoonful of salsa or pico de gallo. Serve immediately for the best texture and flavor.
Notes
- For a vegetarian version, omit the meat and double the black beans or add sautéed vegetables like bell peppers and onions.
- You can prepare the tortilla shells ahead of time and store them in an airtight container for up to 2 days to save time on busy nights.