Yield: 4 Servings
Taco Salad Bowls
Taco Salad Bowls are so versatile, and great any time of the year. With homemade tortilla taco bowls, they are a crunchy, fresh delight! Add all of your favorite toppings, and dig in.
Ingredients
For the Tortilla Bowls
- 4 large Flour Tortillas
- 4 tablespoons vegetable oil
- 4 oven-safe bowls
For the Taco Salad
- 1 pound ground beef, or ground turkey
- 1 1 ounce package taco seasoning mix
- 1 cup corn, canned, frozen, or fresh
- 6 cups shredded lettuce, approximately 2 - 3 Romaine heads
- 1 cup canned black beans, rinsed and drained
- 1 cup diced tomatoes
- ½ cup sliced black olives
- ½ cup sour cream
- 1 avocado, sliced, or 1 cup guacamole
- 1 cup shredded Mexican blend cheese
- 1 cup salsa
- ¼ white or red onion, diced
- 1 lime, sliced (optional)
- 4 tortilla bowls
- Cilantro Lime Dressing
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Instructions
- Preheat the oven to 350°F.
- Preheat a large skillet, and add a tablespoon of oil. Heat a tortilla in the oil until it starts to bubble. Flip the tortilla over, and cook it on the second side until that side bubbles as well.
- Remove the tortilla and place it in a bowl, pressing down gently (make sure not to rip the tortilla) to create a bowl shape. You can also flip the bowl over, and press the tortilla over the bottom of the bowl to make a bowl shape.
- Place the bowls with the tortillas on a cookie sheet, and bake in the oven for 15 minutes.
- Tap the tortillas to make sure they are nice and crisp before removing. If the bottoms are not crisp enough, bake an additional minute or two and check again.
Notes
For taco salad, the sky is the limit. You can add shredded carrots, celery, jicama, or any other vegetables you want.
You can also use any dressing you prefer. Good options include ranch, vinaigrette, or salsa mixed with some sour cream.
You can change up the meat you want to use. Pre-seasoned chicken or beef fajita meat, shredded chicken, sausage, and ground pork are all great options.
You can make this meatless - beans are a great source of protein! Black beans, pinto beans, or even pork and beans are great in this recipe.
When making the taco bowl, you can either use a bowl and carefully press in the tortilla after you heat it in the oil, or you can lay it over the back of the bowl, pressing it down carefully so that it creates a bowl shape.
Nutrition
Serving: 1, Calories: 1313kcal, Carbohydrates: 166g, Protein: 49g, Fat: 51g, Saturated Fat: 15g, Polyunsaturated Fat: 31g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 1927mg, Fiber: 16g, Sugar: 5g