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!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly coat the inside of 4 oven-safe bowls or tortilla molds with cooking spray.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Chop the romaine lettuce, halve the cherry tomatoes, and dice the avocado. Set aside.

Step 8

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.

Step 9

Garnish with chopped cilantro and a squeeze of lime juice, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	2239.8 grams (2239.8g)

Amount per serving	% Daily Value*
Calories	5014

Total Fat 382.80g	491%
Saturated Fat 79.30g	397%
Polyunsaturated Fat 2.90g
Cholesterol 500mg	167%
Sodium 7102mg	309%
Total Carbohydrate 223.80g	81%
Dietary Fiber 38.50g	138%
Total Sugars 33.30g
Protein 150.60g	301%

Vitamin D 0IU	0%
Calcium 1504mg	116%
Iron 21mg	118%
Potassium 3737mg	80%

*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.

Source of Calories

Fat: 69.7%

Protein: 12.2%

Carbs: 18.1%