Taco Salad Tortilla Bowl (Printable)

Crispy tortilla bowls filled with seasoned beef, fresh vegetables, beans, and cheese for a colorful main dish.

# 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

# Steps:

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

# Expert Tips:

01 -
  • The tortilla bowl is entirely edible and way crispier than anything you'd get at a restaurant.
  • Everything comes together in under 40 minutes, so it's perfect for weeknight dinners that still feel special.
  • You can customize every layer—vegetarian? Skip the beef. Extra spicy? Load up on jalapeños. It's genuinely flexible.
02 -
  • The tortilla bowl will stay crispy for about 20–30 minutes, so don't assemble too far in advance or it'll soften as it sits with the salad.
  • If your tortilla tears while you're shaping it, don't panic—just repair it with a small patch of another tortilla or embrace the rustic look.
  • Prep all your ingredients before you start cooking; there's a moment when the beef is hot and ready that you don't want to pause.
03 -
  • If your tortilla bowls start to soften partway through the meal, you can always break off pieces and eat them like chips with the salad—no shame in that approach.
  • Double-brush the tortillas with oil on both sides; this is the difference between crispy and chewy.
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