Sunday Supper Taco Salad Bowls Tacos
Transform your Sunday dinner into a fiesta of flavors with these vibrant Sunday Supper Taco Salad Bowls Tacos! This crowd-pleasing recipe combines the best of crunchy tortilla bowls and classic taco toppings for a fun and hearty meal. Featuring perfectly seasoned ground beef or turkey, crisp romaine lettuce, juicy grape tomatoes, black beans, sweet corn, and a sprinkle of shredded cheddar, each edible bowl is loaded with fresh, colorful ingredients. Finished with dollops of sour cream, zesty salsa, and creamy guacamole, these taco salad bowls are a customizable delight for the whole family. Plus, the homemade crispy tortilla bowls bring an irresistibly crunchy touch! Ready in just 35 minutes, this dish is ideal for a quick dinner that doesn’t compromise on flavor. Serve with a wedge of lime for a bright, tangy finish. Perfect for taco lovers and salad enthusiasts alike, these bowls are your next go-to Sunday supper favorite!
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Ingredients
- 4 large flour tortillas
- 1 lb ground beef (or ground turkey, optional)
- 2 tbsp taco seasoning
- 0.25 cup water
- 3 cups romaine lettuce, chopped
- 1 cup grape tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup canned black beans, drained and rinsed
- 0.75 cup fresh corn kernels (or canned, drained)
- 0.5 cup sour cream
- 0.5 cup salsa
- 0.5 cup guacamole
- 1 tsp olive oil
- 2 tbsp cilantro, chopped (optional)
- 4 lime wedges (for serving, optional)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
To make tortilla bowls, lightly brush the flour tortillas with olive oil on both sides. Place each tortilla inside an oven-safe bowl or drape them over an inverted oven-safe bowl or ramekin to create a bowl shape.
Step 3
Bake the tortillas in the preheated oven for 10-12 minutes, or until golden and crispy. Remove from the oven and let cool before gently removing from the bowls.
Step 4
While the tortilla bowls bake, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Step 5
Stir in the taco seasoning and 1/4 cup of water to the beef, mixing well. Let simmer for 2-3 minutes until the seasoning is fully incorporated. Remove from heat.
Step 6
Assemble the taco salad bowls by dividing the chopped lettuce evenly into the tortilla bowls as the base layer.
Step 7
Top each bowl with cooked taco meat, followed by black beans, corn, grape tomatoes, and shredded cheddar cheese.
Step 8
Finish each bowl with dollops of sour cream, salsa, and guacamole. Sprinkle with chopped cilantro, if desired.
Step 9
Serve immediately with lime wedges on the side for an extra zesty kick. Enjoy your Sunday Supper Taco Salad Bowls Tacos!
Nutrition Facts
| Serving size | (1394.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2019.5 |
| Total Fat 158.4g | 0% |
| Saturated Fat 58.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 420.4mg | 0% |
| Sodium 3767.7mg | 0% |
| Total Carbohydrate 69.4g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 24.3g | |
| Protein 94.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 329.0mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 3278.0mg | 0% |
Source of Calories